Lee Ho Fook

I dined at Lee Ho Fook for lunch where they serve their 4 course set menu, with a couple of optional dishes extra. Lee Ho Fook is an exciting dining experience. Being able to transform the flavours of traditional Chinese dishes into something completely modern and fine dining. Executed really well, flavours extremely well balanced. The venue is warm, relaxed and filled with natural light. Service was for the most part good. Not as attentive as I would have liked but friendly. The only negative was the slow pace of service. It took about 3.5 hours to serve up the courses which is pretty considerable given there are only 4 courses (we did opt for one additional course making it 5). Only one thing to fault about the food. The batter on the Peking beef (pictured) seemed unnecessary and did not add much to the overall dish. Other than that - the food was incredible all round. I will definitely be back to try their dinner set menu!

Had a nice date night at Lee Ho Fook and some very nice food. Some of the flavours were very classic Cantonese, but there we also some surprises. We went for the Eight Courses and felt very comfortable in the dining room, the music is definitely nice in that it outs you at ease and removes any awkwardness. How can you feel uncomfortable with Queen playing in the background? Staff were very nice too! Faux shark fin soup was very nice and the portion leaves you wanting more. The spring roll was interesting as the Nori wrapped fish adds an additional element which I hadn't experienced before. I felt the dumpling course could have been more special as the filling was something that tastes very homemade. The steamed Murray cod was one of the heroes of the menu as the fish was perfectly cooked along with a beautiful accompaniment of silken tofu, fermented chilli and black bean. This was absolutely delicious! The odd dish was the roast duck with abalone. Although each element on the plate tasted nice in isolation, it was hard to understand how all of it related as it was brought together by beef tendon. It was at this point that I realised that we didn't have cutlery besides chopsticks and a spoon. This made it very hard to have little bites as chopsticks tend to be made for mouthfuls. The claypot with grilled Blackmores Wagyu was very good and the sauce with the beef was reminiscent of a black pepper sauce from a Cantonese restaurant. The claypot rice had the desired crispy bits from the bottom of the claypot and the mushroom sauce made it very moreish. The granita with coconut sorbet was refreshing and the sweets at the end rounded off a really pleasant evening.

Lee Ho Fook served Chinese cuisine with a modern twist housed in a small yet cozy venue. For lunch we ordered the yum cha brunch which was a set menu consisted of dim sum, noodles, a rice dish and a dessert. We also ordered their famous crispy eggplant dish and white chocolate tarts in addition. For the dim sum, there were some spring rolls, pork/scallop siu mai, prawn/chive dumplings, and prawn crystal skin dumplings. The noodles were rice noodles mixed with enoki mushroom, and the rice was served with slow roasted duck leg. Dessert was almond jelly with pine nuts and oolong syrup sitting on top of the jelly. My favourite dish was the super crispy eggplant sticks which were very flavourful with a slight tangy flavour, and perhaps also the duck dish, with its tender duck leg and fragrant sauce. The almond jelly dessert was rather unique; the jelly had a slight pannacotta texture, and the pine nuts gave it a nice crunch. The other addition to the set menu, the white chocolate tart with its cheesecake filling was devoid of any white chocolate flavour — and it was also the size of my thumb. Overall the food here was average; small-portioned, but more importantly not innovative and lacked flavour complexities. Service-wise, it was pretty quick and efficient, and the staff members were friendly and polite.

🥢 weekend yumcha brunch 💛 pork & scallop siumai 🥩 wagyu char kuay tiew 🐽 bbq pork puff 🍞 prawn toast 🐷 fujian style braised meat 🍤 prawn har gao 🧋 hk milk tea ice cream 🏠: @leehofook 📍: 11-15 Duckboard Place 📝: Lee Ho Fook means ‘good fortune for your mouth’. The food served here is based on Chinese cuisine, but elevated to a whole new level. They currently have Yumcha Brunch on weekend lunch and Early Autumn Course Dinners available. ❤️: The Yumcha Brunch we had was delicious and filling. We started off with a selection of signature dimsum, including 💛🖤 Steamed pork and scallop siu mai with smoked roe, 🍤 Classic steamed prawn har gao, 🐽 BBQ char siu wagyu beef puff, and 🍞 Prawn toast, sweet and sour sauce—all of which were delicious. The dishes that followed included the 🥩🍜 Wok fried rice noodles, wagyu beef, enoki mushrooms and garlic chives (10/10 for this), 🦆🐷 Fujian style master stock braised meat plate with rice, and a sweet delight inspired by Hong Kong and the regions surround and of the season—🧋🇭🇰🍦 HK style milk tea ice cream with coffee jelly, crumble, and condensed milk cream.

Overall an enjoyable night - high quality ingredients and an inventive menu with different flavours. Flavours on the heavier and saltier side than my preference. My favourite dishes were the starters (pictured) - the four bites of seafood were fresh and had interesting and distinct flavours, the fried bread with curds dipping sauce was a standout, and the crab tofu pudding had complex flavours.

Semi fine dining experience in the melbroune CBD with seasonal menu. We came for lunch and thoroughly enjoyed the food and service. It's a set menu with no a la carte option but they cater for vegetarian too. Food is on the smaller portion as you would expect in this kind of restaurant but flavour wise they pack a punch. Food - 9 Service - 9 Vibe - 8 Price - $$$$