Lee Ho Fook

Melbourne, Australia

Contemporary Chinese in a shadowy yet elegant dining room. Chef Victor Liong’s tasting menus are an emotional odyssey informed by his own experiences of being Malaysian and growing up in Australia. Handpicked mud crab in turmeric sauce references a dish he ate as a student at Flower Drum (Melbourne’s other defining Chinese restaurant), while braised brisket with elastic noodles and intense broth harkens back to childhood trips to Sydney’s Chinatown. The wine list covers around 120 bins. A cutting-edge pressurising system allows high-end vintages to be poured by the glass.

Key Information


11-15 Duckboard Place, Central Business District, Melbourne, VIC 3000