Restoran Citrus Lee — Restaurant in Surabaya

Restoran Citrus Lee is a fine-dining restaurant based in Surabaya. First impression on the outside was that it was dark and the entrance was a bit closed compared to other restaurants where they ususlly welcome customers. Inside had the old-school fine dining ambiance, which was quite refreshing (at least for me). Food was French influenced Asian fusion and the chef-owner seemed to be always around managing the kitchen and the floor himself. We saw a lot of experiments with the food and the plating was beautiful. But I would have to argue against the positive public view because I don't think the dishes were overly exceptional nor unique (at least from my standard). Lots of experiments and beautiful presentation, however, Citrus Lee lacks the sharp punch expected when paying more than IDR500k (c....

Still the most legit gourmet experience in Surabaya. Citrus Lee strikes a fine balance of French techniques and an Asian flair for combining unexpected textures to heighten our perception of flavours. I have been back quite regularly, although not quite as often as I would like, mainly for my favourites which include the grilled mushroom with blood orange salad. The ambience could use some freshening up however, or even perhaps a major overhaul of the interior to match the calibre of chef Henry's finely-honed skills for presentation. Still, the food is the main reason this place has survived the infant gourmet dining scene in Surabaya, which is extremely fickle and...

Totally impressed! First time visiting this restaurant. Thank you for the dining experience, there were few unique ones we've had during our dinner there. The seaweed sauce is amazing, the way the flavor blends with other ingredients really surprised us. The seabass is the best that we've tasted so far, awesome taste and great quality. The Yonezuka Wagyu is the bomb as well, it melts our heart away, definitely worth to order twice the portion. Will definitely come back for more, we hope the desserts can be improved. And last, all the staff was also hardworking even before you come in to the restaurant (security...