About Us
Lee Ho Fook means ‘good fortune for your mouth’ - inspired from the Warren Zevon lyrics in Werewolves of London.
A Chinese restaurant, hidden down a Melbourne laneway, off the iconic Flinders Lane dining precinct.
Our cuisine takes the legacy of deliciousness given to us by generations of Chinese Australians and taking it to a highly personal and creative direction.
A new style of Chinese cuisine.
From the mind of Victor Liong.
Victor Liong - Chef/Owner
Lee Ho Fook - Duckboard Place, Melbourne
Victor Liong arrived in Australia from Brunei at age six and grew up immersed in the multicultural energy of Sydney. He’s an alumnus of the kitchens at Galileo and Mr Wong, and his time at the acclaimed Marque restaurant remains a significant influence on his approach to this day. In 2013 Victor opened his first restaurant, Lee Ho Fook, in Melbourne. Originally located in Collingwood, Lee Ho Fook rapidly grew in popularity and in 2015 moved to a larger site on Duckboard Place in the CBD, where its loyal following enjoys Victor's unique and creative new-style Chinese dishes. .
In 2021, Lee Ho Fook open at Marvel Stadium, in Melbourne’s Docklands precinct, adding to the fabric of arena dining, focusing on large format, family-friendly Chinese Australian classic dishes.
Our Team
Our food is based on the cuisine of China, it’s surrounding regions and the influence of the Chinese diaspora, our hospitality production is designed, developed and produced by a multicultural team of various sexual orientations, beliefs and faiths.
Kitchen
Daniel Gordon - Chef de Cuisine
John Phuong Nguyen - Junior Sous Chef
Eric Chiang - Chef de Partie
Angus Cheng - Chef de Partie
Oscar Benz - Apprentice Chef
Danny Kuang - Apprentice Chef
Service
Madeline Richardson - Restaurant Manager
Deborah McKay - Assistant Restaurant Manager
Adele Smith - Waitstaff
Jordan Burgess - Waitstaff
Aliz Anurak - Waitstaff
Dini Azmi - Waitstaff
“I have to admit that I wasn’t prepared for the meal I ate at Lee Ho Fook …It was also one of the best meals I’ve eaten in Melbourne… The pacing was beautiful, the progression of dishes flawless.”
— Besha Rodell, New York Times
“A very different type of Chinese meal… All this was very varied in both texture and flavour…we ate very, very well”
— Jancis Robinson, Financial Times
Chef Victor Liong does elegance, but he’s bigger on flavour...and might stretch your boundaries, there’s no glory without envelope-pushing. And there’s plenty of glory here”
Myffy Rigby, Good Food Guide