Large prawns marinated Indonesian style in galangal, garlic, chill and coconut. Served with a soy and black vinegar dipping sauce.
Fresh sea scallops are wrapped with bacon lightly grilled and served with soy and black vinegar dipping sauce.
Tender dark meat chicken with sweet lemon grass. Marinade is threaded on skewers and grilled to perfections.
Served w- hot mustard, peanuts, black soy, vinegar dipping sauce.
Spicy. Thai style w. seafood.
Spicy.
Spicy. Chicken and Thai gingers in coconut and lime juice.
A house specialty. Succulent fresh duck with a fragrant skin spiced with mixed herbs. Served with 4 steamed buns, sweet plum and hoisin sauce.
In light garlic sauce.
Mixed tofu sauteed in black mushroom garlic ginger cilantro and oyster sauce.
Spicy. A delightful silken tofu vegetables dish simmered in a brown sauce.
Market fresh vegetable stir fried with Thai curry peanut sauce.
Spicy. Lightly battered Asian eggplant and golden baked tofu tossed in a pleasantly spicy szechuan sauce.
Spicy. Tender beef in a special sweet and spicy sauce wok seared with onion.
Choice of tender beef, pork or chicken and market fresh vegetables in lee's house special ginger wine sauce.
Spicy. Wok served with lemon-grass, shallot, garlic, basil, chili, peanuts, hoisin, coconut and fresh lime.
Spicy. Shredded pork, carrots, bell pepper and broccoli sauteed in our house special hot sauce.
Spicy. Thai style stir-fried beef with green beans, carrot strings, onion, basil and bell peppers.
Spicy. Velvety chicken breast in diced and wok fried with fresh garlic, peanuts, bell pepper and celery chilies and soy sauce.
Age marinated in lemon-grass, wine and soy dressing.
Tender slices of chicken fried till crispy with fragrant sesame sauce.
Spicy. Sliced tender chicken breast sauteed with bamboo shoots, bell pepper and coconut cream, a Thai curry sauce.
A velvety chicken breast in diced and wok fried with cashew nut, zucchini, squash, carrot and celery with lee's house special sauce.
Cantonese style with honey walnuts and mixed greens, a very, very popular dish in Hong Kong.
Salmon marinated with Thai coconut curry paste and lime leaves, steamed in a banana leaf.
Spicy. Butterfly cut calamari sauteed with bamboo shoots, bell peppers and coconut cream in a Thai curry sauce.
Seasonal fresh salmon fillets prepared in Lee's own black bean, basiland ginger sauce.
Sauteed with asparagus, bell peppers, mushroom, onionsand carrots.
Szechuan style, served with baby bok choy, Japanese black mushrooms, bamboo shoots and bell peppers.
Mixed seafood wok seared with asparagus and confetti of vegetables.
Spicy. A combination of seafood sauteed with fresh tomato.
Chinese Chao Zhou style served with tomato and coconut milk.
Prawns, scallops, squid and vegetables in chef special soup. Hot and spicy broth.
Choice of tofu or chicken. Choice of chicken and prawns or mixed seafood.
Cantonese style with pork, beef or chicken. Phad kee mao-Thai with pork, beef or chicken. Cantonese or Thai style with mixed seafood.
Choice of chicken, pork, beef or vegetables. Prawns or combination of prawns and chicken.
Spicy. Vermicelli or rice wok seared with yellow curry powder. Choice of chicken or pork.