Victor Liong x Big Green Egg
Victor Liong
× Big Green
Egg
Three restaurant techniques. One backyard fire.
Restaurant cooking.
Backyard fire.
Victor Liong is one of Australia's most respected chefs — the creative force behind Lee Ho Fook, known for bold, technically precise cooking that draws on Chinese tradition and modern instinct.
We gave Victor a Big Green Egg and asked him to cook the way he actually cooks. Three exclusive recipes. Each one built around a technique you won't find in most home cookbooks — dry-aging fish, pressing lamb belly overnight, brining chicken before the fire. Each one designed specifically for the Big Green Egg, where live coals and precise temperature control make the difference between good and extraordinary.
Three dishes.
All live now.
Kashgari
Spiced Chicken
Brined chicken thigh grilled with a house Kashgari spice blend, chilli bean eggplant, garlic yoghurt and blistered flatbread.
View Recipe →
Lamb Belly
Skewers with Toum
Slow-braised lamb belly pressed overnight, cut into cubes and skewered. Grilled with toum and cumin spice, served with herb salad.
View Recipe →
Whole Grilled
Nannygai
Dry-aged nannygai grilled skin side down until it shatters. Finished with chilli bean sauce and house BBQ spice. A restaurant technique for your backyard.
View Recipe →One sauce.
Three ways.
Every dish in this series uses Victor's chilli bean sauce — each time in a completely different way. Make one batch on the weekend and use it across all three recipes.
- Kashgari Chicken Cooked into the chilli eggplant component
- Grilled Nannygai Brushed directly onto the fish skin on the grill
- Lamb Belly Skewers Served alongside for dipping
Three techniques.
All made possible
by live fire.
Dry-Aging
Remove surface moisture before the fish ever touches the grill. One day minimum. Five days for something truly extraordinary. The skin crisps instantly on contact with live coals — impossible to replicate on a flat grill.
Pressing
Braise the lamb belly, stack the pieces, press under a heavy weight overnight. The press turns loose braised meat into something that holds its shape on the grill, develops a crust and caramelises over live coals.
Two-Zone Grilling
Indirect heat to bring the meat to temperature. Direct heat to build the crust. The Big Green Egg makes both possible in the same cook — with the temperature precision and moisture retention that defines it.
Victor Liong
Chef & Owner, Lee Ho Fook — Melbourne
Victor Liong is the chef and owner of Lee Ho Fook in Melbourne, consistently recognised as one of Australia's finest Chinese restaurants. His cooking is rooted in tradition and driven by technique — precise, bold and built to be remembered.
These three recipes were developed exclusively for Big Green Egg Australia. They are the actual techniques Victor uses in his restaurant kitchen, adapted for the live fire and temperature precision of the Big Green Egg.
The Victor Liong x Big Green Egg recipe series features three exclusive dishes — Kashgari Spiced Chicken, Lamb Belly Skewers with Toum, and Whole Grilled Nannygai — each developed by chef Victor Liong specifically for cooking on the Big Green Egg. The full recipes, including Victor's chilli bean sauce, house BBQ spice blend, toum and cumin spice mix, are available exclusively on biggreenegg.com.au.