Lei Garden Hong Kong
Lei Garden is a well respected restaurant group with locations in Hong Kong, Singapore, China, and Macau. They opened location18 in Shanghai in 2010. We visited their location in the upscale IFC mall in Hong Kong for dinner in late 2008. This location earned one star in the 2009 Michelin guide but lost it in 2010.
In the summer of 2010 we dined at the one Michelin starred ‘mother location in Wanchai. This location is a long walk from the Wan chai MTR station and is located in the first floor of an office building. We also have a review of Lei Garden Beijing.
Lei Garden specializes in traditional Cantonese Chinese food, and created XO sauce back in 1981. They have a very extensive menu with some dishes hitting US$375.
Decor, Vibe – Chinese Fine dining. Lei Garden IFC has a clean, modern, elegant decor with nice hanging dividers between tables. Mostly well dressed locals, business folks in their 30’s to 50’s were dining. The Wanchai location is a large open room with retro circular lamps, velvety seats, modern Asian art, and seafood tanks by the entrance. Both locations easily surpass the decor of US Chinese restaurants.
Lei Garden has some specials that are on the Chinese only circular table menu. It was disconcerting that some items on their regular menu were not available or needed advanced ordering.
Braised Shark’s Fin with shredded Chicken in brown sauce (HK$198, HK$7.7 – US$1) had excellent flavor and was very smooth. This was the best version on our 2008 trip. We intentionally order only the cheapest ones on the menu.
Soup of the day – Chicken soup with Chinese grass aka Hakka vegetables (HK half pot) was a very good long boiled soup that came with a plate full of soup contents. The unique vegetables were coconuty and possessed a buttery flavor.
Barbecued Delicacies Combo (HK$98 Small) had small portion of barbecued pork and roast goose. The pork was on the sweet side but very delicious although Lung King Heens is better. The goose was good, but had tons of bones and little meat.
A 2010 combo had Roast Pork that was very good with crispy skin and just a thin layer of fat.
Jellyfish (HK$78) was brownish in color, and bathed in a vinegar soy sauce. This was a new type of food that we have not previously encountered. The waiters stated that this was a natural color of the jellyfish cannot do two dyes. In any case it was very crunchy and fresh.
Lotus root (HK $38) had several fresh slices of crunchy lotus root with sesame seeds in a light dressing.
Crispy Pigeon (HK$98) was 2 small squabs with very crispy skin and tender meat. Much better than ones we have in the US.
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