The broad, straightforward name of Lee's Asian Restaurant heralds a menu that visits just about every corner of its namesake continent. Prawns are cooked in an Indonesian-style marinade, eggrolls and sea scallops get Vietnamese treatment, udon noodles hail from Japan, and other meat and veggie entrees are dosed with the fire of classic Thai or Szechuan cuisine. The wide reach seems to be astoundingly successful. Among other satiated reviewers, the Seattle Times praised the "sophisticated and worldly" menu, whose text can be unscrambled into a helpful travel guide; they just about promise that Lee's will leave guests "smiling and munching all the way to the bottom of the enormous platters."
Beyond the unassuming awning, red paper lanterns and teacup lights cast a honeyed glow on a large wood bar backed by wine racks. Warm sake offers an appropriately Asian alternative.