Victor Liong’s Lee Ho Fook is one of Melbourne’s essential Chinese dining experiences. In 2025, the Brunei-born, Sydney-raised chef brought the restaurant to Sydney to headline the  Porter House hospitality precinct on Castlereagh Street. It was worth the wait.  

Direct from Duckboard Place are the pickled black fungi dressed in aged black vinegar, and the golden tranches of crispy fried eggplant with red vinegar – both classics “since day one”. Also on the Sydney menu are steamed Glacier 51 toothfish bathing in spring onion sauce; Fujian fried rice with crab and scallops; and Jasmine tea custard with burnt caramel to finish.

But those aren’t the only major imports. One is the ambient Chinese tea pairing, where courses are matched with teas from various origins and served at different temperatures – including a sparkling variety as a champagne replacement. Another is free BYO on Mondays – a nod to suburban Aussie-Chinese restaurant dining.