Lei Garden (Xuhui)

The chain may be spreading rapidly in Asia but quality control is strictly imposed to ensure all dim sum, roast meats and double-boiled soups achieve the same high standard as at the parent restaurant. This branch in a popular mall boasts hip décor and is always full. ‘Crossing-the-bridge’ geoduck is blanched at your table in a hot seafood stock that took six hours to make. Claypot rice with preserved meat is made à la minute.

Table-Side “Crossing-the-Bridge” Geoduck

The restaurant serves a “crossing-the-bridge” geoduck dish, where the geoduck is blanched at your table in a hot seafood stock that took six hours to prepare—a theatrical, interactive presentation not commonly found in Cantonese fine dining.

Claypot Rice Made à la Minute

Claypot rice with preserved meat is prepared à la minute, ensuring the dish is served fresh and hot directly from the kitchen, rather than pre-cooked or held—a detail that highlights both technique and timing.

Hip Décor in a Mall Setting

Despite its Michelin star status, Lei Garden (Xuhui) is located in a popular mall (iapm) and features hip, contemporary décor—a departure from the traditional, often stuffy atmosphere of many high-end Cantonese restaurants.

• Geoduck: Used in the 'Crossing-the-bridge' geoduck dish, which is blanched at the table in a hot seafood stock that takes six hours to prepare.
• Preserved Meat: Featured in the claypot rice with preserved meat, made à la minute.
• Shrimp: Often used in dim sum dishes, such as steamed rice noodle rolls with shrimp.
• Scallops: Used in the fried noodle with scallop and yellow chive, a dish noted for its crispy noodles topped with flavorful scallops and vegetables.