Hong Kong is the city with the highest concentration of Lee Court outlets. But at the same time, Lee Court in Hong Kong is also the most disappointing, with the uneven level of each branch making people staggering.

Lee Garden was founded in 1973 by Chen Shujie, the youngest son of General Chen Jitang, the former governor of Liangguang, and has a place in the Michelin hall all year round. Lee Garden has more than 20 outlets across Chinese mainland, Hong Kong, Macau, Singapore, and has quickly become a local restaurant giant in each city.

Lee Garden is known as the "Cantonese Whampoa Military Academy", and its strict production management mechanism is the secret of the restaurant's longevity. All the chefs of Lee Garden are taught by Mr. Chen Shujie himself, and many of the chefs of the famous star-rated Chinese restaurants in China have come from well-known old restaurants such as Lee Garden, Fu Lin Men, and Da Sanyuan. Legend has it that Lee Court is very strict with its menu and service requirements, and there is no room for error. Chairman Chan and his chefs and managers try dishes every afternoon after the market closes, on the one hand, to maintain the standard of existing dishes and improve them according to customer responses, and on the other hand, to require each chef to delve into new dishes, which has improved thousands of dishes over the past 40 years. Lee Garden has always been innovative, with the first XO sauce in Hong Kong in 1981 and the launch of Yangzhi manna in Singapore in 1987, which have become household names.

Lee Garden Restaurant Group has set up its own 300-acre experimental farm in Zhanjiang, China, and cultivates its own raw materials including pigs, chickens, vegetables, etc., while local ingredients in Hong Kong come from a 100,000-square-meter central factory in Yuen Lang. Hong Kong is blessed with the best seafood in terms of richness and freshness.

The stability of the production of Lee Court in Mong Kok is average, the food preparation is unsatisfactory, and there are often many dishes sold at eight or nine o'clock in the evening. The aroma of the claypot rice, which is touted by everyone, is not enough, and the pot is either too soft or hard and dry. After serving, the waiter will put the lean sausage and duck sausage on the plate, and the guests will not add a bowl per person. The uneven rice and soy sauce are also failures, and there is no taste when eaten dry. The small fried emperor is not a dry frying method, but a wet frying, more like a plate of beans fried with meat cubes, which is really ridiculous.

However, Lee Garden still has a lot of housekeeping skills, and the ice roasted three-layer meat is the top brand of Lee Garden. The best part of the roast pork is the belly meat, which starts from the skin and is layered with fat and lean layers in turn, with a total of five layers, so the older generation also calls the roast belly meat a five-story building. The best of the roasted belly is the three-layer meat roasted on ice. Different from the general practice, to make ice roasted three-layer meat, the pork skin must be burned until blackened, and then the burnt part must be scraped off, and only a thin and crispy layer of the skin is left after repeated fine operations, and the taste is crispy and crispy. The bottom two layers of meat had to be cut off because they were not tender enough, so the meat changed from five layers to three layers, hence the name of the ice roasted three-layer meat. Finally, the chef will cut the roasted belly into square pieces, just enough to eat in one bite, and serve it with yellow mustard, which can relieve greasy.

Lee Garden does not have morning tea, and dim sum should be the same as the lunch market. The decoration style of the Hong Kong branch is different, for example, the Mong Kok laundry street store has an old and cramped environment, while the Central branch has a modern atmosphere. The trusted choice ranking reminds everyone that Lee Garden's popular dim sum is served in rations every day, and if you place an order directly, the possibility of estimating it is very high, so it is recommended to call the restaurant in advance to make a reservation. If the claypot rice takes 40 minutes, arrange a proper time to eat to avoid the wait.