Chef Victor Liong gave up a potential career as an accountant to work in some of Sydney’s best restaurants before making the move to Melbourne to branch out on his own. His fine dining and large restaurant background shows in his bold, well-executed dishes.
Situated down one of Melbourne’s trendy alleyways, Lee Ho Fook has quickly gained a reputation for some of the best modern Chinese cuisine in Australia. With a design that makes it easy to believe you’re in a warehouse somewhere in China, and great, knowledgeable service, it’s a venue for groups, dates or solo dining.
An almost signature dish, and delivering wonderful textures and flavours, the crispy eggplant with spiced red wine vinegar is a pure delight, with silky smooth eggplant coated in crisp batter and served with a powerful sticky red vinegar sauce. Steamed Cone Bay barramundi with ginger and spring onion sauce sees a perfectly cooked piece of fish combined with Asian flavours and a wonderfully fragrant sauce.
PSST! Vegans are well catered for – not only is there an eight-course banquet menu, but there’s also a three-course vegan dessert menu!