Victor Liong | Artist

Victor Liong

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23.01.2022 We’ve served an osmanthus infused vermouth as an aperitif @leehofook on and off since we were on Smith Street back in 2013 - this time around it’s in a marshmallow as the final flavour we offer, Belzasar rosé vermouth is infused with floral, apricoty dried osmanthus flowers and made into pillowy marshmallows - the simplicity of this is a sign of its perfection, an old combination, a classic mignardise, a new menu classic //// #new #style #chinese #cuisine #leehofook

10.01.2022 I always felt the sauce left at the bottom of a vegetable stir fry was the best - the essential flavour of the season, we’ve made a sauce from that idea, stir frying bok choi leaves, ginger, garlic and wombok pressing them to extract the minerally, savoury, vegetal jus like a Chinese spring time sauce a’la presse. Steamed Murray cod with a paste made from ginger, spring onions and garlic chives, shaved South Australian calamari and a sauce made from stir fried vegetables and some superior soy - light, fresh, classic, but also new and best friends with Australian koshihikari rice //// #new #style #chinese #cuisine #leehofook

06.01.2022 Saison vermouth by @daveverheul - thanks Dave, very cool //// @saisonvermouth #allsummer

05.01.2022 Roasted pork jowl, greens cooked in mussel water, star anise and cinnamon roast duck sauce - spawned from my love of siu yuk with roast duck sauce at Chinese BBQ, with greens both grown and assembled cooked simply in natural seafood essence. An ensemble of tastes from bird, beast and bivalve - a very Cantonese cooking gesture //// #new #style #chinese #cuisine #leehofook