Victor Liong | Gourmet Traveller

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Victor Liong's pork zhajiang mian

Mix it through, slurp it up.

Now to love|Jul 21, 2021

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Chefs' Recipes
Victor Liong's char siu-glazed leg ham
Lee Ho Fook chef Victor Liong's ham glaze delivers all the flavours of char siu pork you know and love with a side of Christmas cheer.
Now to love|Dec 05, 2018
Chef's Recipes
Caramelised pineapple with green Sichuan peppercorn ice-cream
Recipe for caramelised pineapple with green Sichuan peppercorn ice-cream by Victor Liong from Lee Ho Fook restaurant in Melbourne.
Now to love|Aug 24, 2015
Chefs' Recipes
Victor Liong's white-cut chicken, aromatic chilli oil and peanuts
"White-cut chicken, in my opinion, is one of the great Chinese techniques," says Liong.
Now to love|Aug 24, 2015
Chefs' Recipes
Lee Ho Fook's Fujian-style scallop and spanner crab fried rice
A classic fried rice dish that has it all.
Now to love|Aug 24, 2015

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Chefs' Recipes
Lee Ho Fook's steamed barramundi, chilli black beans and pickled mustard greens
Recipe for steamed barramundi, chilli black beans and pickled mustard greens by Victor Liong from Melbourne restaurant Lee Ho Fook.
Now to love|Aug 24, 2015
Chef's Recipes
Chinese mushrooms with warrigal greens and Jerusalem artichokes
Recipe for Chinese mushrooms with warrigal greens and Jerusalem artichokes by Victor Liong from Melbourne restaurant Lee Ho Fook.
Now to love|Aug 16, 2015
Chef's Recipes
Pickled black fungus
Recipe for pickled black fungus by Victor Liong from Lee Ho Fook in Melbourne.
Now to love|Aug 24, 2015
Chefs' Recipes
Victor Liong's Xinjiang-style lamb skewers
Time to spice things up.
Now to love|Jul 26, 2015
Chefs' Recipes
Victor Liong's stir-fried beef hor fun
Slippery noodles, smoky beef, and the crunch of vegetables. This dish has it all.
Now to love|Nov 04, 2019
Chefs' Recipes
Victor Liong's three sliver salad
A classic, cooling dish from the northern regions of China.
Now to love|Oct 31, 2019
Chefs' Recipes
Victor Liong's Sichuan sour and spicy poached fish with pickled mustard greens
A sweet-sour dish by the Lee Ho Fook chef that showcases the depth of flavours from Hunanese and Sichuan cuisines.
Now to love|Oct 24, 2019