5/5 Jeremy H. 3 years ago on Google
It
is
a
pleasure
to
go
back
to
Lee
Ho
Fook
after
the
long
lockdown.
The
restaurant
is
doing
a
fixed
menu
that
has
some
flexibility
around
the
edges.
Whenever
I
dine
at
Lee
Ho
Fook,
I
am
challenged
and
excited
by
the
flavours
that
the
chef
puts
together.
For
example
last
night
we
ate
duck
with
a
cinnamon
and
star
anise
sauce.
The
duck
breast
had
duck
leg
chinese
sausage
layered
under
the
skin.
While
duck
works
well
with
sweet
sauces,
the
cinnamon
and
star
anise
sauce
served
by
Lee
Ho
Fook
was
subtle
and
delicious
complementing
the
duck
rather
than
overwhelming
it
as
so
many
sauces
served
with
duck
often
do.
And
while
we
are
on
the
subject
of
sauces,
the
meal
included
an
outstanding
example
of
how
a
sauce
can
bring
together
different
parts
of
dish
into
a
balanced
whole.
We
ate
steamed
Murray
cod
with
a
wombok
puree
on
top
served
with
paspaley
pearl
meat
and
some
more
cabbage.
The
dish
was
finished
off
a
ginger
and
spring
onion
sauce
that
brought
the
whole
dish
together
so
that
while
each
element
stood
out
as
flavours
on
their
own,
they
also
shared
the
flavour
of
the
sauce
which
was
very
delicate
with
the
spring
onion
balanced
by
just
a
touch
of
ginger.
All
in
all,
the
eleven
courses
were
all
excellent
and
delicious
and
sized
so
that
by
the
end
of
the
meal
we
felt
that
we
had
eaten
just
enough.
Each
course
was
beautifully
presented
on
the
plat,
this
not
a
restaurant
that
dresses
its
food
up
to
look
like
something
it
isn't.
Lee
Ho
Fook
is
about
putting
interesting
flavours
together
in
food
well
presented
and
that
is
a
pleasure
to
eat.
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