Contemporary Chinese vegetarian restaurant, Miss Lee celebrates Mother’s Day with a special 4-course set menu, featuring healthy and immunity-boosting ingredients, exclusively available from 9 to 10 May 2020. 
Located on Wellington Street in Central, Miss Lee is the newest concept within the critically acclaimed “Lee” portfolio of restaurants by ZS Hospitality Group.
Delectable Chinese vegetarian specialties with a creative and nutritious twist will be featured in the specially curated 4-course set menu, available for lunch upon reservation, and dinner in two seatings at 6:30 pm and 8:30 pm. Priced at HK$298 per person with a minimum of 2 persons, the Mother’s Day set menu dining experience includes a complimentary stem of carnation for mothers.
The culinary flight takes off signature Miss Canape, of which diners may choose from two healthy small bites with bold flavors. The vegan Flower Bouquet is a beautiful floral-shaped art piece of pickled cucumber, beetroot, shiitake mushroom, julienned carrot and cabbage accompanied with seafood sauce. Diners who opt for an intense and punchy flavour may choose the Golden Island, a Chinese-style pancake made with salted egg yolk, kale, and asparagus blends big flavours with good health.
Following the canape is Miss Bijou, Miss Lee’s tapas style plant-based goodies, and diners are treated to one of three inspired and antioxidant-rich dishes. The vegan, gluten-free, and Buddhist friendly Floating Boat celebrates the much-loved Thai lettuce wrap, with a vegetarian twist. Made with fresh butter lettuce, chopped bean curd, Thai spices, and lime, the dish transports diners to the shores of Thailand through taste.
Swirling Raindrops, a vegan and Buddhist-friendly dish, showcases the popular Cantonese favourites, rice noodle rolls and Cantonese doughnut with an innovative twist, blending black truffle and shimeji mushroom, a refined creation from the culinary team.
Golden Flowers is a visually stunning course made with lightly baked cauliflower, coated with a luscious salted egg yolk sauce. The cauliflower florets are served on a bed of braised mushrooms with golden pumpkin puree. This is a dish that satisfies one’s taste buds, while protecting cells from free radicals and inflammation.
Three mouth-watering main course options make up Miss Mighty. Fungi Farm, an egg-free, pearl barley risotto, aesthetically interspersed with flavourful porcini and chanterelle mushroom, calling to mind a nutrient-dense mushroom forest on a plate. This low calorie, low-fat and cholesterol-free dish is finished with the distinct, luxurious flavour of black truffle sauce and parmesan cheese.
For a classic Cantonese dish, Fire Balls is a Buddhist-friendly and vegan take on sweet and sour pork. Comprised of king oyster mushrooms, fresh pineapples and dehydrated pineapple chips, Fire Balls gives its classic predecessor a run for its money.
A taste of umami is introduced with Garden Soil, a Buddhist-friendly, gluten-free, vegan creation. Bean curd sheets, bean curd, edamame, and shimeji mushrooms are presented in a seaweed broth, a well-loved staple in Asian countries owing to its high levels of nutrition ranging from iron to protective antioxidants such as vitamins A, C, and E.
Diners may choose one of the two guilt-free suites of desserts, Miss Sweety, to end their dining experience on a sweet note. The insta-worthy Hawthorn Tree makes use of sponge chocolate cake to contrast a light Mascarpone cream, topped with homemade hawthorn and apple sorbet and adorned with beautiful edible flowers.
Yellow River honours the flavours of Southeast Asia with purple rice, coconut udon, and mango puree. It perfectly blends familiar flavours in a unique way, resulting in a vegan and gluten-free dessert delight that is sweet and satisfying for the palate and the body.
Diners may also wish to enjoy Miss Lee’s 5-course tea set, Let’s Partea, during the Mother’s Day weekend. The menu features vegetarian-inspired favourites such as Beetroot Tart with Vegan Curry Mayo, Mushroom Steamed Bun with BBQ Sauce, Fried Bean Curd with Vegan Sesame Dressing, Mashed Potato with Glutinous Rice Foam and Purple Rice Coconut Udon with Mango Puree. Priced HK$98, the tea set is available from 3pm to 5:30pm.
For diners who wish to share a meal with loved ones in the comfort of their own homes, Miss Lee offers a selection of lunch and dinner sets, a la carte dishes and drinks priced from HK$68, for takeaway and delivery. Delivery service can be made via online platforms Deliveroo, Food Panda, UberEATS, and Ritual – with a special offer of 15% discount for self-collection of dinner combo sets.
Opened in December 2019, Miss Lee is conveniently located at The Wellington, 198 Wellington Street, Central, presenting modern Chinese vegetarian cuisine from everyday natural ingredients taking guests on a healthy and wholesome culinary adventure.
Seating 42, at Miss Lee, innovative food comes together in a stylish and modern 105 sq.m setting with chic interiors of blush pink walls complemented by accents of warm yellow and green for an inviting and cosy atmosphere. Handmade tiles, marble, textured glass, and brass details complete the look styled by design house JJ Acuna and Bespoke Studio that reflects Miss Lee’s fun, social, and playful character who loves the finer things in life.
Miss Lee is ZS Hospitality Group’s third “Lee” restaurant, joining LEE Lo Mei (contemporary Cantonese) and Lee Ho Sing (reinvented local snacks), all in unique styles recreating the city’s favourite Cantonese flavours.
Miss Lee Opening Hours:
Monday to Sunday: 12:00 noon – 10:00 p.m.
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