Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

65
Lee Ho Fook
Chinese
  • 11 Duckboard Pl,
    Melbourne, VIC
  • (03) 9077 6261,
    www.leehofook.com.au
  • Lunch Tue-Fri noon-2.30pm

    Dinner Tue-Sat 6pm-10pm

     

Lee Ho Fook
-37.815602,144.971308

For all its ghetto laneway cred and savvy playlist, it's what's on the plate that impresses most at Lee Ho Fook. Chef Victor Liong's hip new-style Chinese is a hybrid of classical European training and the food he grew up with, so dishes are often a treat for the eyes as well as the tastebuds. A wreath of raw kingfish arrives crowned in clouds of white fungi and daikon radish roses. The humble potato salad becomes an elegant sheaf of shredded blanched potato scattered with grilled enoki, saucy with ginger and vinegar. Sang choi bao gets a fancy makeover with sticky fingers of wagyu beef and baby cos cups. Wines are arranged by grape variety, sub-ranked by texture and expression and are in keeping with Liong's style - Old World, new techniques. Any misconceptions about Asian desserts vanish in a mouthful of jasmine tea-infused burnt caramel custard, or honeydew melon showered in a cucumber-lime granita.


You might also like:

Italian renaissance

Carlton, the Melbourne suburb that brought Italian cuisine a...

The dishes that define Melbourne dining in 2016

For our 50th anniversary issue in 2016, we scoured Australia...

At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $5-$22

    M $18-$38

    D $5-$8

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Victor Liong & Hendri Budiman

MOST VIEWED IN OUR RESTAURANT GUIDE

Geronimo

Launceston, TAS
The design of the Geronimo, its three-sided bar consuming much of the floor space, telegr...

Attica

Melbourne, VIC
One of Ben Shewry's great strengths is his ability to transform the potentially hokey int...

Cafe Di Stasio

Melbourne, VIC
Cafe Di Stasio represents the ideal of dining as a particularly adult pleasure. The exper...

Sean’s

Sydney, NSW
Freshly cut roses from the garden, blushing mangoes lined up on the kitchen pass, and the...

Restaurant Amuse

East Perth, WA
Like surprise packages? This one's worth unwrapping. Minimal signage and an unremarkable ...

Miki's Open Kitchen

Margaret River, WA
Perched at the counter that rings Mikihito Nagai's kitchen, it's hard not to feel smug. N...

Esquire

Brisbane, QLD
Esquire isn't a restaurant for everyone. Control freaks, for instance, won't like letting...

Da Noi

Melbourne, VIC
First-timers should know a couple of things about Da Noi. First, there's no menu. Second,...
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×