Lee Ho Fook
Chinese restaurant · Melbourne
11-15 Duckboard Pl, Melbourne VIC 3000, Australia
Highlights
Modern Chinese fusion with cult-status crispy eggplant
Modern Chinese fusion with cult-status crispy eggplant
"Chef Victor Liong delivers a new-style Chinese cuisine with finessed flavors and a deft touch. The set menu highlights seafood, from loligo squid to toothfish. For a more casual meal, order a la carte at the chef’s counter, and don’t miss the crispy eggplant that has achieved cult status. Lee Ho Fook’s location, in a hip hidden laneway, only increases its appeal." - Audrey Bourget
"Lee Ho Fook is one of many Melbourne restaurants hidden in a graffiti-scrawled laneway. Inside though this swish Chinese eatery is all polish. The menu combines modern techniques with traditional recipes, and it’s big on seafood. Think faux shark fin soup (made with mud crab) and “sea treasure” spring rolls. Upstairs it’s a tasting-menu-only scenario with optional matched Aussie wines, but downstairs is more casual and a la carte (and no less tasty)." - Ellen Fraser
"Lee Ho Fook is one of many Melbourne restaurants hidden in a graffiti-scrawled laneway. Inside though this swish Chinese eatery is all polish. The menu combines modern techniques with traditional recipes, and it’s big on seafood. Think faux shark fin soup (made with mud crab) and “sea treasure” spring rolls. Upstairs it’s a tasting-menu-only scenario with optional matched Aussie wines, but downstairs is more casual and a la carte (and no less tasty)." - Ellen Fraser
"A Melbourne restaurant whose chef, Victor Liong, supplied recipes that were assigned to an Italian colleague during the Gelinaz Shuffle—recipes that became the pretext for a racist Instagram post by that colleague featuring stereotypical gestures and imagery. Liong has not publicly commented on the incident, and the event organizers have since promoted reparative measures including meetings and collaborative non-profit dinners in both chefs' kitchens to encourage dialogue, while pledging to donate proceeds from the offending dinner to IMADR and to exclude any chef found engaging in similar inappropriate behavior from future events." - Jaya Saxena
"A modern Chinese restaurant praised for elevated takes on classics — including a refined, joyful Sichuan fried eggplant and contemporary renditions of pippies in XO sauce — blending technique with bold flavors." - Fred Siggins
