The name Lei Garden stuck in my head when I looked through the Michelin starred restaurants in Guangzhou. Then while I was looking for a place for lunch in the Tianhe district, it clicked in my head. Since this wasn’t the branch which was awarded a Michelin star, we could hope to get a walk-in table. I didn’t know then that this was the first branch of this Hong Kong chain which opened in Mainland China, as long back as 1995. In order to maximize the chance of getting a table, we walked in for lunch quite late, and found a table with ease.
As part of my preparation for eating in Guangzhou I’d made a list of the different kinds of dim sum, written in the Chinese script, and I’d practiced saying these words over and over again. As always, life is simpler than you think it will be. This was a business district after all, so our friendly waiter, Albert, spoke impeccable English. We’d already had several meals in Guangzhou without ordering any dim sum.
With help from Albert we chose three different kinds of dim sum with different fillings. The featured photo shows my favourite, a rice wrapping around shrimp, then there was the lovely steamed pork which you see in the photo above, and the chicken dumplings next to it. When I looked for tofu, Albert suggested the fried tofu balls with a shrimp sauce which you see in one of the photos above. Finally we rounded it all off with the sweet nutty pastry which you can admire in the photos just below.
The signature of the Guangdong kitchen is in the freshness of the ingredients, and the quick cooking which serves to release the flavour. Lei Garden carries this philosophy further, with an emphasis on organic growth. Although it is a chain, five of the restaurants have earned Michelin stars. The food was wonderful. I hadn’t had great expectations of the tofu, but it was surprisingly good. The Family remembers it as her favourite. Mine was the shrimp dumpling which you see in the featured photos. Over the next few days we regretted not being able to go back for a repeat of the experience. The food was clearly more modern and lighter than everything I’d eaten since reaching Guangzhou, while being definitely of the style I was beginning to recognize as belonging to Guangdong. Fortunately, there are branches in Shanghai, Beijing, Hong Kong and Singapore, so we should be able to taste this great food if we take a short eastward detour.