Lee Garden has a total of 22 stores in Chinese mainland, Hong Kong, Macau and Singapore, and 10 in Hong Kong alone, making it the most densely populated city in the world. In contrast, Lee Garden, Hong Kong, has performed better due to the lack of stability due to excessive branch expansion, but it should be noted that Lee Garden's tea market is served during lunchtime.
Lee Court was founded in 1973 by Chan Shu Kit, the youngest son of the former Governor of Guangzhou, Chan Chi Tong. 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 Chen Shujie himself, and many of his disciples are already the mainstay of Chinese restaurants in star-rated hotels.
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 the Yuen Long Central Factory, and the semi-finished dim sum produced is delivered to its stores every day.
Launched in Singapore in 1987, Yang Zhi Manna was inspired by the practice of the Singaporean dessert "Momo Chirp", which added grapefruit meat that could not be used up for fish fishing in the summer to mango sago dew. At present, Yangzhi manna is already a common type in large and small sugar water shops, but it is still based on the taste and taste of Lee Garden. Authentic poplar manna should contain two kinds of pomelo flesh, the slightly bitter grapefruit flesh and the sweet Sha Tin pomelo, the taste can be balanced, not blindly sweet, a trace of bitterness gives the taste buds a chance to breathe, and the taste of mango is delicate and sweet.
A few of Lee Garden's classic dim sum dishes are also delicious. The highly regarded "special snack" steamed phoenix feet with abalone sauce separates the bone and skin as soon as you bite it, and it is simmered soft and flavorful, and the gum is rich. It is worth noting that there is also a "steamed point" steamed chicken feet with soy sauce on the menu, which is closer to the taste of pork ribs with soy sauce, smaller portions, and lower prices, so be careful not to confuse them. Custard quicksand buns are steaming hot when they are served on the table, pay attention to eating them in small bites, blow after biting them open, the hot quicksand filling is fragrant and smooth, and the salted egg yolk flavor is very strong. The quality of each dish here is very high, the golden hook saltwater corner is not greasy, the honeycomb taro box is fried crispy, the purple potato sesame fried dumplings are crispy and soft, and the tide-style small powder has a thin peel and filling, and each dim sum has made its due taste. Of course, Lee Garden's most popular iced three-layer pork can also be tasted at lunch, so you can eat it with dim sum.
The decoration style of each branch in Hong Kong is different, and the Central branch is the most modern. The price of the dish varies according to the restaurant's decoration and location, such as a three-layer pork on ice, the price fluctuates by 20 Hong Kong dollars. Trusted users should be aware that Lee Garden's lunch market is divided into two rounds, and the meal time of one round is 1 hour and 15 minutes, so it is recommended to arrange the meal time reasonably. In addition, popular dim sum is served in rations every day, so it is recommended to call the restaurant for details before to avoid overbursting.
