I was invited to dinner at Dogwood Estates Independent Living where you performed. Thank you for sharing your music
with us all. I am a screenwriter who was delighted in hearing Joshua Bell perform "Red Violin" with the Dallas Symphony.
However, nothing takes the place of an interactive live performance of music as you gave us Friday night on May
Many Blessings good friend!
Larry Rathbun-Lee Film Productions email@example.com
"My community was so impressed with Mr. Lee's Performance! It was impeccable from the moment he walked in the
room! His violin playing was sheer genius and beauty. My residents actually said he was one of the very best
performers that we have ever had, and considering I book 30-35 performers a month, that is a gigantic compliment!
What a treasure! I can't imagine why Mr. Lee is not booked with a symphony but I'm thankful that I had the pleasure of
bringing him here."...........................
.August 03, 2009 -Bobi, Program Director for Prosperity Oaks in Palm Beach Gardens FL. (561) 383-3384
“God bless you caring for all of us. We will never forget you and your music.You make us young folks remember our
-Mr. & Mrs. Carl Arina, Residents of Nouveau Marc Retirement, La. (504) 469-7988
“Henry’s violin performance was nothing less than electrifying for our Community and Sunrise of Belmont. From deeply
meditative music to exhilarating dance and show tunes, it was spellbinding and uplifting, truly a musical feast for both
residents and staff! It felt like our dining room was transformed into Carnegie Hall for one magical evening.”
-Kathi Beerbohm, Director of Sunrise of Belmont, CA. (650) 508-0400
“Wow, our residents are still talking about Henry Lee and his extraordinary violin performance! It was ‘magical’ and full
of excitement. What a special talent he has! We really look forward to his next visit. Thank you, Henry, for sharing your
music with us.”
-April Frantz, Activity coordinator, St. Paul’s Manor, San Diego, CA. (619) 239-2097
"Dear Mr. Lee, words cannot express our gratitude for your concert at our Assisted Living Facility on September 14.
Your performance was mesmerizing and breatheaking. The residents are still talking about it. Please let us know when
you will be returning to St. Petersburg as you have an open invitation to perform at Baytree Lakeside."
-Sandy Burns, Activity Director, Baytree Lakeside Assisted Living- (727)545-06230
Genghis Khan ****
Mid-City, 4053 Tulane Avenue
Four Star Resturant
Owners of restaurants come to the business from many kinds of past lives. I can think of only one whose immediately
previous job was as first-chair violinist for a first-class symphony orchestra.
That man is Henry Lee, and that career shift was not the only unusual part of his story as a restaurateur. He opened
the first Korean restaurant New Orleans ever had. It was also the only one here for decades.
Recalling Genghis Khan creates a memory conflict between two equally distinctive and enjoyable aspects of the place.
Which was better: the food or the music? Both were first-class.
Genghis Khan cooked a wide range of Korean specialties. But its best-remembered dish was a whole fried drumfish,
brought to the table with the head, tail, fins and everything else in place. That such a thing could become a house
specialty in the 1970's when diners were much more squeamish about trying something so primal--attests to the
infectious enthusiasm of Henry Lee. How could you not go along with a tuxedo-clad, smiling guy who, between helping
to deliver trays of food to tables, would pick up his violin and play a few classical pieces for you?
See, Henry Lee never gave up music. He continued with the symphony,he still performs around the country. Sometimes
he even shows up in restaurants he likes and plays.
Back to the menu. You’d start with kimchee, the pickled, peppery, crunchy vegetable national dish of Korea. Genghis
Khan made it with cabbage most of the time, but other crisp vegetables got in there too. The favorite hot starter was
fried mandu--beef-and-stuff stuffed dumplings. Or kim, made by wrapping sheets of dried seaweed around a spoonful
of fried rice. Or fried calamari or tempura shrimp.
By this time in the meal, another performer would sit down at the piano and serenade the dining room for awhile, with a
few duets with Henry Lee sprinkled in for contrast. Ot it might be a guitarist or a flautist or some other deft local musician.
Then, if the whole fish wasn’t dominating the table, you’d have bulgoki, another Korean standard. Henry always talked
about installing a charcoal grill in the restaurant, to properly char the marinated beef at the center of this dish. Fire
codes made that dream impossible, but Henry never stopped talking about it.
And now you’d hear voices raised in song. Operatic tenors and sopranos and baritones and altos (but rarely basses, I
always noticed) would perform a few recognizable pieces from the repertoire. A few diners with trained voices would
sometimes join in. By that point, the marvelously urbane energy of the restaurant, usually full to capacity, reached a
crescendo never seen in any other restaurant before or since. Even the wine lovers were ecstatic; Henry Lee always
maintained an extraordinarily well-stocked cellar.
In 2002, Henry Lee did something about that. A downtown hotel in the former Sears building on Baronne and Common
was looking for an operator to take over its restaurant. It was a highly visible, large space. And it was only a block from
the Orpheum Theater, the home of the Louisiana Philharmonic Orchestra, with which Henry Lee still played. It seemed
like a natural. And for a while it was a grand stage for Henry Lee, his food, and his music.
Katrina’s flood made that a finality. The glorious history of Genghis Khan ended after almost 29 years.
But there will never be another Genghis Khan.
WWL, New Orleans Food Critic