A Better Tomorrow at Lee Ho Fook

Things to do, Food and drink
A shot of the sweet and sour pork dish at Lee Ho Fook
Photograph: Graham Denholm

Time Out says

Lee Ho Fook is celebrating its sixth birthday in a collaborative dinner with a group of innovative young chefs

Chefs are funny creatures, and they see inspiration in the strangest of places. Victor Liong, chef and co-owner of Lee Ho Fook, is taking inspiration (in name, not plot) from John Woo's 1986 cult movie A Better Tomorrow and has opened up his kitchen to four innovative sous chefs (they're the second in command) from the eastern states of Australia to put together an eight-course menu for Lee Ho Fook's sixth birthday. We presume in the hopes of a better tomorrow in the restaurant industry.

Liong cites his opportunity as a 27-year-old chef in someone taking a chance on him to express himself through Lee Ho Fook as the reason for this dinner, and he is paying it forward in this $88 a head, eight-course event put together by Gerald Ong (Chairman and Yip, ACT), Ryan Tang (Super Ling, VIC), James Tai (Automata, NSW) and Jack Tsai (Lee Ho Fook) on Wednesday, October 30. 

Expect dishes like grilled octopus cooked in Sichuan pepper, fermented carrot and arame seaweed; Moreton Bag bugs with steamed eggplant, XO sauce and avruga; and clams and mussels in a Cantonese fish broth with fried bread and koji.

Bookings for this dinner are essential and can be made by emailing here. Please note that while Lee Ho Fook normally takes reservations online, bookings for this dinner can only be made via email. 

By: Jess Ho



Event website: https://www.leehofook.com.au/
Event phone: 03 9077 6261
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