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As one of Australia’s most exciting young chefs, Chef Victor Liong has carved a reputation for himself and his Melbourne restaurant, Lee Ho Fook. Renowned for his modern cooking style, Victor loves to push the boundaries of traditional Cantonese food and uses a combination of Japanese and French techniques to create outstanding, creative dishes.

Originating from Sydney and having a Malaysian Chinese heritage, Victor spent his formative years refining his skills at prestigious restaurants like the Galileo Restaurant at the Observatory Hotel, Marque Restaurant, and Mr. Wong. 

To create his special ginger vinaigrette for East 33, Victor explores Melbourne’s unique street markets and laneways in search of the perfect ingredients and ultimate flavours to make the Sydney Rock Oyster sing. For him, nothing beats the simplicity of ginger and rice vinegar and he has combined these unique flavours to create an inspirational accompaniment for you to enjoy at home.



or 4 fortnightly payments of $21.00 with Afterpay More info

  • 2 dozen Sydney Rock Oysters
  • 1 x 100ml Ginger Vinaigrette

From the heart of Melbourne’s laneways, inspired by international culinary techniques, Chef Victor Liong’s modern and creative approach to cooking is nothing less than bold. Offering a unique fusion of flavours, Victor’s Ginger Vinaigrette is complementary to the pure, creamy and sweet nature of the Sydney Rock Oyster. The aromatic ginger notes blend with the subtle acidity of the rice vinegar to create a perfectly balanced vinaigrette.

“I really love the East 33 Sydney Rock Oyster because of how pristine and bold the flavour is. It’s a very full oyster, it’s complex, briny and best of all it’s a native ingredient that we are blessed to have.”

- Chef Victor Liong