Lei Garden Restaurant

Lei Garden’s location on the charming grounds of Chijmes has Europeanaccented interiors in keeping with the colonial character of the building, with floor-to-ceiling windows overlooking the garden, while the private rooms are discreetly located on the second floor. Chef Lee, a Hongkonger turned Singaporean, holds court in the kitchen, which excels in all things roasted and anything swimming in the myriad tanks. A perennial must-have in any Cantonese restaurant, the crispy roasted pork’s crackling shows off superb technique. The steamed Sabah grouper fillet is doused in XO sauce, which lifts the dish without overpowering the freshness of the fish. Apart from an impressive selection of bluechip wine labels, predominantly from Bordeaux, the restaurant also features a fine Chinese tea menu that complement dim sum perfectly.

TATLER TIP

Lei Garden boasts an extensive selection of crustaceans, which can be cooked two ways. Simply let your server know how you would like your lobster done.

SIGNATURE DISHES

1. Crispy roasted pork

2. Steamed Sabah fish fillet with XO sauce 3. Braised lobster with salt and cheese