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Healthy New Takeaway Dinner Combos at Modern Chinese Vegetarian Restaurant Miss Lee

April 20, 2020 Dining No Comments
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Contemporary Chinese vegetarian restaurant Miss Lee has launched a new menu of healthy takeaway dinner combos at ZS Hospitality Group’s latest addition to their popular ‘Lee’ family of restaurants at The Wellington in Central.

Salads, Wraps & Steamed Buns and Veggie Bowls are all created with Miss Lee’s signature nutrient, mineral and vitamin-rich ingredients beneficial to good health.

Six enticing dishes packed with plant-based ‘superfoods’ blending the best of east and west vegetarian cuisine are available for takeaway from 6:00 p.m. to 9:30 p.m. daily priced from HK$88 to HK$108, including vegetable soup-of-the-day, with dessert and coffee or tea each just an extra HK$20.

The new dinner combos are on home delivery platforms including Deliveroo, Foodpanda, UberEATS and Ritual – with a special offer of 15% discount for self-collection.

Among salads, Celtuce and Carrot Salad (HK$98) is a Buddhist-friendly, gluten-free, vegan specialty with Quinoa, King Oyster Mushroom, Black Fungus, Sweetcorn, Cucumber and Vegan Sesame Sauce – featuring traditional Chinese ‘superfood’ Celtuce, renowned as one of the world’s healthiest vegetables, loaded with essential vitamins and minerals.

Avocado and Pearl Barley Salad (HK$98) is also vegan and Buddhist-friendly, high in healthy fats incorporating Cucumber, Raisin, Walnut and Rice Crust with Mixed Green Salad and Mango Vinaigrette.

Crispy Vegetable Fritter Wrap (HK$88) is a popular, original signature wrap of Beetroot, Shiitake Mushroom with Julienned Carrot and Cabbage,healthily baked and deliciously guilt-free. 

In line with the ‘bao’ trend among millennials, Thai Lettuce Steamed Bun(HK$88) is a spicy vegan option of lettuce and chopped bean curd, in flavoursome Thai spices with a dash of lime.

Two Veggie Bowl options are both priced HK$108. Fire Balls Bowl is a signature vegan version of Sweet and Sour Pork, with Brown Rice, Quinoa, King Oyster, Lion’s Mane Mushrooms, Pineapple, Sweet Plum Sauce and Chinese White Cabbage.

Golden Flowers Bowl is Buddhist-friendly, combining Miss Lee’s classic favourite ‘Golden Flowers’ of Cauliflower in Salted Egg Yolk Sauce with Carrot Couscous, Pearl Barley, Braised Mushroom and Pickles.

Also available for takeaway is Miss Lee’s Lunch Takeaway Combo Menu at just HK$68, featuring two main courses from a choice Braised Lotus Root in Fermented Bean Curd, Chinese Cabbage & Mushroom Glass Noodles, Braised Vegetables in Portuguese Sauce and Stir-fry Jade Melon with Celery, Carrot, Water Chestnut & Black Fungus – complete with steamed brown rice, truffle and mixed mushroom yam noodles or steamed roll. Daily soup, dessert and coffee or tea are each just an extra HK$20.

Among a la carte favourites also available for takeaway for lunch or dinner are Yam Fries (HK$68), Cold Noodles with Shredded Mushroom (HK$98), Spinach Wonton (HK$168), Brown Rice and Glutinous Rice Wrapped in Lotus Leaf (HK$148) and dessert Purple Rice with Coconut Udon, Mango Puree (HK$68).

Miss Lee’s home-blended fruit drinks are also available, including Berry Chia-ful (HK$78), Pineappley-ever-after (HK$78), Tropical Passion(HK$68) and Lime Strong (HK$35).

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.

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