Lee Ho Fook Sydney

Level 1 of the Porter House Precinct holds a serious culinary flex. Chef Victor Liong’s two-hatted Melbourne powerhouse has finally hit Sydney’s CBD—redefining Chinese cuisine through a razor-sharp modern Australian lens. Finding the elevator entrance feels like a covert operation, but step inside and the dim, intimate dining room sets the stage for bold, rule-breaking plates. Sydney’s most discerning epicureans are already obsessed with Liong’s signature aged roast duck—a brilliantly non-traditional spin on the Peking classic boasting shatteringly crisp skin. Expect refined technique and heavy-hitting flavors across the board. The Fujian fried rice is a masterclass in wok hei, laced with an intensely savory XO sauce that takes five days to curate, while the Kung Pao king prawns deliver an impeccable textural punch. Fluffy fried eggplant, impossibly fresh prawn toast, deeply attentive service—this is high-caliber dining that keeps the conversation flowing and the palate thrilled.