Lee Ho Fook

Victor Liong's two-hatted modern Chinese with iconic crispy eggplant in Melbourne's CBD

Intimate and mood-lit with tables set close together in a two-level laneway space. downstairs bar seating offers counter views of the open kitchen while upstairs is more formal. The vibe is sophisticated but not stiff: creative, slightly quirky background music contrasts with impeccably refined plating. Best suited to a couples dinner or a small group celebrating something worth spending on.

Two hats in the Good Food Guide. Executive chef Victor Liong helms the kitchen personally. Tea pairing available as an alternative to wine. an unusually creative offering. BYO permitted mid-week with no corkage, which partially offsets the premium pricing. Tasting menu available alongside an a la carte selection. Optional bar seating faces the kitchen for a chef's counter experience.

Modern Chinese rather than traditional. the kitchen applies Cantonese and broader Chinese technique through a contemporary lens. One critical reviewer objected to the departure from strict traditional form (particularly the Peking duck preparation), which is precisely the point: this is a chef-driven evolution of Chinese fine dining, not a heritage restaurant. Those seeking classic dim sum or traditional banquet cooking should look elsewhere.

Premium pricing: a la carte runs roughly $100+ per head; tasting menu with tea or wine pairing can reach $150-$200+. Loyal diners consider it worth the outlay for special occasions and argue the food quality rivals or exceeds international two-star Michelin experiences. A vocal minority find the small portion sizes and subtle flavours unsatisfying at these price points. The BYO mid-week policy is the most effective lever for managing spend.

Summary drafted with AI from public reviews.