Victor Liong

At the age of six, Victor Liong arrived in Australia and grew up immersed in the multicultural energy of Sydney. His interest in cooking was inspired by the great international chefs he had studiously read about and his curiosity in the likes of Joel Robuchon and Thomas Keller led to a career cooking in the kitchens of some of the country’s most innovative and well-respected restaurants. Indeed, his time at Sydney’s world acclaimed Marque Restaurant, under the discipline and tutelage of chef Mark Best, remains a significant influence on his approach today. His career however was in direct contrast to the home cooking of his Chinese Malaysian parents, who often kept to the cultural identity of their native cuisine at home.

Not until 2011, when he joined with fellow alumni chef of Marque and friend, Dan Hong, did Victor actually begin to engage with his cultural identity in a professional kitchen. This one directional change brought the many different components of the last decade’s learnings, experimentation and research to a realisation.

In 2013 Victor Liong opened his first restaurant, Lee Ho Fook in Melbourne. The fun titled establishment (name from the 1978 song, ‘Werewolves of London’ by Warren Zevon) was a cumulation of Victor’s professional and cultural identity. Originally located in the city’s northern suburb of Collingwood, Lee Ho Fook rapidly grew in popularity and in 2014 moved to a larger site in the CBD, where its loyal following enjoy his unique and creative Chinese dishes. Lee Ho Fook offers elegant, balanced Chinese dishes in an informal restaurant located in Duckboard Place, in the heart of the city’s laneways. Victor Liong’s modern Chinese menu comes from a kitchen where the authenticity of the Chinese tastes and flavours of the dishes are respected, whilst a lightness and modernity are embraced.

Media and Accolades
The Australian Gourmet Traveller Restaurant Guide (1 star) 2014-2016
The Age Good Food Guide, 2014- 2016
Gault Millau Guide 2015, 2016 (2 toques)
The Age Good Food Guide, 2015 guide (#12)
The Australian Hot 50, 2015
Nominated for best new talent in the Australian Gourmet Traveller Awards, 2014
Australian Financial Review Hottest 100 Restaurants, 2015 (#28).
The Age Good Food Guide One Hat Award, 2016