Inspired by Taiwanese culinary culture, LILY LEE Restaurant, which opened the doors first in August 2020 on Erottajankatu Street in Helsinki, features a unique combination of Hakka cooking and sophisticated Japanese flavors, Hong Kong street food and classic Cantonese techniques.
LILY LEE is the first collaboration between a strong and passionate restaurant industry team: Tomi Björck, Serko Rantanen, Ronny Malmberg, Mika Ranin and Minka Björck.
The key elements of LILY LEE cuisine are the rich variety of basic tastes — salty, sweet, bittersweet and spicy. These tastes combine the treasures of the sea, forests and earth to form unique dishes that the restaurant team creates using old recipes, traditional methods and only the finest ingredients.
In the Photo: Ronny Malmberg, Serko Rantanen, Mika Ranin
The LILY LEE team’s commitment and approach to excellence, innovation, research and learning is captivating.
“The idea of opening Lily Lee came to each of us after a trip to Asia that inspired us a lot, — says Ronny Malmberg, who is also a restaurant sommelier, has been worked for many years in the hospitality industry and in BW-Restaurants, an award-winning head waiter. — The rich culture of all Asian countries is combined here, but Hong Kong dominates the most. Also, to create mysticism and mystery, we made the interior in dark colors, diluting it with red light”.
The restaurant has a main dining area and a bar area where you can enjoy signature cocktails before dinner or just relax with friends.
SHANGRI-LA – Fresh & Tingly — Casa Elemental Ron Anejo Rum, Cointreau, Mandarin, Schezuan Pepper Cookie
KIMONO – Floral & Citrusy — Bombay Sapphire Gin, Shochu, Rice Syrup, Butterfly Pea Flower, Lemon
The LILY LEE menu consists of favorite classic dishes, light snacks, salads, grilled meat & fish, hot wok, fresh seafood and mouth-watering desserts. The menu also has large dishes served in a family dinner style.
The table setting is also designed in an authentic style and is distributed in the middle of the table.
“When we opened the restaurant, there was nothing like it in Finland, so our task was to show how interesting and diverse Asian cuisine is, — says Chef Serko Rantanen, who has been working with Tomi Björck for more than a decade, a great seafood cook at the highest quality. — The menu has a little bit of everything from China, Japan, Taiwan. The menu is updated three times a year, but mostly some additives change, while the dishes themselves remain classics. There are also bestsellers that has remained from the beginning, such as our Peking duck”.
In addition to the main menu, LILY LEE offers a several tasting menus that give you the opportunity to get acquainted with the brightest flavors and nuances of Asian cuisine.
One of the most popular and extended version is BIANYIFANG1416 LILY’S DUCK TASTING MENU.
With this tasting menu, you can also have a wine accompaniment specially designed by Ronny Malmberg, or any drink of your choice — wine, beer (there are non-alcoholic wine and non-alcoholic beer), as well as traditional sake, which is presented in more than 20 names.
Set of SNACKS & SMALL BITES:
- RAZOR CLAMS & X.O PRAWNS. CHIU CHOW DRESSING — razor clam and X.0 flavored shrimps, wasabi dressing, black bean, tobiko roe
- DASHI CRACKER, SEA URCHIN, PRAWNS & KINGFISH — prawns, king mackerel, sea urchin roe, crispy dashi cracker, garlic and radish
- GRILLED BEEF SKEWER YUNNAN STYLE & SHISO — grilled beef skewer, hot ‘n’ sour dressing, lime
Alcohol pair: Masumi Suzumisake Suwa 1662 sake
Trio of the following DIM SUMS:
- WASABI LOBSTER & SCALLOP DIAMOND — steamed lobster and scallop dumpling
- XIAO LONG BAO ROVAL-PORK SOUP DUMPLING — steamed pork dumpling, truffle and pork broth
- FOIE GRAS CREME, FRIED BUN & SHAO XING — foie gras with kampot pepper, roasted bread, Shaoxing
“The flavors build very well in the set, one doesn’t overpower the other and they are very well distributed”, — says Chef Mika Ranin, who has extensive experience in various cuisines around the world and is a passionate fan of Asian cuisine.
Before the main dishes, Mika recommends trying a new fish dish, which has gained special attention among visitors:
MANXI STYLE STEAMED COD, RED KOSHO & MUSTARD GREENS — steamed cod, light soy dressing, chili and mustard greens relish, gai lan, sugar snaps tossed in chili oil
“Once a guest asked if you have cod and if it is used in Asian cuisine, — continues Mika. — Of course, white cod meat is very popular in Chinese restaurants, it is very tender and you can make great dishes from it”.
For the intermission between plates, you can continue discovering LILY LEE’s cocktail card.
SAKURA AVIATION – Sour & Herbal — Beefeater Gin, Maraschino Cherry, Sencha Sakura Tea, Lemon
KIWI GENIE ** – Sweet & Sour — Absolut Vodka, Yuzu Sake, Elderflower, Kiwi, Green Apple, Jasmin
First MAIN is presented in seafood version:
- KING PRAWNS, NDUJA XO SAUCE & TYPHOON SHELTER — wok tossed king prawns, Lily’s X.O sauce, spicy nduja sausage. Served with RADISH & CABBAGE PICKLES.
The next serving can be called the apotheosis of the entire meal & menu — a dish that you look forward to. When Tomi Björck was visiting one of the restaurants in Hong Kong, where he tried original Peking duck, he was so delighted with its taste that decided to find out where such ducks come from. Tomi found the suppliers, and now this “Magic Duck” comes straight from Ireland to the restaurant.
- LILY LEE’S HOUSE ROASTED DUCK — Lily’s version of traditional roasted duck dish served with steamed pancakes, cucumber, sliced leek, hoisin & plum sauce
“This is a very popular dish, but every restaurant has its own recipe and its own cooking tricks, — says Serko. — We have added our zest and serve duck with black caviar. Judging by the feedback from our guests, they loved such unusual combination”.
- IMPERIAL ROYAL BAERII CAVIAR from Germany.
Takasago Sake is a great addition to duck.
The sweet part of the tasting menu is provided by two refreshing & delicious desserts, and Yuzu Sake as a wine pair, in some way reminiscent of Italian limoncello, is especially fitting.
- JIMMY’S CHOICE COLADA — passion fruit curd, pineapple, pandan granita, red kampot pepper sauce, coconut sorbet
- WANCHAI 5-SPICE DOUGHNUTS — doghnuts seasoned with Chinese five spice, vanilla créme, fresh mango and pineapple, hazelnut ice cream
Alcohol pair: Tsuruume Yuzu Sake
Menu — 99€/ person
Beverage pairing — 60€/ person
LILY LEE team: “Each of us has our own responsibilities in the restaurant, but we are all passionate about our common cause. We, both individually and together, experienced and worried while creating our first project, but it brought us together and gave us confidence in the implementation of plans and continuation of the set goals”.
LILY LEE
Opening hours: TUE–THU 17.00–00.00, FRI-SAT 16.30-00.00
Address: Erottajankatu 4, Helsinki Finland
Contacts: +358 20 1555 900; info@lilylee.fi
Instagram: @lilyleerestaurant
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
