"Lee’s Kitchen opened in the former Miss Mike Noodle space in mid-2024, serving a similar (if not quite as extensive) menu of both Taiwanese and southern Chinese dishes. Fried chicken devotees can find textbook yan su ji (often Anglicized as “popcorn chicken”), but there are a number of other plates that are hard to find in Seattle outside of the CID, including an abundant selection of steamed rice noodle rolls, Nanning noodle soups, and pretty much every pig part you can think of. Speaking of abundant, so are the portions, though even humble-sounding dishes hit with nuance: For instance, the minced pork with rice is brightened with verdant Chinese broccoli and pickled mustard greens and the black pepper stir-fried beef noodle is aromatic with five-spice. Pro tip: Don’t miss the self-serve soup to the right of the condiments bar, it comes with every order." - Mark DeJoy, Eater Staff
