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Restaurant

Pacific House Restaurant

8/240 Victoria St, Richmond VIC 3121, Australia

Recommended by 27 people

Updated

Find Pacific House Restaurant

8/240 Victoria St, Richmond VIC 3121, Australia

Directions ↗
+61 3 9427 8225
HoursMonday: 10:30 AM – 10:00 PM Tuesday: 10:30 AM – 10:00 PM Wednesday: 10:30 AM – 10:00 PM Thursday: 10:30 AM – 10:00 PM Friday: 10:30 AM – 10:00 PM Saturday: 10:30 AM – 10:00 PM Sunday: 10:30 AM – 10:00 PM

*Opening hours may differ during holidays.

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About Pacific House Restaurant

Victoria Street’s noisy banquet hub delivers old-school Hong Kong canteen energy at breakneck speed. Commuters and big tables crowd the three dining rooms for butcher-window siu mei—roast duck with crackling skin, sticky char siu, and crisp-bellied pork—or haul in BYO bottles for live mud crab, ginger-scallion noodles, and pipis tossed in XO sauce. Order the fried rice instead of steamed, add a plate of garlic-chilli bean curd, and watch the staff drop massive platters straight across spinning turntables.

  • Signature siu mei: Hanging roast duck, caramelized char siu, and crispy roast pork carved straight from the front window.
  • Live-tank seafood: Live mud crab, whole steamed barramundi, and lobster tossed over fried noodles or vermicelli.
  • Bustling BYO banquets: Generous, shareable platters served at breakneck pace across three lively rooms with BYO wine.
RestaurantSeafoodAsianRestaurant

What's On at Pacific House Restaurant

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Dine at Pacific House Restaurant

Traditional barbecue roasts, live tank seafood feasts, and bustling communal gatherings on Victoria Street.

  • Mastered Cantonese Roast Meats

    Diners rely on Pacific House for signature Cantonese roast cuts, including roast duck with crisp skin alongside siu yuk roast pork belly and char siu.

    The Roast Duck was excellent, with a thin crisp skin and tender juicy roast duck meat

    Ivan Teh

  • Substantial Value and Everyday Portions

    Generous combination plates and roast noodle pairings offer substantial portions and great value for everyday dining.

    Generous servings for lunch where most rice and noodle dishes can feed 4 for the price of 3 dishes around the $18-19 mark.

    Peter Boudville

  • Live Seafood Cooked to Order

    Live tanks supply pristine seafood cooked to order, from delicate steamed barramundi with ginger and soy to wok-tossed mud crab and lobster over noodles.

    Fresh barramundi from the tank in soy ginger sauce brilliant.

    Michael Boyer (The Hazy Squid)

  • Indulgent Banquet-Style Specialties

    Specialty seafood banquets deliver rich, aromatic flavors such as vermicelli-soaked XO lobster and pipis.

    Lobster with XO sauce & vermicelli - yummy - totally finger licking good

    Shena

  • Communal Feasts for Any Group Size

    Spacious multi-room dining areas and adaptable shared dishes accommodate large gatherings and family parties with rapid pacing.

    This restaurant serves all-day menus and is great for hosting large groups as well as small groups.

    Shelly (Real Food Journal)

  • Energetic Dining Room with BYO Flexibility

    A lively, high-energy hall combined with a flexible BYO alcohol policy creates a welcoming atmosphere for celebrations with friends and colleagues.

    The place is loud and full of energy. Service was fast and attentive. It’s also BYO which is a huge plus.

    Erin Schranz

Classic Hong Kong-style roasts and live tank seafood favorites

  • Roast Duck

    My go-to place for roast duck. They do other roast meats too but my favourite is the roast duck.

    dontwaitdate

  • Crispy Roast Pork

    We had crispy pork, Peking duck pancakes, salt and pepper quail and rice.

    Erin Schranz

  • Lobster with XO Sauce & Vermicelli

    Lobster with XO sauce & vermicelli - yummy - totally finger licking good

    Shena

  • Steamed Barramundi

    highly recommend freshly steamed barramundi (melts in your mouth and so delicious).

    Sally Smith

Before you head over

Practical guidance for navigating queues, ordering signature dishes, and dining at Pacific House.

  • Arrive Early for Dinner

    The dining rooms fill quickly around peak dinner service, often drawing queues by 5:30pm. Arrive right at opening or plan for lunch to secure a table without waiting.

  • Secure Signature Roasts Early

    Signature barbecue cuts like roast duck and poached or soy chicken can sell out late in the shift, and live mud crab fluctuates. Order your roast meats and check live seafood availability upon seating.

  • Take Advantage of BYO

    The energetic dining room is licensed for BYO wine and beer. Note that the bustling hall can get very loud at peak capacity, making early seatings preferable for conversation.

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