Our Hours

Monday to Friday: 12:00pm to 2:30pm, 6:00pm - 10:30pm
Sat/Sun/PH: 12:00pm to 3:30pm, 6:00pm - 10:30pm

Daily: 12:00pm till late

Make A Booking

+852 2858 8238

Stop By

G/F Block A, PMQ, 35 Aberdeen St, Hong Kong


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GOD x locofama crossover: a shared desire to support local resources

convenient, healthy cuisine in a fast paced city


SOHOFAMA is where urban farming meets comfort Chinese cuisine for the Hong Kong of today. SOHOFAMA’s goal in any of its projects is to raise awareness for healthier living through serving good, chemical-free food, including locally grown ingredients which support the community, and organic ingredients, which support the body. Drawing on the Chinese tradition, we have created seasonal herbal soup selections, designed to suit a range of wellness needs of the urban dweller. Our menu is carefully balance to reflect both the old and the new with some dishes reflecting childhood favorites, while others celebrate the multiculturalism of today's HK society in dishes, and absolutely no MSG or chicken powder. Instead, we use freshly grown herbs for taste and slow cooked chicken broth to fully enhance flavours.

SOHOFAMA 只用無化學成份的食材,希望能大力推廣及使用本地資源,同時鼓勵及推動社區的健康飲食文化。SOHOFAMA 所提供的中式健康小菜及湯水除了將餐廳外的自家迷你莊園所種植的農作食材帶到餐枱上外,還邀請了專業中醫師設計一系列帶豐富藥用功效的湯水,確保食客能享用最新鮮及無添加的美味小菜。SOHOFAMA的菜單反映了舊式和新式的炮製方法,亦有香港人童年最愛,還有反影今天多文化的香港的新穎菜餚。

Chef Shing has over 20 years of experience in Chinese cooking with a specialization in Shanghainese cuisine. He first commenced his trade at the age of 16 and has since been mentored by some of the best Chinese chefs in Hong Kong. His experience boasts an impressive list of reputable Shanghainese restaurants including 老正興, 香港老飯店 and 雪園飯店 to name a few. For the past 8 years, Chef Shing was the Head Chef of famous 留園雅敘 (Liu Yuan Pavillion), well known for its rich history and widely considered as one of the best quintessential Shanghainese restaurants in Hong Kong. The restaurant is regularly listed in HK food guides and has also been featured previously on the best regional cuisine list in Time Out magazine.

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what's cooking

nostalgic dishes + new creations
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our urban mini farm

eating what we grow
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we brought the table to the farm: introducing our urban mini farm城市迷你莊園

We hear the term “farm to table” thrown a lot lately, but we’ve done the opposite. We’ve brought the table to the farm! Our mini farm is the outdoor garden area of the restaurant, where we are currently starting to grow our own vegetables, in pots, along walls, on trolleys… wherever we can! We hope that this edible garden will help to people to think more about where their food comes from, and maybe inspire them to also start their own urban farm or garden.

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