Lee Chi Ko

The story

Lee Chi Ko in Brussels: A Family Legacy of Chinese Roast Mastery

The family behind the fire

Lee Chi Ko serves a focused brand of Chinese cooking in Brussels, rooted in a decades-long apprenticeship under the original master roaster. Albert and Steven now steer the kitchen after inheriting their father’s techniques and recipes. They operate out of a converted mechanic’s garage in the Haren district, trading polished interiors for an unpretentious workspace dedicated to slow rotation and precise heat control.

Marinades and slow roasting

The kitchen builds flavor through a traditional sweet and sour preparation blending soy sauce, honey, spices, and rice vinegar. This mixture coats the birds before they enter the ovens for gentle, extended roasting. Guests can order whole portions of Peking duck alongside roasted pork loin seasoned with subtle spice notes. Crispy pork belly rind arrives sliced separately, allowing diners to assemble each bite according to preference.

An industrial setting recognized by critics

The straightforward layout keeps the focus entirely on the carving station and the steady aroma of glazing meat. Le Fooding highlighted this approach in its 2026 guide, noting how the brothers preserve the original roaster’s methods while serving a modern clientele. Visitors often make the short trip along the Chaussée de Haecht specifically for the consistent execution of Chinese poultry dishes.