Golden Age Glamour: Hao Chi Brings Shanghai Style to King Street
Hao Chi by Lee's Yum Cha has quickly become a landmark in Newcastle, marrying traditional Cantonese flavours with a modern, elevated dining experience.
Located on King Street at the site of the former Chinois restaurant, which served traditional Cantonese fare to Novocastrians for a quarter of a century, the space has been transformed into an award-winning, luxurious space reminiscent of Shanghai in the 1930s, exuding glamour and good times.
The latest venture by Lee and Tifenny Li, the seasoned restaurateurs behind the multiple successful takeaway outlets in and around Newcastle under the Lee's Kitchen brand, Hao Chi, represents a fresh chapter in their journey, with a commitment to offering high-quality, authentic Cantonese food within an elegant and thoughtfully designed space.
Lee and Tifenny Li’s story is one of dedication and resilience. Originally from Quanzhou, a city in China’s Fujian Province, the couple’s bond began as childhood friends and later blossomed into a partnership both in life and business.
“I first came to Australia in 1999,” said Lee.
“My father was already settled here, and I found myself a job working in a Mexican restaurant as a kitchen hand, then took a second job at a Chinese restaurant. I worked both jobs for five years before I was able to realise the beginning of my dream when I opened my first takeaway outlet in Parramatta.”
The couple celebrated their engagement in 2000 and married in 2001 when Tifenny’s visa was issued. They now have five children ranging in age from 22 to 4, and Tifenny continues to work in the business managing administration and accounts. The family's desire for a better work-life balance prompted the move to Newcastle.
“The work in Sydney was unrelenting and non-stop. I worked 15-hour days, seven days a week. I was on the lookout for a change and saw an opportunity advertised in a newspaper. We opened our first local outlet in Charlestown Square in 2006. There are now two more outlets here: two in Westfield Kotara and one at Marketown Newcastle West.
“The development of Hao Chi was a longheld vision that Tifenny and I have had to create a lovely inner-city venue with a beautiful space, showcasing excellence in Asian food at affordable prices. I knew a relative of the owner of Chinois and heard he was looking to retire. I saw it as an opportunity to preserve the original tradition of serving Asian food at that address.
“From an interior design point of view, it was important to me to reflect the "Golden Age" of Shanghai. On my visits back to China, I have been amazed at the swift transition of cities, where, in the space of a year, traditional buildings are replaced by high-rise buildings. I can get lost now in places I once knew well. We appointed Adesigneory Group to do the design, and we went on to win Silver in the Sydney Design Awards 2024 restaurant category against stiff competition statewide.”
The design of the space alone makes a visit to Hao Chi worthwhile, and it features plush booth seating in a vibrant teal
colour that invites groups of family and friends to gather together. The textural wallpapers and dark timbers set off the nostalgic Asian art on the walls and what would Yum-Cha be without round tables and lazy Susans? There’s a private dining room, a striking bar with an opulently vintage vibe, and a live seafood tank. A quick look at online reviews makes it clear that the food and the service are equally impressive and that patrons are repeat customers.
“We train our staff to a high standard. We employ Chinese and western hospitality workers, many of whom are students. We encourage input from our front-of-house team when our chefs and I design the menus. All our food is made fresh on-site with authentic traditional recipes that we hope creates a culinary voyage through celebrated dishes across China’s
diverse regions. Yum Cha is one of our most popular offerings.”
The Yum Cha menu features classics such as San Choy Bao, Chicken Feet with Black Bean Sauce and Prawn and Crab Meat
Dumplings. There’s Lobster Sashimi, BBQ Pork Buns, Egg Tarts and vegetarian options. Notable specialties at Hao Chi include black swans made of pastry and filled with wagyu beef, a creative take on traditional hand-rolled dumplings, their house-made laksa paste, which has quickly become a favourite among regular patrons and the Peking Duck. Fresh seafood is ever popular – Mud Crab, Pipis, Abalone, Scallops, Oysters and more.
Complementing the food is an expertly curated drinks menu, featuring a selection of signature cocktails that add an innovative touch to the dining experience and an extensive wine list with many French offerings as well as Symphonia Wines from the King Valley, owned by the renowned Hunter Valley based Evans family.
Hao Chi has been met with enthusiasm by the Newcastle community. Lee and Tifenny attribute their restaurant's growing popularity to word of mouth and the support of a loyal customer base cultivated through their years of operating Lee’s Kitchen. Repeat customers frequent Hao Chi for its high standards of service and the unique cultural experience it offers, blending the Li family’s heritage with Newcastle’s vibrant dining scene.
“In terms of the future, I’d like to franchise Lee’s Kitchens in every state, and I plan to start on that project within the next five years,” said Lee.
“I want people who are new to Australia to know that if they work hard, they can be a success here too.”
As for Hao Chi, the goal is to remain a flagship restaurant that represents the pinnacle of their culinary ambitions and introduce a new level of sophistication to Cantonese dining in Newcastle.
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