Lee Cafe East-West Cuisine, Q House Lumpini Branch

Tender boiled chicken chilled in ice-cold Chinese wine. Distinctive Chinese wine aroma, mellow taste. Refreshing, often served as an appetizer.

Half a fresh sea bass, grilled until fragrant, topped with a savory and sweet soy sauce. Tender and moist fish.

Soft tofu stewed in a rich red sauce with minced pork and various seasonings, served hot in a clay pot to retain heat. Mellow and creamy taste.

Tofu stir-fried with Shanghai-style chili sauce in a clay pot. Spicy and aromatic with spices. A dish with a bold flavor.

Crispy fried sea bass topped with a sauce containing chili and garlic. Perfectly spicy, savory, and sweet. Fragrant with fried garlic.

Fresh grouper fillet topped with a mashed chili and parsley sauce. Spicy and aromatic with herbs. The firm, sweet fish complements the sauce.

Steamed grouper in a clay pot with herbs, fragrant aroma, mellow taste, and moist, tender fish.

Grouper stir-fried with Thai herbs such as fingerroot, young peppercorns, and kaffir lime leaves. Spicy and intensely flavored with curry paste.

Half a crispy fried sea bass topped with sweet and sour sauce containing various vegetables like pineapple, cucumber, and tomatoes. Refreshingly sweet and sour.

Fresh squid rings, fried until tender and bouncy, tossed with garlic and pepper. Savory, garlicky flavor.

Half a crispy fried sea bass topped with a sauce made from chili and parsley. A dish with a unique herbal aroma.

Crispy fried sea bass topped with a savory and sweet fish sauce. Often served with a sour mango salad.

Sichuan-style braised pork knuckle, tender and melt-in-your-mouth, with a rich, aromatic Chinese spice sauce.

A combination of sweet roasted red pork and crispy pork with fluffy skin and tender meat, served with gravy and black soy sauce.

Tender baked pork or chicken, topped with a mellow shiitake mushroom sauce, fragrant with sesame oil and shiitake mushrooms.

Tender baked beef with a rich shiitake mushroom sauce. The beef is moist and pairs well with the aromatic mushrooms.

Crispy fried chive dumplings, soft inside, filled with fragrant chives, served with a sweet, sour, and spicy black soy sauce dip.

Thin rice noodles stir-fried with rich shrimp roe sauce, seasoned with a perfect balance of sour, sweet, and salty flavors. Wok-charred aroma.

Crispy fried sea bass topped with chopped bird's eye chili and fried garlic. Savory and spicy taste, served with hot jasmine rice.

Crispy fried or boiled egg noodles topped with a savory gravy containing shredded chicken and sliced bamboo shoots. Mellow taste, fragrant with sesame oil.

Egg noodles in a clear, refreshing soup, served with large pieces of fresh sea bass. Sweet, non-fishy meat.

Salt-fried chicken wings, fried until golden brown and crispy skin, with tender and juicy meat inside. Perfectly salted.

Cubes of radish cake stir-fried with egg, bean sprouts, and chives, seasoned with dark soy sauce. Fragrant wok aroma.

Chewy 'Sen Chan' noodles stir-fried with sweet and sour Pad Thai sauce, fresh prawns, tofu, preserved radish, roasted peanuts, and fresh bean sprouts.

Stir-fried wide rice noodles with chicken and squid, wok-charred for a smoky aroma, crispy outside and tender inside, served with lettuce.