Lee Kitchen - Web site:

We decided to try the vegetable dim sum after hearing mixed feedback about the beef and chicken dishes. The vegetable dim sum was well-prepared and packed with flavor. Unfortunately, the Pad Thai fell short and didn't live up to our expectations. Our server, Dimi, was fantastic and took great care of us throughout our meal. I definitely recommend stopping by for a quick bite before you head to your gate for your flight.

We ordered the sampling platter, which featured ebi shumai and vegetable dumplings that were quite delicious. The drinks we enjoyed, a Caesar and a Moscow Mule, were also quite good. Our waiter was friendly and attentive. However, we were disappointed to find that the beef and chicken dumplings were severely undercooked; the beef was completely pink, and the chicken was mostly pink as well. When we pointed this out to our waiter, he said it was unusual and that they routinely test the dumplings for temperature. After doing some additional research, we found that another reviewer had a very similar experience. We simply want to warn fellow travelers, as experiencing food poisoning right before a trip would be unfortunate!

I truly don't understand how you can serve undercooked shu mai and a "chicken udon" that was honestly more bland than Campbell's chicken noodle soup, all while charging $40 for the meal. I won't be coming back; it was a total waste of time.

This restaurant is a great option for airport dining. The dishes were delicious, and the mango had a fantastic flavor. However, I believe there should have been more tofu in the meal. The chicken could have benefited from a bit more spice. The portion sizes were generous and ideal for sharing. I also think the spring rolls could be a bit crispier. Overall, I would give it a 7 out of 10.

We were seated quickly, and the service was excellent. However, I ordered my steak medium, but it came out well done. Unfortunately, the burger was also unseasoned. The staff was fantastic, but the food could have been much better.