Lucy Liu Kitchen

Friday, October 09, 2015 Sharon Halim 0 Comments

This is another fusion restaurant with asian interior and iconic red neon sign. Reservations is highly recommended whether for the weekdays or weekends. The staff recommended one or two weeks prior to be safe, especially for a large group of people.

Really wanted to order the famous wagyu but they change the menu and there is no wagyu in there. We ordered the crispy pork bun with spicy kimchi & kewpie mayo ($8/each) which comes out amazing. The pork was cripsy and mix well with the sauces and kimchi, give a unique flavours to it. 






The wok fried local calamari with pickled papaya & hot mint salad, red nam jim ($18) was the best, very light, refreshing, full of flavours and the calamari cooked perfectly. 

Crispy fried szcheuan duck with watercress salad & tamarind sesame dressing ($35). It was crispy juicy and sweet. The beef rendang was the replacement for the wagyu and it was good and soft. Has a lot of flavour in it. The meat just fall of the bone. The letdown was the lamb dish. Slow roasted lamb shoulder with green chilli dhal & cucumber relish ($34). The lamb was bland, lack of flavouring. Even though the lamb it self was really soft and easy to eat. The roti that comes with the lamb was phenomenal, soft, crunchy and tasty. The lucy liu spiced green apple coleslaw ($8) was just okay. 


The place was really crowded, a bit hard to move around. They high chair tables near the bar were surrounded by people moving here and there waiting for their table. But overall, the food it self does not disappoint but relax eating is not an option in this place.




Score: đŸ’‹đŸ’‹đŸ’‹đŸ’‹
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Monday-Sunday: 11am-11.30pm

Lucy Liu Kitchen
03 9639 5777
23 Oliver ln 
Melbourne, VIC 3000

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