要找個有點體面，坐得舒服，地點方便的地方喝茶，IFC的利苑也可說是非常稱職，所以今天也特別訂了座來吃吃，原來此處午茶茶市也分成兩段，第一段是上午十一時半至下午一時，尾段是下午一時至下午二時半，在舖租勁貴的香港，要生存也唯有如是。

此處的座椅非常舒適，桌子寬敞，雖然桌子相對上是擺得密了一點，但每枱之間也有預設的屏風間隔，令大家多一點Privacy，大家坐好後，也來喝口茶，點了我至愛的普洱及大方得體的龍井，普洱色不算是很濃，可能比外邊的茶樓是很好的了，但喝過蓮香及陸羽的，就知道什麼是普洱茶；龍井清清的發出幽香，茶味微甘而有點餘韻。

今天大家也是主打點心，每次喝茶也一定要吃鳳爪，今回也不例外，但吃的不是豉汁蒸，而是升呢版的鮑汁鳳爪，一碟有六隻鳳爪及墊底有大量的花生，加上大量的鮑汁，每隻鳳爪被鮑汁染成啡啡的，看起來很是對味，一口咬下，鳳爪被鮑汁浸得軟腍，加上鮑汁很香很夠味，吃起來一絕！

跟着吃的竟是一客甜點，奶黃千層糕是新式的千層糕，喝以往用上椰絲及大量的蛋黃做成的千層糕是完全兩回事，此奶黃千層糕，其實只不過是奶黃夾心雞蛋糕而已，而面頭有一點欖仁，雞蛋糕吃起來真的很鬆軟而有雞蛋香，中間兩層的奶黃餡薄得可憐，在香甜的雞蛋糕比對下，完全是被遺忘的一群，雖然吃起來挺好吃，但個人還是喜歡舊版的千層糕。

然後來吃一客雙芹魚米餃，看樣子晶瑩剔透，簡直可直接窺看內部的餡料，一口咬下，果然是皮薄餡靚，皮吃起來不黏口，其餡料用上唐芹、西芹、魚膠粒及冬菇粒，吃起來又爽口又有魚香及菇香，魚膠粒是煎過的魚餅再切粒，所以吃起來一點也不腥，熱騰騰的吃，真的每人也吃得舉起了拇指。

吃了三道點心，也來窩砂窩雲吞雞來清清味蕾，一客八十八元的雲吞雞，有八粒雲吞、少量的雞肉及適量的白菜，真的是非常抵吃，湯是清雞湯，喝不出有味精，味不濃，但已經夠味及對味；雞肉用了來煲湯，當然是嚡得要命亦是情有可原；白菜每條也煮得軟腍無渣，綿綿的菜吸了雞湯非常好吃；雲吞八粒都是大大粒的，舀起一粒一看，這本來以為是上海菜的雲吞雞，其雲吞竟然是有三厘米的散尾，真的教我看得嘖嘖稱奇，但其皮又不是廣府的雲吞皮，較像北方沉沉的厚雲吞皮，但雲吞皮依然是非常滑口，一口咬開，內裡的餡有豬肉及白菜，白菜是有葉有莖的，莖的吃起來有咬口，豬肉只有點點的，肉味相對來符單薄。

喝過了湯品後，來一客較特色的蒸排骨陳村粉又如何？繼上回在三小姐吃過後，之後也未吃過了，今天的陳村粉，蒸排骨還蒸排骨，陳村粉還陳村粉，排骨完全又成了一零一空降師，蒸得美味而有肉香的排骨，肥瘦得宜，很是美味，有如精銳的士兵準確的落在陳村粉這兵定必爭之地上，但這塊地原來是一片爛地，陳村粉不太幼滑，而且味道只是來自單薄的豉油，完全沒有吸收到排骨的肉香及肥油，真的是比三小姐的還差。

之後也再投入點心的懷抱，也來一客飲茶必吃的北菇滑燒賣，沒有了數粒蟹籽的點綴，驟眼看來有點不慣，吃起來更加不慣，豬肉及蝦肉雖然有咬口，但不知怎地，燒賣應有的豬肉香被冬菇的香味徹頭徹尾的遮掩了，其實不可以說是不好吃，但不是很好吃的燒賣，做得好過它的地方多的是。

壓尾也是來點包點坐陣，蠔皇叉燒包熱騰騰的端上來，用手分開一半一看，深黑紅色的叉燒醬滾燙燙的在流動，汁多肉粒也論當的多，叉燒粒切得夠細，好吃的叉燒包，不是要吃到好吃的叉燒，而是熱得燙口及軟熟的包身，滲出麵粉香之外，配合濃味的叉燒醬來吃，美味也！今天的叉燒包是做到了這一點的，比鄰店正斗的不徨多樣。

最後也是一個重劑量的澱粉質，龍鳳炒腸粉也，本來大家還在估計龍鳳到底是什麼，起初以為龍是蝦米，鳳是雞蛋絲，孰知道一星店就是一星店，原來我們也估對了一半，但店家是替腸粉升呢了，蝦米變成了原隻不細的蝦仁，雞蛋絲變成了雞絲，然後用惹味的XO醬同炒，加上腸粉吃起來滑身，怎計也不會難吃吧，但稍嫌的是蝦仁的肉有丁點梅，若是成本問題，我寧選吃細隻一點而爽口的蝦仁，也不要追求這量的滿足。

吃過了多道點心，大家連甜點也吃不下了，所以結賑走人，時間剛好是下午一時正，門口果然有很多輪座的茶客，而今餐三人吃了不用四百元，以這個環境及食物質素，個人認為是超值的。

臨行前，見到有不少醬料放在門口供外賣，柱侯醬及豆瓣醬一樽不少的也只不過是二十元，所以最後女友買了一樽柱侯醬，回家用來炆蘿蔔牛腩，不知好吃與否呢？

The service at this Lei Garden is extremely poor, especially the two ladies at the door reception. These two ladies have very slow action and reaction to client queries. They don't have ability to organize the seat arrangements in an acceptable way.

We booked a table more than a week ago, stating our seat preference. We arrived at the exact time, but the ladies at door reception told us no seats were availble, which is ridiculous given that we booked the table more than a week ago. They kept us waiting for almost 40 min (way beyond our tolerance level), but at the same time, they let people with later bookings to have their tables. This is really disgusting behavior. I think the two ladies should be punished by upper management.

We have a feeling that the ladies deliberately did this, given an incident that there was one time we specifically requested a nice "Ka Wai" to celebrate my family member's birthday, and the ladies were not happy about this request.

This particular restaurant at IFC does not seem to treat customer well. We almost went to the restaurant every week. We are so frequent customer yet are treated in such a shitty way. This destroys the reputation of the restaurant chain who always claim customer satisfaction is highly regarded.

I think upper management at this restaurant chain should take this incident as a serious mis-behavior of its staff.

想舒服一點，試有格調的港式燒味，就想起利苑．

閒日八點半過後，門口依然有不少人箱在等位，甚至有遊客拉著行李駐守，好不驚奇．

一來便是是日精選老火湯（夏枯草豬肉甚麼，忘記了><）．小小鍋，二至三人份量，湯味足，個人感覺沒有味道添加，健康，算是上班族的心靈靚湯吧？

接著上台的食物都是精緻小巧，與傳統燒味店的風格迴異．甜品更有一口糯米糍，傳統的最多只有中式糖水．環視四周不是遊客便是上班族，似乎是為了迎合這些主流的口味：走西式高檔次路線．

若要和外國工作伙伴／客人吃廣東菜，比起X記Y居，這裏也不錯．地道的我，還是喜歡燒味店的大大咧咧．自我風格～

第一次食利苑...都抱住好大期望...因為米芝蓮一星...加上人人都話好好食...結果....都無令我失望...

燒腩 + 叉燒 (9 分)：男友話要訂先有得食..我覺得好出奇...因為呢兩樣嘢對香港人而言真係好普通...但食落...佢又真係唔錯...第一D燒腩皮脆肉香...連芥末都係蜜糖芥末...深得我心...叉燒亦出色，又軟身又香甜...兩樣餸都好好送飯....

黃金蝦 (7 分)：OK啦....唔係好大隻蝦....但勝在唔會太膩!

四季豆 (7分)：OK

片皮鴨 (8.5分)：皮薄餡靚....鴨皮又脆又熱....最可惜我地浪費咗個鴨身....

擂沙湯丸 (100分)：由於即製...所以等咗15分鐘...由拿到手放入口的一刻...十個感動...除咗兒時的回憶湧現...湯丸內的芝麻又熱又甜又好味....簡直將呢餐飯帶上高峰....一定要食!! 超超好味...

我會再番嚟架!!!

所有提供到的食物保持一貫水準，味道不俗；可惜海鮮類亦用一貫的煑法，炸完淋汁。 始終喜歡太子利苑的食物及服務，門面當然是国金這問漂亮及難訂位。 付款的早一個星期訂位，問喜歡上半場或下半場，原來下半場祇由7點開始。 準時入座後便開始點菜，點了數款食品都報上賣完之後，我們不得不作出遷就。 拂袖而去是因為其中一個小吃–軟穀蟹配紅酒的紅酒已經沾口。 ......氣憤時刻來了，軟穀蟹遲遲不來，酒快喝完，女部長才來告知軟穀蟹亦賣完，會換一個菜給我們（芳蹤遠去，聽不清換甚麽） 當然其間加菜也是點４款才有一款。 最欺客時刻來了： 男部長問要不要甜品時交來餐牌，問他某款甜品不是送的嗎？部長即面有難色說是，但隨即面有得色說要coupon，剛好我們在門外取的小冊子上有，部長亦即時告之此甜品售馨。

Even before the French Tire company has awarded 2 of the Lei Garden restaurants 1 'Michelin Macarons' each, I've always been of the view that this restaurant surely deserved some praise. Does it deserve any 'Macarons'? Yes in a relative way even though nothing here is outrightly outstanding.

This review is infact based on several recent visits to Lei Garden's various outlets, lunch and dinner - this time, its a summary of visits to the Wanchai, IFC as well as Mongkok branch (I've also been to the TST and North Point Lei Garden in the past). I actually believe the Wanchai and TST outlets are slightly better than the IFC's restaurant, in fact some dishes were better executed in Mongkok than the IFC, but all in all they're pretty much more of the same, within a 15% range! Perhaps this consistency and good management and quality assurance is a reason why 2 separate branches of this chained Chinese restaurant in Hong Kong received Michelin stars as well as 2 other branches getting Bib Gourmand recommendations.

If anyone has noticed - most of restaurants in the world which have received coveted Michelin Stars, have all been owned or headed by a famous chef and kitchen team that oversees the food production. I certainly cannot remember any awarded restaurants off the top of my head which ARE run purely by a 'restauranteur', and with so many branches in the same city. As far as I know, probably none of the same local branch with the same trading name and same menus restaurants within the same city has been awarded repetitive stars. Of course, this case is no longer true if the restaurant has outlets in more than 1 city, but this feat by Lei is still impressive. The reason for this abnormality is simple - the restauranteur is a bit of a perfectionist who has a great filtering system and quality management skills to ensure all dishes in each branch are prepared to a minimum, certain standard. Whether it be in China or in Hong Kong or in Singapore.
This kind of consistency and achievement is indeed a rarity in the culinary world.... e Especially considering that some star chefs/kitchens can't even manage their 1 singular kitchen well, let alone depend on a team of relatively unknown kitchen hands and unnamed chefs usch at Lei Garden. (Even McDonald's has inconsistencies between branches in my opinion!)

The strong point of Lei Garden is that none of the dishes here are off-dishes - everything is prepared to a minimum of an acceptable standard without flaws. Great attention has been paid to the small details.
The weak point of Lei Garden meanwhile, is that so far, none of the dishes I've tried in my experience were really outstanding in a way, also, the menu here is rather uncreative and not so appealing. Its mostly run-of-the-mill Cantonese food that is done pretty well, but not exciting by any measures. In other words, boring food, but cooked well.


FOOD:
BBQ Items -
- The now famous Roast pork that are miniature and bite sized. Usually with a crispy exterior skin and fat rendered multiple layer meat beneath. On the good days, it can really be very satisfying, and on the bad days, still acceptable but nothing extraordinary - the one I had at IFC lately wasn't as tender and fatty as I've liked, trying to much to be elegant, but it was still ok-good. In my experience, the Roast pork at IFC is not as good as the ones at Wanchai for some reason. All in all, this is NOT the best roast pork in Hong Kong, I've had better occasionally elsewhere, but at least its consistently tempting enough. Consistently in the 75-90% range.
- BBQ Pork Char Shiu. This is also done pretty well and consistent at Lei Gardens, definitely better than the Fook Lam Moon version, and better than Yung Kee, even at its worst. Certain outlets seems to be much sweeter than the latest one I had at IFC branch, which had a nice charred taste and texture, not overly sweet honey glazing. Meat was relatively tender but could have done with a bit more fat. Consistently in the 75-90% score wise. Look how tempting the photo looks!


Dim Sims for Lunch -
Deep Fried Taro dumpling with Prawn. This dish is beautifully fried without a lot of oil and a nice crispy texture. Even better than the Fook Lam Moon version, especially the better fillings here, which are bitey and not overly chopped up, and not gooey like as in every other restaurant in HK. Very good always. 85-99% range.
Spring Rolls. Again, very satisfying on most occasions, comparable to Fook Lam Moons one except here, the fillings are even better again. 90%-95% ish.
Prawn Dumpling. The skin here isn't very transparent, but the taste and texture of most prawn and skin is usually excellent, although a bit bland. Around 75-90%.
Steamed Vegetable Sprouts Dumplings - barely seasoned, a bit bland at first but in fact, very fresh tasting, with a great textured, transparent skin. Could have done with more flavour though. 70-75%.
Light Deep Fried 'Fun Gor' like Dumpling (can't remember the name). This isn't the normal version, so it doesn't come with any chives soup. Very tasty indeed and must admit the texture of the skin is quite different from anything else I've had, almost like a Samosa skin yet quite appealing. Different from the Fook Lam Moon version, which is awesome and perfect as well. 90-95%.

Other dishes:
Fried Chicken - This is probably my favourite dish in Lei Gardens. Consistently moist, tender and flavoursome inside, with a perfectly crispy exterior skin. The worst one I've had was still better than the best ones I've had in other HK or overseas Cantonese restaurants. 80%-100%.
Mixed stir fried Vegetables - Consisting of Thailand asparagus, lily bulbs (?), some mushrooms, capsicums and ginkos. Topped with a crispy flour based nest. The execution is pretty but its rather bland, perhaps deliberately? The Thai asparagus had virtually no asparagus taste (despite it being in season). However, the wok fire 'wok chi' was well balanced - not too much and not too little. Personally, 60-70%. Could be better.
Oyster with Port sauce. Served in a lettuce wrap not unlike Sang Choy Bao, the American oysters are big and fatty. The batter was a bit oily but still acceptable and the port sauce reduction was more like a sweet and sour sauce. It has room for improvement. 75%.
Strawberry pork ribs. The version at Wanchai seemed slightly better for me, less acidic. Better than the Pang's jammy version in Happy Valley, although still not outstanding. 70-85%.
'Wa Wa Choy' vegetables in Fermented beans. Very nicely done, vegies are cooked just right without being over-fried and chewy like at Ding Tai Fung. Beans with a miso like taste made a wonderful compliment to the vegies taste. Very loved by a Japanese dining companion. 95%.
Steamed Fishes. Quality can vary a bit depending on the type of dish but generally it is quite good, albeit on the softer side in terms of sauce and seasoning. Probably deliberately trying to be elegant? Around 70-90% depending on luck.
Had many other dishes as well, but cannot remember off hand.


Desserts:
No comments. Haven't had it in recent visits due to being overfilled before the end of the meal! From memory, not overly impressive but usually light and healthy in taste.


Generally speaking - the reason why I like this 'chain' of restaurants is because it is rather consistent. I could dine there 100 times and it will still be reliably within my expected taste. One could argue that other Chinese or Cantonese restaurants might serve better certain food dishes, quality and creativity wise, but most of them can have off days or off dishes, unlike the case here. Expectations are nearly always satisfied albeit without surpassing them, plus, the prices here aren't as high as most of the other Michelin 1 Star restaurants. Not bad for a Chain Restaurant!

A high 4. But still not near a 5.

今次係第一次到這間分店飲茶.不過我己經決定以後都唔會再去..

食物水準一般, 有d特色小食原來呢間分店係冇嘅. 冇都唔要但佢哋還要特登揾藉口才可悲. (一時話本店冇做呢款食品嘅promtion, 一陣又話間間分店的款色都不同喎).
.
不過最要命嘅係等食嘅時間長, 當日我只係點咗五款點心但等了差不多一個鐘才可以食完.
.

食物 時間 味道
素鵝 - 等了 25 分鍾 太濃
千層糕 - 等了27 分鐘 o.k.
煎蘿蔔榚 - 等了30 分鍾 o.k.
燒賣 - 等了45 分鐘 o.k.
蛋撻仔 - 等了45 分鐘 o.k.
.
最後的燒賣和蛋撻仔,是因為我叫佢哋取消兼埋單,跟住有位女侍應生就立刻攞咗本來屬於第二枱的比我哋食.....所以我想他們又要等多４５分鐘喇......
.

5-3-20098:30p.m.因為要到IFC欣賞音樂會，7:00到了附近，便到利苑吃飯，有點失望，是因為食物水準一般及服務有改善空間。

食物方面，好味的有
1).叉燒拚燒腩仔~叉燒香、帶小小"焦"、味道甜咸適中。燒腩皮脆、肥不油膩、瘦不"嘥"口。(不過價錢較貴$138-)。
2).西米焗布甸~香、熱、滑、不太甜，只是栗子蓉不是本人所喜，若是用蓮蓉(不是白蓮蓉)會更"正"。

普通的有
1). 炒牛柳絲~牛柳有極香牛肉味，但配菜太多，(牛柳絲佔一成半左右，)喧賓奪主。
2).川貝海底椰煲海星~用料好，包括烏雞，但亦因用其他料太多，似雞肉湯/豬肉湯，海星味不足。
3).脆麻花(送的)~味道不錯，但因較厚，有些油膩感，一件起兩件止。

差的有
1). 草莓咕嚕肉~酸味大部份來自醋，而不是利用草莓，但用醋較多，未能與草莓味配合，加上茨汁太多，滿碟水汪汪的紅色水，就是肉塊極鮮味，亦會把肉的味道弄差。

當日工作人員不少，但似新人多，很多都要由較高級的職員指導，不夠專業，比不上在官塘的另一間分店。

記十二月上旬晚餐

某日與朋友談起燒腩仔，他堅持雜誌報導北區某名店的腩仔是本地最好的，哦是嗎？隔天訂了檯同老弟去IFC利苑試試她的招牌名物三層燒腩仔，順道影幾張相備用。

早三天訂位，接線生留了三人檯，七時許場已爆滿，坐近對著交易廣場的位置，商務格的酒家裝潢，幾支招牌橫紋吊燈點綴，雖迫夾但感覺還可以，樓底矮幾應聲。

流水式作業，店員帶著應有的工作態度，尤其是經理會解釋是日時令海鮮款式及價目，服比起另一邊美心粵菜高一線。心目中只想吃三味，分別是杏汁白肺湯、燒腩仔及炒雜蔬，二人試試手勢該差不多了。

燒腩仔作喝完湯才上來，坐近出菜位置，腩仔影完相還皮酥呈光澤，小磚粒般的金黃三層腩，很高級，皮夠酥香薄薄的脂肪不多不少，剛好與瘦肉組合出肉香與油甘的味道，加上酥化的麻皮，是夜出品比起咫尺之隔的三星名店厚切精緻美味。

杏汁白肺湯上來，經理細心地起渣分湯，湯底帶著薄薄肉鮮，杏香點道即止，對於喝慣港大及陸羽的朋友會嫌單薄，但招呼外賓是收貨有餘了，白肺煎過去腥，入口稔糯美味，但杏香不足要蘸豉油吊味，還是個句，都是陸羽好，又留下半鍋作手信。

炒雜蔬是估不到的精緻，綠色麵條炸成蜂巢狀，雜蔬青翠，銀杏軟糯微甘、露筍切得工整清爽，百合吃得出應有的纖薄柔韌性，雜菌的香帶起味道，是出色又認真的雜素匯。

試埋這裡的宮廷醬燒骨，與蓮香做法同出一轍，腩肉炆得很腍，但脂肪很重，很油膩，酸汁的甜度不足，兩者味道各自成文，明顯是肉還肉、汁還汁處理，老弟大呻搵笨，的確肉散又油膩，不討好，只有伴碟的炸饅頭做得好，建議不要蘸汁吃。

要了炸麻花作甜品，炸得清脆利落，不錯的，但比起西苑酥化帶桂甜的出品一比，似乎那邊做得比較好。

價錢合理，環境、服務亦不錯，當翠玉軒都可以取下一星時，這裡拿下一星心理上是覺得很合理，始終食物質素最緊要，環境反而是其次，不日試埋尖沙咀的另一星店。

Tonight I met up wth a couple of friends for a long-overdue dinner. One of the friends is leaving for the holidays, and we decided that we would go to Lei Garden (利苑) for her last Chinese meal of the year. I have never been to this particular restaurant at IFC, and in fact I haven't been to a Lei Garden in quite a few years. Now that the place has been given a Michelin star, it's time for me to take another look.

We started with the simple soup of the day (例湯), which was sweet with a slightly bitter after taste - perhaps from some American ginseng (花旗蔘). A good way to start any Cantonese meal.

We were then served a plate of crispy roast pork (脆皮燒肉), which the waitress said was an "appetizer" portion. She wasn't kidding. The plate was tiny and only had about 9 or so small cubes of the pork. The layer of crispy skin was pretty thin, and the way the meat was cut made this dish seem delicate and refined. Initially I complained that the pork was too lean - I like these fatty - but soon found the layers of fat on other pieces. This was pretty good, but I prefer my roast pork chunky, fatty and with a thick layer of crunchy skin...

There was the usual serving of blanched pea shoots (清湯豆苗), and this was pretty delicious given that the veggy is in season.

The pièce de résistance arrives - a half serving of roast Peking duck (北京烤鴨). We asked the waiter to make thin slices of the crispy skin. The pancakes and condiments are laid out on the table, and we started to make our own pockets. What surprised me were the pancakes, as they were the thinnest I have ever seen for Peking duck. Another sign of how refined the restaurant is trying to be. But after giving it some thought, I realized that these were too thin for handling. I was too afraid that these would tear, and had to handle them very carefully while eating.

The second part of the dish was stir-fried diced duck wrapped in lettuce (炒鴨菘), which was pretty yummy. In addition to using the lettuce, I used up the leftover pancakes, being very careful not to tear the paper-thin skin.

For dessert we shared an order of deep-fried glutinous rice ball with seasame (芝麻擂臺) and deep-fried egg cuillers (蛋散). The cuillers were very nice, but still can't beat the ones from Kimberly Restaurant.

So does the restaurant deserve its coveted Michelin star? While we weren't able to sample many dishes, the ones were did have were certainly delicious. And I can see that the delicate and refined touches - like the roast pork and the pancakes for the duck - would make an impression on the Michelin reviewers. But is it worthy? Perhaps, but I'll need to sample a few more dishes to be sure.

original blogpost with notes on wine: http://chi-he-wan-le.blogspot.com/2008/12/last-chinese-supper.html

往日如想在中環利苑用膳，需要很早之前預訂才有位，想不到昨晚竟可以早一小時便訂到枱，莫非香港的經濟真是那麽不濟？或是另有原因？

講番D食物，我們一行五人叫了一個小食、五個小菜及一個煲仔飯，份量都OK，但質素就有點失望！

素鵝 --- 外皮夠香脆… 温度還可以，但如熱一些會更好！
袖皮 --- 袖皮夠啉… 味道OK！
德州牛柳 --- 牛柳煎得剛剛好，軟硬適中，有牛肉味… 但略嫌油膩了少許！
越式炒辣鱔 --- 雖香口，但唔好食
海味雜菜煲 --- 標準菜色，味道不錯，魚湯也好味！
雙東炆海星斑翅 --- 失望之作！縱使魚肉本身是新鮮的，但口感欠奉，肉質不夠結實… 難度星斑不適合用來炆？！
臘味排骨煲仔飯 --- 味道不錯… 因制作需時，記得早一點order！

因為有同事榮休，大老細整咗餐貴氣餞行晏晝飯，點貴氣？雖然未至於鮑參翅肚樣樣有齊，但睇睇個菜單，真係唔嘢少，D大老細食開好嘢梗係唔當咩一回事，便飯一餐，但係對我哋哩D基層打工族哩講，依餐晏仔就認真超豪喇！講環境先，訂咗房，自成一國，唔使怕被人嘈同人逼，清清靜靜好傾偈，更加正嘅係有專人服侍，道道菜都分好晒先逐位上，食得自在慢慢嘆！

講番食，就要逐道菜講：
三層肉、蜜汁叉燒 - 先嚟兩個江南小碟，兩個都算係利苑招牌嘢，尤其前者，食過之後，都真係有料到！三層肉嘅芝麻皮，好鬆脆，下層腩肉肥瘦適中，醃得齣香啱啱好，唯一要鬧嘅係佢哋個供應問題囉，因為我哋點菜時要咗兩客三層肉，佢都話無問題，但到上菜我哋問番佢點解得一碟，佢話賣晒得番一碟，所以我哋成圍枱每人食得1、2粒仔三層肉，因每客得個12粒仔；至於個蜜汁叉燒又係好嘢，蜜汁滲透晒每「舊」叉燒，啖啖甘腴，肉質結實唔嚡口，又唔乾身！

天麻燉龍躉骨 – 食完D燒獵嘢，嚟個燉湯潤一潤先，依個燉湯要預定，成$800（10人份），梗要嗒真D啦，不過，小弟未食過天麻，唔知佢係咩味，所以飲完個燉湯信佢好補之外，就真係唔多見地！

紅燒花膠雞絲翅 – 話咗餐飯係貴氣，梗要點個翅試試嘅，$188一位，佢未係最貴，問過吓最貴係紅燒花膠大鮑翅，成$498一位。但老實講句，食落同去飲宴時食嘅又唔太大分別，翅針唔大唔多，花膠就OK，一條條都唔少，反而最令小弟留意係D雞絲，切得好幼細，欣賞個廚嘅刀功！

XO醬炒象拔蚌 – 用XO醬炒象拔蚌，仲加埋D蜜糖豆，象拔蚌幾爽口，加上XO醬爆炒嘅惹味，此外，都無乜特別。

蠔皇扣海參柚皮 – 依個係我覺得最好嘅一道佳餚，因為大大條海參浸發透大，本身無味嘅海參，用蠔皇汁扣完入晒味，真係好正；而件柚皮成隻手掌咁大，雖然唔算貴價嘢，但絕對食出心機，入口朕朕柚味，好就好在無咗朕果皮嘅澀味，絕對唔係話雞有雞味，柚皮有柚味咁簡單，相信花咗功夫去浸發柚皮，而且食落無渣！

沙溪燒米鴨 – 除咗都係皮脆肉嫩，真係唔覺有咩特別，仲要預訂添，所以，唔太識哩個菜好在係邊！

原湯蒜子莧菜 – 清清地一道上湯浸莧菜，OK嘅！

香檳汁海鮮焗飯 – 有期望就好易變成失望，又有香檳，又有海鮮，但真係唔覺得有咩好食，感覺比較普通咗D，分好一碗碗上枱，我嗰碗唔多見有海鮮，話香檳汁亦唔覺有咩酒香，個樣同普通炒飯差唔多。如果遮住對眼玩試食，一定估唔到佢係香檳汁海鮮焗飯哩！

生磨蛋白杏仁茶、香芒西米凍 – 最後到甜品上場，兩樣都出色，杏仁茶嘅杏仁味好濃，但感覺上水咗D；香芒西米凍做得幾精緻，芒果同西米一向都好合拍，可惜一人得一「舊」！

成餐飯除番開，每人要成$730，食晏咋喎，真係當到我成個月嘅午飯錢呀！下次有得揀，折現都好喎。

是次我帶了我的英國客人去食飯的，他說食品質素 ok 呀 !!
特別是燒腩仔 !! 他說真的很好吃 !!
下次再來的時候，一定要再到此一食 !!

但是他問我為什麼這裡的招待小姐，都好像黑面神一樣 ?
態度又不好 !!
他問我為什麼她們都可以繼續在這裡工作，
老闆容許的嗎 ??
他希望此食店聘請人的時候，都注意下這一點 !!
因為服務態度很重要的 !!

下個月他說會再來一吃 !!
希望她們的態度會好一點 !!
那吃的時候，也會開心一點 !!

First time having dinner here at this location.

Food was great, sizes of the dishes not overwhelming but just right, raw material used seemed fresh and of a quality expected of similar grade restaurant. Some may find the quantity slightly small but ok for me. We stayed away from the standard lavish Cantonese menu and stick with more down to earthy orders. In other words, no abalone, no full sized steam fish, no shark's fin...etc.

Our dinner consisted of "old fire" soup of the day (fish, lean pork and chicken feet), Chinese appetizers with the siu nam jai, cripsy skinned chicken, once again, cripsy skinned, tender chicken meat. Very nice! a pot of their "Baan nam/chi" um..don't know how to write it but its the dish with the deep fried back fin, tail of a garupa in a sauce, some vegetables with little mushrooms, rice soup, a cashew nut crisp dessert and a sweet and sticky flour twist.

Worthy of mentioning was their 'soup rice", the stock had just the right taste making the bowl of rice soup eager to the pallete. We had ordered a "siu nam jai 燒腩仔" which came in tiny cubes of crispy skinned, tender pork with just the right mix of fats and lean meat. Sumptuous!

The cashew nut dessert that I can translate here was very well done. But of course, it was made with butter instead of lard so it tasted more French than Chinese.

Now, the sad part! Despite the good food which is matched with a solid hit to the wallet which is, afterall, a fair deal in my book, this restaurant is hit with the same problem as the rest of Hong Kong - lack of talents in servicing. Yes, the more senior waitress/supervisors were polite and alert, the rest of the junior staff are plainly inadequate. Once again, we were fighting the waiter for our plates of unfinished food, waiter arms flying over your shoulders with no warning, sudden delivery of dishes as if their entire purpose at the restaurant is to startle you just as you are about to chomp down of the delicious piece of meat! Compounding this barrage of service attacks is the close proximity of the tables, wow! Mongkok Cha Chan Ting with a very dear price tag!

Please, the owner of this restaurant really do need consider what their market position is. Having top chef talents will not be sufficient to offset the lack of ambiance in the restaurant and I say this with a conviction - GET RID of a few tables so your affluent patrons don't execute each other with elbow chops.

Our family had dinner at Lei Garden in IFC2 to celebrate my mom's birthday last week. When we got there, I was surprised how small the reserved table was arranged for the six of us. The layout of the table was bad and the waitress couldn't get to the other side of the table so she was getting access to serving the table between us and all over our heads throughout dinner. It was highly and extremely annoying!! By 10:30pm the waitress came to me and ask me to pay the bill even though we had not finished dinner. Then she kept coming back to tell me the restaurant was closing and urged us to leave.

To be fair, the quality of the food was good (especially the peking duck and roast pork belly). But if you want a quiet, peaceful and relaxing venue for celebratory occasions, don't go to the Lei Garden in Central unless you are prepared to start the meal at 5pm. The staff should also be trained better to serve at a restaurant that presents itself as a quality one which charges premium prices.