Vegetarian Chinese cuisine is the name of the game at 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, had a hand in designing the menu, which 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

• Golden Cauliflower – salted egg yolk, braised mushroom, pumpkin purée
• Shredded turnip in flat rice noodle rolls
• Courgette zucchini tart

Tatler Tip

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