I've been going to Hop Lee Kitchen for 23 years and it still tastes the same as I recall when I was a child. Through the years, I've learned to order in Cantonese =, so this usually tells the waiter that although I appear to be an American, I expect the authentic Cantonese style serving. My 23 year favorites are: pached Sea Bass with ginger and scallion (Phonetically it is pronounced: "Back soy Yue"), myall time favorite is Stir Fried Lobster in Black bean Sauce ("Chow Luong Ha"), and as a favorite vegetable, I usually order the somewhat pricy, but well-worth-it Stir-Fried Snowpea pod leaves ("Dao Myoe") with garlic and oil. Dao Myoe are seasonal, so you need to ask if they have them (they're off the menu I think). For a starch I'll order a Roast Duck Lo Mein. - Enjoy!
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.