Comforting flavours of Hong Kong street kitchens, this recipe is a local suppertime favourite, and a easy classic for the home.

Delightfully textural, this starter is a must for your lunch table or picnic, a balanced and fresh starter or accompaniment to your next Chinese feast.

A subtle and delicate duck preparation from Nanjing, poached and served cold it’s a delightfully moreish dish, a perfect entrée or starter for your dinner feast, the delicate textures and flavours of duck is enhanced from the subtle spiced brine

A fun version of a prawn cocktail with distinctive flavours from Yunnan province in the south of China, full of freshness from the herbs, textural contrast from the fresh vegetables and vibrant acidity. Present in a cocktail glass and serve alongside chilled sparkling wine or a crisp Riesling for an easy summer starter.

The perfect summer starter for larger groups, easy to prepare in advance so you can have more time to play host, with subtle Cantonese flavours, perfect with a glass of chilled white wine.

We love eggplant, for its silky texture and its versatility; this is a nice side to accompany a banquet. It has a lot of fragrant spices and is redolent of the cooking styles of northern Chinese provinces - great as a side to grilled fish, lamb or with flatbread as a starter

Delicious morsels are a great party starter, they encapsulate the exciting bold flavours of central Chinese cuisine, moreish, fatty, smoky, and spicy, these are a great canape or a light main course in the summertime, best with a light cucumber salad and a light chilled red wine

Classic trio of ingredients from the North of China, it’s a nice salad to start a banquet or as a side. You can substitute the vegetables for what ever you have on hand; the idea is to have three distinctive textures and colours. Perfect for your next spring/summer banquet

A fabulous technique for poaching and marinating meats and seafood. This preparation highlights the fresh shellfish flavours married with the fragrant rice wine for a savoury freshness that is indicative of coastal Chinese cuisines spanning from Shanghai to Canton. A delightful cold starter for the summertime.

A staple on our menus over the years, and a comfort dish for Chef Victor growing up. This is a nice way to cook for a large group of people, and an excellent showcase of Chinese cookery. The textural joy of eating the silken flesh and the gelatinous skin is a nice alternative to a roasted or fried chicken. This dish is ideally served at room temperature.

A glorious dish from the southern coastal province of Fujian - luxurious local blue swimmer crab and scallops in a velvety egg white sauce over a moreish fried rice flecked with the richness of our XO sauce, best friends with an aged Chardonnay.

A Cantonese classic and a favourite at Lee Ho Fook and at home; it’s a nice play on slippery textures, wok hei, silky beef and garlicky vegetal crunch. The sauce works well in any noodle or meat stir-fry and keeps really well.

We love to serve this ham with a retro rice salad, a potato salad or, for something different, or on its own on buttered soft milk rolls, salted cucumber, and Taiwanese pork floss, just like a market stall street snack in Asia

This is a great way to use up any leftover Christmas ham, it’s fun for the whole family and this recipe freezes well, so you can always make a larger batch and have these delicious dumplings on hand.

The perfect dessert for a large party and with the combination of coffee and green tea it’s a nice cleansing finish to a heavy feast. The addition of chartreuse will aid in the digestion and help bring out the herbal notes in the tea and the coffee. This recipe can be made up to five days in advance.

An iconic Melbourne aperitif and a favourite of Lee Ho Fook, a simply perfect blend of bitter and sweet, and a great party cocktail for your next dinner party. We’ve included an easy to batch recipe for when you play host next time. Imbibe!