‘good fortune
for your mouth’
Lee Ho Fook means
- a reference from the Warren Zevon lyrics in Werewolves of London.
In 2013, Victor Liong opened a fast paced Chinese diner to channel his creative angst and passion for Chinese flavours in Collingwood’s Smith Street. Quickly gathering a community of foodies and gourmands - Lee Ho Fook moved to Duckboard Place the city in 2015.
Inspired by the many travels to China and East Asia - delving deeper into the complexities of Chinese cuisine, Lee Ho Fook has evolved into being a showcase of Australian producers, growers and makers with a deep respect for the complex and diverse traditions and techniques of Chinese cuisine.
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
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.
2025 sees Lee Ho Fook bring the same energy to the first floor of Porter House in Sydney, with our well loved signatures as well as exclusive dishes in a heritage listed warehouse space.
“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