Restaurant

Miss Lee

Vegetarian Chinese cuisine has a new champion, and her name is Miss Lee. Dressed in pastel pink, mustard and green, the restaurant is more hipster than hippy chic. Chef Siu Hin- Chi, from acclaimed Ying Jee Club, is culinary consultant, and the menu puts a plant-based spin on familiar favourites. Think cauliflower with salted egg yolk; mapo eggplant and bean curd; and mushroom dumplings with fermented bean curd sauce. Drinks span virtuous teas and juices to indulgent wines and cocktails.

Signature Dishes

• Fire Balls (sweet and sour mixed mushroom)
• Golden Flowers (cauliflower with salted egg yolk)
• Rolling Stones (mashed potato with rice noodle rolls)

Tatler Tip

More than half the menu is vegan and/or gluten free, and many other dishes can be adapted to be vegan.