Interviewed by Cuiyin Zhang         Written by Pamela McElroy

The Scene

U-LEE restaurant, a family-operated establishment located in a residential neighborhood in San Francisco, has found success in its honest operation. The dine-in and take-out restaurant is always bustling with happy patrons despite there being another Chinese restaurant close by.

The warmly decorated restaurant is an unintimidating 600 square feet and provides a comfortable atmosphere, rather than a luxurious one. The brightly painted walls and ceiling, wooden furniture, and brown ceramic tiles make customers feel cozy, relaxed, and at home. Adding to this is the open kitchen, which builds a bridge of trust with the kitchen staff. Diners can tell immediately that they will be treated well here.

Many celebrities have even dined at U-Lee including Michael A. Goorjian, Kirk Douglas, and John Stevenson. But according to Mr. Lee, every customer who comes through the door is treated like a celebrity.

U-LEE Chinese Restaurant

• Location: 1468 Hyde St., San Francisco, CA


• Cuisine: Americanized Chinese Food (Cantonese & Mandarin Cuisine)


• Capacity: 32


• Offers: Take-out, Dine-in


• Signature Dish: General Tso’s Chicken, Lemon Chicken, Pot Stickers


• Year of establishment: 1989


• Phone: (415) 771-9774 / (415) 350-8717


• Owner: Kenneth Lee

The Food

U-LEE restaurant concentrates on serving homemade Cantonese, Mandarin, and Americanized Chinese food to the local residents. More than 100 items are available on the menu, so customers will always find something to suit their cravings. The main methods of preparation are stir-frying and frying and the flavors are kept moderate—never too spicy or sweet. There are also boiled dishes offered for customers looking for a healthy meal. And if a customer is still left wanting, the kitchen is ready and willing to do what they can to meet that customer’s preferences.

“Generally, all of the items on our menu are very popular with customers. Therefore, each item on the menu delivers the essence of time-honored Chinese culinary art.” According to the owner, Kenneth Lee. With that in mind, the best selling dishes are the General Tso’s Chicken and Lemon Chicken, Pot Stickers and Chow Fun, Stir-Fried String Bean and Asparagus, and Cantonese style Rice Plates. Customers come from miles away for elastic and tender chicken and handmade wrappers with mixed fresh pork and vegetables.

According to Lee, the secret to making delicious, memorable meals is in the ingredients. Each ingredient needs to be fresh and of the highest quality. “I spend two hours picking the freshest ingredients from wholesale markets nearby,” says Lee, who always picks out the ingredients himself. Something Lee is especially proud is the restaurant’s chicken stock. The bones of high quality chickens are used to make the special soup base that lends to the flavor of many of the dishes. “Not every restaurant is willing to use such premier ingredients,” says Lee frankly.

For the health conscious customers, U-LEE offers a wide variety of options. But even so, every single dish on the menu is prepared with little salt, sugar, and oil.

The Service

The service at U-LEE is just as important to the staff as the food. “Amiable smiles and a polite manner are how we insist on greeting each person who comes to visit,” says Lee. “I am confident that this is one way to get customers to return again and again.”

And at the most basic level, U-LEE is always kept spotless. Regular cleanings are conducted by the staff members. The restaurant is small, so keeping it immaculate is not too difficult a task. There are no debris or blemishes, no noticeable stains or spots on any of the plates, silverware, or linens.

Most of the employees at U-LEE are family members, so Kenneth prefers to a use family-style management method. “From my point of view, closes relationships between staff members can enhance the trust and community within the establishment,” says Lee. Respectable relationships are also built between the staff members and the regular customers.

In addition to serving standard meals at the restaurant, U-LEE is also seasoned in catering. The restaurant is often hired to prepare food for weddings, birthday parties, and other celebratory gatherings. “We prepared food for a wedding of 300 guests. I was honored to be considered a reliable choice for the customer,” remembers Lee. U-LEE is just as competent as upscale restaurants in the city.

Facing the Obstacles

Over the years, rent for U-LEE has continued to increase. There was even a time when Mr. Lee considered shutting down the operation. However, when customers heard this unfortunate news, their devastated response gave Mr. Lee a mind to reconsider. “My customers were so upset to hear I might close U-LEE. I was so moved and I knew I would always have friends who trust and support me,” says Lee.

Overcoming the Odds

Kenneth first came to the United States in 1982 as a sixteen-year-old student. In his spare time, he worded as a busboy for an Italian restaurant in the area. He had a difficult time getting along with the other students because they looked down upon him and often ridiculed him. It was then that Mr. Lee decided to never be in an inferior position again. It made him stronger.

He worked harder and was awarded an opportunity to attend University. He initially got a government job after school, but soon left because he knew his heart was in the restaurant industry. He took over U-LEE in 1994. He put, whole-heartedly, all the skills he learned into his love for cooking. “I love this job, and I do it with my best,” explains Mr. Lee.

While he works up to ten hours each day, Mr. Lee still finds some time to spend with his children. His parents help look after them while he and his wife are busy with work. He makes every chance to communicate with them and they do the same. According to Mr. Lee, his family is his greatest motivation and that is why he invests so much time and energy into making his restaurant a success. 

In the future, Mr. Lee hopes to open another restaurant that allows him to prepare the delicacies he yearns to prepare, but his current small kitchen won’t allow.

Message from the Owner:

“I appreciate customers’ support over the years. Though U-LEE can not provide a fancy and magnificence dining ambiance, we are dedicated to preparing outstanding food and providing more gracious service in the future for each of my friends, my dear customers. Their consistently support strengthens my confidence to maintain higher achievement in this field.”

---- Owner, Kenneth Lee