Lucy Liu Kitchen & Bar @ Oliver Lane [Melbourne] - Skip The Long Queue At Chin Chin And Make A Detour For Some Pan Asian Flavours Sharing Plates

I frequent Melbourne at least 4 times a year but I seldom blog about the restaurants in Melbourne. As my trips were usually work related and I just want to grab something simple and go back to my hotel room to rest. During my latest visit to the city, since Maureen aka Miss Tam Chiak is in town, I decided to bring her to Lucy Liu Kitchen & Bar at Oliver Lane. I have enjoyed the food there when my colleague brought me there for dinner once.

Kingfish Sashimi 4.5/5

The cuisine at Lucy Liu Kitchen & Bar is inspired from Pan Asian flavours in the form of sharing plates. We started with the Kingfish Sashimi. The sashimi are topped with thai basil and toasted coconut. What makes the fish jump out of live is the green chilli sauce that is packed with depth and robust flavours. It hits the spot with the characteristic sweet, sour and spicy flavours in Thai cuisine.

Pan Fried Spinach & Water Chestnut Dumpling 3.8/5

Maureen and I have mixed opinion on the Pan Fried Spinach & Water Chestnut Dumpling. She likes the modern take with the Sichuan chilli oil which gives you a slight numbing mala kick. I like the interpretation bu I thought the dough was a bit too thick. A worthy note is that the dumplings are made freshly on order. We were seated at the bar counter and we can see the chef making batches after batches of dumplings right in our eyes.

Korean Fried Chicken Bun 4/5

Using the Chinese steamed bun, we tried both the Korean Fried Chicken Bun and Crispy Pork Bun. The korean fried chicken bun is sandwiched with tender chicken dressed in a spicy gochujang sauce while the crispy pork bun is paired with spicy kimchi & kewpie mayo. The bun is really soft and fluffy and it goes really well with the different fillings, elevated by the delicious sauces.

Crispy Pork Bun 3.5/5

If I am to pick a favourite I would probably go for the Korean Fried Chicken Bun over the Crispy Pork Bun. I find the crispy pork is too dry. It lacked that fatty texture underneath the crackling skin I was looking for.

Roasted Short Rib with Rendang Curry 4/5

For the big plate, we had the Roasted Short Rib with Rendang Curry. It comes with rice, achar and chilli sauce. The short rib is huge. It is cooked to a beautiful fork tender, which falls off the bone with ease.The rendang curry was creamy with a coconuty base. It is a well executed dish. However, I felt that the rempah lacks the fragrant that we get in Malaysia and Singapore. Maybe that is the acceptable standard in Melbourne.

Lucy Liu may ring a bell but the restaurant is not opened by the famous American actress that acted in Charle's Angle. If you are interested to know how the restaurant gets its name, you can find it on their website. If you are new to the restaurant, it offers set course menu as well as a la carte. Recommendation would be to go for about 3 to 4 small plates and a big plates to share.


Lucy Liu Kitchen & Bar
23 Oliver Lane
Melbourne VIC 3000
Australia
Tel: +613 96395777
Facebook
Website
[Map]

Opening Hours:
Daily: 11am - 11pm

Wan Hao Chinese Restaurant @ Marriott Singapore - Lip-Smacking Sri Lankan Crab With Spiced Chicken Floss

Wan Hao Chinese Restaurant at Marriott Singapore has put together a seasonal menu of various crab creations, starring the famed Sri Lankan crab which is known for its meaty body and sweet flavours. Only available from 2 October to 30 November 2018, you get to select from dim sums to a la carte specialties to set menus, with each dish showcasing the versatility of this delicate crustacean.

Dumpling 4/5, Pan Fried Bun 3/5, Rice Roll 2.8/5

From the Dim Sum menu, we tried Steamed Four-season Crab Meat Dumpling, 四季蟹肉饺 ($8 per 2 pieces), Pan-fried Crab Meat & Pork Bun, 青葱蟹肉香煎包 ($8 per 2 pieces) and Deep-fried Netted Rice Roll with Crab Meat & Prawn, 银网双鲜卷 ($10 per 2 pieces). I enjoyed the dumpling the most, partly because I was surprised by the juice that squirt out as I sank my teeth into it. The filling was sweet with the crab meat. I was disappointed with the pan fried bun as it lacks the grease that would otherwise give it that flavourful crispy bottom, while the rice roll was a tad too greasy for me and I couldn't quite detect the crab meat buried within.

Conch & Codonopsis Pilosula Chicken Soup 4/5

The Conch & Codonopsis Pilosula Chicken Soup with Double-boiled Fish Maw, 党参响螺炖花胶 makes it worthwhile for the set menu. The fish maw is of high quality, which is evident from its thickness and texture. Feeling the stickiness that traces your lips and you know you are deeply nourished by this bowl of superior soup.

Sauteed Asparagus with Crab Meat in Crab Roe Sauce 2.8/5

From the Set Menus, we tried Sauteed Asparagus with Crab Meat in Crab Roe Sauce, 双蟹芦笋竹笙卷. The highlight of this dish is more of the beautifully treated bamboo pith, that tasted really clean with a light crunch, rather than the crabmeat cocooned within it. The plating was aesthetically pleasing but overall I find this dish a bit too bland.

Braised Crab Claw with White Pepper Heng-Hua Vermicelli 3/5

The set menu also offers Braised Crab Claw with White Pepper Heng-Hua Vermicelli, 白胡椒蟹钳银粉煲. Though some love the heat and the flavour of the white pepper, personally, I find the strong peppery broth too harsh on the delicate crab meat, as well as on my throat. Braising the crab claw seems to have drawn out its sweetness and juice too.

Deep-fried Sri-Lankan Crab with Spiced Chicken Floss 4/5

Crabs, best to be enjoyed with hands and it is double the satisfaction with the a la carte Deep-fried Sri Lankan Crab with Spiced Chicken Floss, 风味肉松斯里兰卡蟹 ($50 per portion). A specially concocted chicken floss coating (with the secret ingredient salted egg yolk, curry powder etc), the exterior of the crabs was really moreish. Deep-frying helps to seal in the juice of the meat and the savory floss brings out the delicate sweetness of the meat. It was no wonder a moment of silence blanket the room as each of us tuck into our plate of this delicacy.

Even though hairy crabs are in season, Sri Lankan Crab is still the winner with its succulent meat. The best way to enjoy it, is really to get your hands covered with all the savoury and sweet chicken floss!

Words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Wan Hao Chinese Restaurant (萬豪軒) 
Singapore Marriott Tang Plaza Hotel
Level 3
320 Orchard Road
Singapore 238865
Tel: +65 68314605
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Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun & PH: 1130am - 3pm, 630pm - 1030pm

Direction:
Alight at Orchard MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Full of Luck Club (福乐) @ Holland Village - Bringing Progressive Cantonese Cuisine To The People

The team behind the award winning Li Bai Cantonese Restaurant has opened a new restaurant in Holland Village introducing a progressive and contemporary take on authentic Cantonese cuisine. The new concept, Full of Luck Club (福乐) actually took over the premises of the former Wendy's, just next door of Crystal Jade.

Panko-crusted Portobello 3.8/5

A highlight at Full of Luck Club is the Bao Bar window concept, which offers a delectable selection of both steamed and fried baos for patrons to takeaway. It is also available for dine in. As of today, a total of six choices are available on the menu such as kung pao fried chicken, salted egg yolk prawn, portuguese pork chop.

For the steamed bao, I got to the Panko Crusted Portobello and Braised Pork Belly. The baos are going at $6 per piece and $9.80 for two. The bao concept is quite refreshing. It is like the Chinese's version of hamburger but replacing the bun with bao.

Braised Pork Belly 4/5

The Panko Crusted Portobello comes with fluffy steamed bao sandwiched with golden fried whole portobello mushroom in teriyaki mayo sauce, carrot cabbage slaw and grilled pineapples. The sweetness of the grilled pineapple play an important role in holding the different components together.

The Braised Pork Belly is like an upgraded version of kong bak pau. It comes with slow braised pork belly, lettuce, pickled lotus root, fried shallots, peanuts, coriander and bird's eye chilli. It has more textures and an extra omph from the chilli compare to the traditional kong bak pau.

Hokey-Pokey Ice Cream 3.5/5

For the sweet tooth, there is the Hokey-Pokey Ice Cream which comes with cocoa chips, toasted marshmallow and creamy honeycomb ice cream in a fried bao. Surprisingly I actually quite enjoyed it except that it is a bit messy to handle.

Raspberry Pu Er 4.2/5

From the beverage menu, I ordered the Raspberry Pu Er ($4.50) which is light and refreshing. I like the modern twist to traditional tea drinking. The other modern iced teas on the the menu are the Lychee Oolong and Sour Plum Oolong.

Stir Fried Radish Cake with XO Sauce 3.5/5

The Stir Fried Radish Cake with XO Sauce ($6.80) was chunky and has a nice caramelized crispy crust on the exterior. I thought the radish cake itself was rather bland, saving grace is the external seasoning that coated around it to make it delicious.

Golden Sand Corn with Salted Egg Yolk 3/5

To be frank, I was not too impressed with the Golden Sand Corn with Salted Egg Yolk ($4.80). Can't deny that the corn kernels are sweet with a good crispiness from the light batter coated around it. Unfortunately, I have difficulty tracing the salted egg yolk.

Chilli Glazed Fried Fermented Bean Paste Chicken Wings 4/5

The Chilli Glazed Fried Fermented Bean Paste Chicken Wings ($8) works for me. I like the spicy and tangy kick coated on the exterior of the chicken wings on top of the juicy meat.

Poached Wontons in Chilli Soy 3/5

There was mixed opinions of the Poached Wontons in Chilli Soy ($7.20). I agree with the group that the wontons were good. However I felt it lacked the chilli oil aroma and spiciness which is the soul of this dish.

Braised Spinach Beancurd 3.5/5

The Braised Spinach Beancurd ($16) with its silky texture is yummy. However isn't this a classic dish, where is the progressive take on authentic Cantonese cuisine?

Spicy Stuffed Yong Tau Foo 3/5

The Spicy Stuffed Yong Tau Foo ($16) comes with assorted vegetables and tofu stuffed with minced pork. It is then seasoned with spiced whole fermented bean paste. Once again I find the spicy dishes on the menu lacking the heat that I was expecting to make me break into a sweat.

Sweet Mint and Lime Cod 3.5/5

The buttery flavour of the cod fish is the highlight of the Sweet Mint and Lime Cod ($24). The pan seared cod is scented with mint and lime for a rounder and enhanced flavour. The cuttlefish on the other hand is rather irrelevant and not necessary for the dish.

Crispy Aromatic Duck 4/5

One of the signature dishes at Full of Luck Club is the Crispy Aromatic Duck ($35 half/ $70 whole). It is paired with hoisin sauce, cucumber, shredded spring onions and steamed Chinese pancakes. The duck is done similar like duck confit, so it can be eaten on its own or wrapped with the steamed pancakes with a bit of the hoison sauce, cucumber and spring onions.

Moonlight Truffle Beef Hor Fun 3.5/5

The Moonlight Truffle Beef Hor Fun ($20) will please the new gen with the addition of truffle and poached egg in the classic zi char dish. A couple of us prefer to leave out the truffle so we can get the scent of the wok hei instead of some artificial chemical. I think I will still go for KEK's version if I need a good plate of moonlight hor fun.

Besides the bao dishes on the menu, I am not quite impress with the rest of the items consider the team of Li Bai is behind it. I can't find much progression in the creation. It is more of tweaking authentic Cantonese cuisine to suit the taste and wallet of the new gen. Saying that I find the pricing quite steep for the quality of food it is serving. i think I will just stick to the steamed baos when I visit the restaurant again.


Full Of Luck Club
243 Holland Ave
Singapore 278977
Tel: +65 62086845
Facebook
Website
Nearest MRT: Holland Village (CC Line)

Opening Hours:
Sun-Thu: 11am - 11pm
Fri-Sat: 11am - 1am

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to destination. Journey time about 2 minutes. [Map]

Kai Garden (嘉苑) @ Marina Square Shopping Mall

Kai Garden at Marina Square Shopping Mall, specializing in fine Cantonese cuisine, is opened by Owner and Executive Chef Fung Chi Keung, who has over 30 years of culinary experience. Owner and Executive Chef Fung is the former group executive chef of Paradise Group as well as the founder of Xin Yue Modern Chinese Restaurant. The 200 seater restaurant comprises of three main sections - Dim Sum, Roasts and the Main Kitchen. The 200 seats includes a function room for up to 60 seats, and 4 private rooms for 4 to 16 people.

Chilled Cherry Foie Gras 4/5

The Chilled Cherry Foie Gras ($24 per servicing) gives us a glimpse into Chef Fung interpretation of fine Cantonese cuisine. The foie gras is skillfully hand shaped into cherries, arousing one's curiosity with the priced ingredient.

Chilled Mini Tomatoes with Sweet Plum 4.5/5

The Chilled Mini Tomatoes with Sweet Plum ($10.80 per servicing) will whet one's appetite with its sweetness and tanginess. It kept going back for more, it was really very addictive.

Double Boiled Japanese Matsutake Served in Hot Pot 4.2/5

The Double Boiled Japanese Matsutake Served in Hot Pot ($38 per pax) is a light, sweet and nourishing  soup. Matsutake mushroom, priced for its rarity, is only found in the wild and is hand harvested from the foot of pine trees.

Braised Whole Ya Jian Shark's Fin in Supreme Collagen Stock 4.2/5

The highlight is the supreme collagen stock that is used to braised the whole Ya Jian Shark's Fin ($34.80 per pax). The collagen stock was rich and sweet, which was an excellent broth to pair with the shark's fin, for a luxurious enjoyment.

Signature Crispy Peking Duck 3.5/5

The signature dish at Kai Garden is the Crispy Peking Duck ($88 whole duck) served with 5 unique warps and 5 dipping sauces. The five different wraps are original, pumpkin, spinach, bamboo charcoal and beetroot.

Besides the colorful wraps using natural ingredients, the crispy Peking duck also comes with 5 different sauces for the wrap to enjoy the duck skin. These sauces are traditional, black pepper, sesame, seafood and special mixed sauces.

Signature Crispy Peking Duck 3.5/5

For a more textural enjoyment of Chef Fung's crispy Peking duck, he has introduced corn crackers into the wrap. I actually preferred to have the crispy duck skin without the cracker, the duck skin got lost and over shadowed by the corn crackers when eaten together.

Garoupa in Lobster Soup 4.8/5

As you can see from the picture, the fresh garoupa is sliced into slices. It is then briefly poached in a pot of rich lobster stock. The fish slices is then served with the broth which tasted like lobster bisque. The Garoupa in Lobster Soup (seasonal price) is an exquisite combination that is packed with richness but yet very comforting.

Sweet & Sour Pork On The Rocks 3.8/5

It is quite a sight when the Sweet & Sour Pork On the Rocks ($22 per servicing) is served to the table. It is quite an interesting presentation of the classic Cantonese dish with all the fundamental components and ingredients. The sweet and sour sauce is really good, nicely balanced to complement the balled shaped pork. However I felt that the pork was a bit too minced if to compare with the traditional execution, which I prefer the later.

Deep Fried Vegetable Roll 4.8/5

The Deep Fried Vegetable Roll ($22 regular) comes with mixed vegetables and mushroom with tofu encased in a crisp net of bamboo fungus. The bamboo fungus is the star for me in this dish for its soft, crunchy and spongy texture that lifted the whole enjoyment.

Pan Fried Charcoal Pork Bun 4.5/5

Mentioned earlier that Kai Garden also served dim sum on the menu. One of the dim sum items we tried is the Pan Fried Charcoal Pork Bun ($6.80 for 3pc). The black colour comes from the use of charcoal powder and squid ink, giving it a twist to the traditional pork bun. The bun is then pan fried for an exterior crispiness while retaining the fluffiness and juiciness of the pork filling inside.

Chilled Fresh Coconut Puree 3.8/5

Last but not least, we wrapped up the fine Cantonese cusiine at Kai Garden with the Chilled Fresh Coconut Puree ($6.80 per pax). I felt that the kitchen should replace the fresh milk with something sweeter to complement the coconut puree. Maybe it is a personal preference. Nevertheless, the refreshing puree of fresh coconut is a perfect ending to the sumptuous meal.

While the food at the Kai Garden is commendable, the price tag is not cheap. Compared to many other shopping mall, the crowd is quite thin here. There are also a few Chinese restaurants in the vicinity, hence business can be quite challenging. Nevertheless, I hope their business will pick up and continue to serve delicious fine Cantonese cuisine.


Kai Garden (嘉苑)
Marina Square Shopping Mall
6 Raffles Boulevard
#03-128A/B
Singapore 039594
Tel: +65 62504826
Facebook
Website
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Mon-Fri: 1130am - 330pm, 6pm - 11pm
Sat-Sun & PH: 11am - 4pm, 6pm - 11pm

Direction: 
1) Alight at Esplanade MRT station. Take Exit B. Take the escalator to level 3. Walk to destination. Journey time about 8 minutes. [Map]

Legendary Hong Kong @ Jurong Point 2 Shopping Centre

Many who has been to Hong Kong will know that it is a food paradise. From dim sum, wanton mee to roasted meat these are the delicacies that we must try whenever we visit Hong Kong. With the opening of Legendary Hong Kong at Jurong Point 2 Shopping Centre in July 2014, the restaurant actually brings to you all the Hong Kong delicacies into one place. Legendary Hong Kong comes in four sections offering roasted meats, noodles and congee, dim sum and bakery.

Sauteed Turnip Cake with XO Sauce 4.2/5

From the dim sum section, we tried the Sauteed Turnip Cake with XO Sauce ($5.50), Steamed Shrimp Dumpling ($5.50), Chicken Claws in Black Bean Sauce ($4) and Rice Flour Roll with Deep Fried Shrimp Spring Rolls ($5.50).

The Sauteed Turnip Cake ($5.50) was pan fried to a nice exterior crisp while retaining the internal moist with bites of the shredded turnip. The XO sauce further enhanced the whole flavours giving it a hint of spicy kick.

Steamed Shrimp Dumpling 4.2/5

The Steamed Shrimp Dumpling ($5.50) comes with fresh, sweet and crunchy shrimp wrapped in a thin translucent dumpling skin. This is really good and you probably would not stop at just one basket.

Chicken Claws in Black Bean Sauce 4/5

I am big fan for Chicken Claws in Black Bean Sauce ($4). This is well cooked until soft, infused with the flavourful black bean sauce.

Rice Flour Roll with Deep Fried Shrimp Spring Rolls 4.2/5

Zha Liang is a popular dish in Hong Kong wrapping rice flour roll around youtiao. It has been given a little tweak,  substituting the youtiao with deep fried shrimp spring rolls. I feel the version of Rice Flour Roll with Deep Fried Shrimp Spring Rolls ($5.50) is actually quite clever, giving it a more crunchy and crispy internal.

Crispy Egg Tart 4.2/5

From the bakery section, we tried both the Crispy Egg Tart ($1.80/pc) and Custard Crush Buns with Salted Egg Yolk ($5 for 3pc). Having been recently to Hong Kong and tried the Honolulu Cafe's egg tart, my standard has been raised. While I have a high benchmark, the flaky egg tart is not far off. It definitely one of the better ones I have eaten and I like it.

Mini Custard Crust Buns with Salted Egg Yolk 3.8/5

Mini Custard Crust Buns with Salted Egg Yolk ($5 for 3pc) is another interesting creation at Legendary Hong Kong. This is a 2 in 1 bun with the combination of Bo Lo Bao and Liu Sha Bao. Inside the bun is molten salted egg yolk filling but unfortunately it did not flow.

Congee with Century Egg & Pork 4/5

Moving on to the Noodles and Congee section, we tried the Congee with Century Egg & Pork ($6.80), Tossed Shrimp Dumpling Noodle ($7.80) and Wanton Noodle Soup ($6.80).

I was expecting the Congee with Century Egg & Pork ($6.80) to be plain but the comforting bowl of congee was actually well seasoned and flavourful with a smooth texture.

Tossed Shrimp Dumpling Noodle 3.5/5

Wanton Noodle Soup 4.5/5

My recently trip to Hong Kong also brought me to Mak's Noodles in Hong Kong. I am really excited that chef making the wanton noodles at Legendary Hong Kong is from Mak's Noodles. I tried both the Tossed Shrimp Dumpling Noodle ($7.80) and Wanton Noodle Soup ($6.80) and I preferred the later more. However I did notice some slight difference in the bowl of noodle. The texture of noodles I had in Hong Kong seems even finer and also hair-like thin, here is a bit thicker. The wanton is wrapped into a ball shape, here has a loose end probably means less shrimp is used. Saying that the noodles itself is still thin and springy, very similar to what I had in Hong Kong. The chef also insisted of using shrimp for its wanton instead of pork which is more common in Singapore.

Barbecued Pork 3/5

Last but at least the Roasted Meat section. The Barbecued Pork ($10.80) was rather pedestrian. I felt that the barbecued pork lacked the smoky charred aroma or it will be excellent.

Roasted London Duck 4.8/5

Not to be missed at Legendary Hong Kong has to be the Roasted London Duck ($14.80 per portion). The duck is specially imported from Ireland Silver Hill Farm. The first thing I noticed is a lay of fat between the skin and meat. It is like a layer of jelly which we get from Hainanese Chicken, oily but not greasy. The meat itself is also more succulent. If I can draw a comparison, it is like having pork from a suckling pig. This is definitely a must try.

If you are craving for Hong Kong cuisine, Legendary Hong Kong is definitely a good choice to satisfy your craving. The all in one concept means that they are over 300 over dishes in the menu ranging from Hong Kong cafe, dim sum, congee and noodles, bakery and roasted meat. Without flying to Hong Kong, the delicious food is served to your table.


Legendary Hong Kong
Jurong Point 2 Shopping Centre
63 Jurong West Central 3
#03-80
Singapore 648331
Tel: +65 67941335
Facebook: https://www.facebook.com/LegendaryHK
Website: http://lhk.com.sg/
Nearest MRT: Boon Lay (EW Line)

Opening Hours:
Mon-Fri: 11am - 10pm
Sat-Sun: 10am - 10pm

Direction:
1) Alight at Boon Lay MRT station. Take Exit C, D, E. Walk to the new wing of the shopping centre. Walk to destination. Journey time about 5 minutes. [Map]