Mr. Lei

It was a dish cooked with no sincerity and no skills at all. They basically whip up the sauce and pour it over the rice noodles. They were hard, clumpy, tasteless and most of all under cooked. They were very understaffed and foods took pretty long to arrive. Will highly not recommend this place or especially this dish - beef hor fun.

Mr Lei - Literally a hidden find With the construction and revamp of Mascot’s train station we have been introduce to the walls of Mascot. Although certain parts are unpleasant with the constructions, it’s always good to find your way through to Mr Lei restaurant for your local Cantonese BBQ/Roast meats and cuisine! Highlight: The Signature Black Cha Siu! I will go into detail a bit later but this is a must have! That being said, it is also one of the better Cantonese restaurants within the neighbourhood (Eastern Suburb surrounding area) and it has a clean and up to date aesthetics that not many have. Review: BBQ Combination Four - $49.90 Recommend. A selection of Crispy Pork, Soya Chicken, Roast Duck and their Signature Black Char Siew. Each was done pretty well and the condiments including their plum sauce is bloody addictive! However as mentioned hands down the Black Char Siew had stole the scene and won its way to my belly. It’s different than your regular Char Siew as it uses a Pork Belly piece rather than the shoulder, so you get those layers of meat then fat then meat and then that juicy sweet and soy flavoured skin *Chefs kiss* I feel like I am definitely hyping this up but it just is a different experience, which I go back after again and again! Stewed Beef Brisket with Chu Hou Sauce - $28.90 Recommend. For those Beef Brisket lovers this is a go to, and even if not a whole dish but with Dry or Soup Noodles you with enjoy it. You can taste the quality of the brisket as it’s not over cooked and just right. The Chu Hou sauce (spiced soy bean paste) is not overwhelming that it mask the beef rather blend quite well together. There is also some radish.. which I completely forgot about.. ^-^; Supreme Broth Braised Tofu with Mixed Mushroom - $25.90 Recommend.. on a good day. I really do enjoy this dish however it can be a hit or a miss when it comes to sauce. Some days it’s well balanced and other days it can be a bit watery so I believe the day I went was a miss. The dish is made with a soy based broth that covers the lightly fried tofu and the medley of mushrooms (King Oyster and Shitaki), it’s amazing when done right! — Will return! - TESTEDbypanda

I am in love with their congee. It is well flavored yet not overly seasoned and the rice is soft and creamy. It is such a hearty meal. For the rice set, the chicken is quite salty but the pickles kinda balances it out. The Hong Kong crème brûlée is amazing. It doesn’t really taste similar to the classic Hong Kong Milk Pudding, but I really like their version!

Awfully slow with preparing the food. I ordered on Easi at 5.41PM and order was confirmed at 5.42PM. The restaurant opens at 5.30 and my order is not ready for pick up until 7.14PM. How is that possible for an order of only 3 sets meal. The food tastes okay, not bad at all but the taste does not match the price $22.8 per set and certainly does not match the quantity. The quantity at home via delivery with takeaway box does not look like the menu photos at all.

We have a bizarre relationship with China. Racism covers like a cheap suit in a downpour. And Chinese restaurants have had to Panda (yes, I did that) to our narrow view of Chinese food. But we are all grown up. And so is mascot. Once a wasteland of derelict "buildings", weeping in the shadows of the airport; now a clustermuck of derelict high rise "buildings", whispering for redemption. The food here takes tradition and western sensitivities to a harmony worthy of a choir you'd actually enjoy listening to. The ambience is a curious melange of maccas and r.s.l., however, it doesn't get in the way of the party. The lobster may have travelled further than most Australians this year, but it's well prepared and noodled appropriately. The tofu won't kill you with complexity, but it's hot, slurry slickness slides as you'd wish. The star are the rice noodles steamed with chook and ginger in lotus leaves. It's the best thing to come out of a lotus leaf since it's flower. And far from the Ozzie Chinese RSL, this place holds us gently by the hand, towards the real China.

Mr Lei was really helpful in helping us choose the dishes. The lobster with ginger and shallot and the 2 way fish was amazing. All the takeaway dishes were packed nicely and by the time we collected our food they were still nice and warm. Already thinking of getting more from them in the near future!