Gina Lee's Bistro is not going to change my mind about "fusion" restaurants. That is, the entrées generally ends up not being a good representative of any of the fused cultures. Why not just call it American food, which almost by definitions is fusion?
This is not to say that Gina Lee's is not a good restaurant. The "fusion" at Gina Lee's is heavy on the Korean flavors. Gina Lee's fusion gives the Korean influences a depth of subtle flavors that is generally masked by the spiciness in traditional Korean food, offering the palate a better chance of getting acquainted with the ingredients that tend to be more shy and textures that flourishes in a more light cooking style. As for the Chinese fusion dishes, Hoi Sin sauce is actually not used all that often in Chinese cooking, however, it seems like every fusion restaurant has this on their menu, Gina Lee's is no exception. In an attempt to clearly communicate to our palate that the dish is of Chinese influence, Gina Lee's lights up their ginger and Hoi Sin flavors in neon when just a night light would've been sufficient.
So why do I like Gina Lee's? Well, to start the ambiance is casual yet elegant. At a step through the front door, the aura is relaxed and encourages the mind to shed the day's anxiety in readiness to enjoy a meal. Folks seem to rave about the owners, we were courteously greeted by them but our server was the standout, she was top notch. Personable, knowledgeable about the menu, offered fantastic suggestions and accommodating. Then there is the seafood. As I hinted at the beginning of this review, Gina Lee's should abandon their "fusion" label because what they served is just great seafood. While I may not agree with the role of the spices, it is rare to find a restaurant that has the ability to cook seafood with such exceptional finesse. Every piece, every bite was perfect from the grilled Sea Bass to the potpourri of ocean deliciousness that was in my Cioppino.
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