Think heritage warehouse, a charcoal grill and a wine list built for long dinners at Lee Ho Fook Sydney
Chef Victor Liong’s modern Chinese restaurant is serving up dishes from level one of the Porter House Precinct on Castlereagh Street in the CBD.
Victor Liong made his name in Melbourne, but he grew up in Sydney, and this room feels like a homecoming. It sits inside a heritage warehouse with the look and feel of the Melbourne flagship, the kind of space where the lights drop low and the night picks up speed. The kitchen puts premium Australian seafood and beef over charcoal, then dresses it in the house style, which is bold, layered and never fussy. Some Melbourne signatures made the trip south, and there are Sydney only dishes too, so even regulars of the original have something new to chase.
The cellar is a drawcard in its own right, a prestige list of old and new world icons with serious vintages. If wine is not your thing, the Chinese tea pairing with TeaCraft is the other reason to book. The teas are brewed in house and served like wine, each one matched to the food. It is a dinner that rewards taking your time.
Quick Bites
EAT: Start with the cult-favourite prawn toast with Tasmanian sea urchin, then dive into Kung Pao Skull Island prawns or the luxe steamed Glacier 51 Toothfish.
DRINK: Pair it all with a pan-Asian inspired cocktail from Bar See See just upstairs — smoky, spiced, and a little mysterious.
PLAY: Keep the night rolling with a rooftop nightcap at Bar See See, or wander down to the State Theatre for a late show.
VIBE CHECK: Bare brick, dark timber, brass and neon — a moody yet sophisticated space where Melbourne cool meets Sydney polish.
