Lee Ho Fook Menu
Welcome to Lee Ho Fook, a culinary gem nestled in Melbourne's vibrant Duckboard Place. Renowned for its modern twist on traditional Chinese cuisine, this unclaimed restaurant effortlessly marries authentic flavors with contemporary flair.
One standout dish is the Peking duck, praised for its perfectly cooked meat and crispy skin, accompanied by thin, warm pancakes. The Fujian fried rice also shines, offering a delightful mix of crispy and sticky textures in a comforting broth. Guests rave about the eggplant with Szechuan sauce and the ingenious prawn toast topped with uni, showcasing Chef Victor's passion for innovative, bold flavors.
The welcoming atmosphere and attentive service enhance the dining experience, making Lee Ho Fook an ideal choice for groups or an intimate meal. Whether you dine in or opt for takeout, Lee Ho Fook invites you to savor its distinct and memorable dishes.
ALA CARTE MENU
FOUR DANCES OF THE SEA
Pickled Spring Bay Mussels, Chilli Oil, Fennel And Nasturtium Vinegar
Hiramasa Kingfish, White Soy Cream White Radish And Leeks
Sashimi Of Ora King Salmon, Black Bean And Orange
Shark Bay Scallops, King Brown Mushroom, Black Fungi And Lup Cheong
ea
Baby Cucumber, Cashew Cream, Sichuan Chilli Crisp
Pickled Black Fungi, Coriander, Aged Black Vinegar
Prawn Toast, AmaEbi, Green Garlic And Salted Egg Yolk Butter
Char Choux Bao Grower Mushroom Char Siu, Choux Au Craquelin
ea
Peking Duck With Sturia Oscietra Caviar
ea
15g Sturia Oscietra Caviar With 6 Pieces Of Peking Duck
SICHUAN BANG BANG CHICKEN
per person min. 2 pax Slow grown pullet hen, textural vgrower vegetables of the season, roasted sesame dressing and aromatic chilli oil dressed tableside
Bing Bread, Yunnan Milk Curd, Salted Garlic Chives
Crispy Eggplant, Spiced Red Vinegar
Pan Fried Pork Chive Dumplings, Black Vinegar, House Made Chilli Oil
Pan Fried Impossible Pork Chive Dumplings, Black Vinegar And Chilli Oil
LEE HO FOOK PEKING DUCK
Maltose glazed, 10day dry aged duck from Macedon, slow roasted and served with steamed pancakes, quince hoisin sauce and traditional accompaniments
Steamed Glacier 51 Toothfish, Organic Tofu, Ginger And Spring Onion Oil
Cantonese Cut Kingfish Head And Collar, Sichuan Spicy Sweet Bean Sauce
Southern Rock Lobster Longevity Noodle, XO Sauce And Shellfish Essence
Mud Crab Rolled Rice Noodles, Ginger And Shallot Sauce
Roast Pork Belly Charsiu Glazed Pork Jowl With Radicchio And Black Vinegar
Hong Kong Style Wagyu Pepper Steak With Salt And Pepper Chips
Jade Vegetable Fried Rice Gai Lan And Preserved Olive Vegetable
Fujian Fried Rice Mud Crab, Scallop, House Made XO Sauce
Roast Duck Claypot Rice Shredded Duck, Masterstock Egg Yolk
Braised New Seasons Bok Choi, Tofu And Grower Mushrooms
Steamed Jasmine Rice
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