Lucy Liu – Red, Asian and Delicious

panda 4 rating

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The long awaited replacement for PM24 – Lucy Liu has arrived, and arrived with a vengeance. The entrance is located down the cobble stoned Oliver Lane – just follow the red neon lights that illuminate the short corridor (or tunnel – whichever you prefer to call it) where you are greeted with a large sign where its name appears – LUCY LIU.

From the moment you step inside you feel like you have been transported to another world – it almost feel like a movie set – complete with bamboo scaffolding, blonde timber, splashes of red (to keep the theme running from the entrance) and a buzz that further adds to the exciting and lively vibe. As you enter, to the right side are some tables if you wanted to just come in for a drink and to the left are tables located for dining and trying some of their delicious food dishes.

Lucy Liu is the brainchild of Michael Lambie (The Smith, Taxi, Circa), Scott Borg and Zac Cribbes. The fit out is done by March Studio (Gazi, Baker D Chirico, Young Bloods Diner and more ) and the result is spectacular. I love the aforementioned bamboo scaffolding which reminds you of building sites in Hong Kong and China mixed together with polished concrete floors and brickwork accents throughout the venue. There is a mix of communal tables, booth seating, low tables, high tables as well as seating at the bar. Tables are either wooden or Laminex topped paired with comfortable seats, with larger tables having a Lazy Susan for ease. There is also a private dining room available for larger parties.

The menu explores Lambie’s distinct fusing of Asian and western flavours to create a spectacular. Lucy Liu isn’t all about the one Asian cuisine, but a little bit of all of them – be it Chinese, Japanese, Thai.
The menu is split into six different sections – Small Bites & Tastes, Dumplings & Buns, Plates, Larger, Sides and Sweets. There is a lot of variety and you left confused with what to choose – there is a Let Lucy Choose option – where you let Lucy pick the dishes that come to your table. There is either a 5 Plate ($55 per person) or 7 Plate ($65 per person) option to choose from.

Small Bites & Tastes include Freshly Shucked Oysters with Red Nam Jim or Ponzu Dipping Suace, Tempura Soft-Shelled Crab, Korean Fried Chicken, Thai Fish Cakes and Organic Tofu just to name a few – there are 11 dishes to select from ranging from $4 to $22.

The Dumplings & Buns section has 4 different dumplings and 4 different “buns” to choose from. Interestingly vegetarian dumplings don’t make it to the list – Crystal Skin Prawn & Bamboo, Steamed Pork & Chestnut, Peking Duck and Barramundi & Scampi are on offer. BBQ Lap Chong ‘Hot Dog’, Crispy Pork Bun and Steamed Sticky Beef Bun are on offer together with a Soft Shelled Crab ‘Jianbing’ Pancake Roll.

Plates and Larger are your more substantially sized dishes and cover a good cross section of your Seafood and Meat dishes, however not very Vegetarian options are available. The Vegetarian options are more evident in the Sides section with Stir Fried Asian Greens, Lucy Liu Spiced Green Apple Coleslaw and Green Bean & Mizuna Salad are available.

Sweets showcase six different desserts, some having the Asian flair running through them. Chocolate lovers aren’t left out either with their delectable Chocolate Dulce de Leche.

I have been to Lucy Liu a few times now (yep it really is that great!) and mostly seem to stick to the dishes that I really love but have ventured into new territory and tried out other dishes as well. The first few times we were seated amongst where most of the tables are located with a view of the kitchen / bar, and the last time I went we sat at the bar and had a great view of the chef’s preparation of the dishes.

The table setting is quite unique with holographic placemats – each showcasing a different picture such as Koalas, Trees, Ducks – that you turnover to reveal the menu. Swanky!
You can’t help but order at least a dish from each of the sections – usually starting with the Small Bites & Tastes. My absolute favourite dish from this section is the Soft Shelled Crab Jianbing Pancake Roll with Spicy Hoi Sin Sauce. The pancake on the outsides is soft, thin and perfectly cooked and contrasts well with the crunch of the soft shell crab on the inside. The spicy hoi sin sauce really brings all the components of the dish together and the result will have your tastebuds dancing and craving more. The first time we ordered this dish, we were tempted to order another serving – a must try dish!

Another dish from the first section was the Crispy Fried Quail with Shichimi Pepper and Spicy Plum Dressing. The girls did enjoy this dish – the spices on the crispy coating on the outside paired well with the sweetness of the plum sauce, with the quail cooked well.

N also ordered the Korean Fried Chicken Ribs with Kewpie Mayo – a simple dish with a kick of spice and hint of garlic. Seeing how quickly the dish was demolished – another great tasting dish.

We all ordered a serving of the Fresh Betel Leaves with Kingfish and Chilli Peanut Sambal – which isto be eaten with the Betel Leaf. The Kingfish was fresh and succulent and the pairing of the Chilli Peanut Sambal worked well together – adding some spice and crunch.

A definite hit with everyone was the Crispy Pork Bun with Spicy Kimchi and Kewpie Mayo. There were many MMMs and YUMMMs mentioned throughout the consumption of this dish. Slightly larger than bite sized – the bun is soft and cloudlike paired together with the spicy kimchi, creamy kewpie mayo, pork and finished with coriander.

One of my favourite dishes is the Barramundi and Scampi Dumplings with Chilli, Ginger and Spring Onions. This was recommended to us the first time from our friendly waiter and boy am I glad he did. The combination when I first read it on the menu sounded intriguing as it is something you don’t usually see. The dish comes out with the dumplings hidden by the chilli, ginger, spring onions and coriander – the soft casing of the dumpling gives way to the exhilarating combination of barramundi and scampi on the inside, the topping of chilli and ginger are the perfect flavouring accompaniment. The sweet and sour hit paired with the freshness of the seafood is divine! Another must try dish!
The Yellow Fin Tuna Tataki, Wasabi Ginger Dressing and Sesame Crackers is an impressive looking dish – from the vibrant pink of the Yellow Fin Tuna to the snow white sesame crackers finishing with the orange tones of the salad. The textured coating of the tuna was delicious with the tuna itself being seared to perfection. The sesame crackers were reminiscent of the prawn crackers you would usually see at a Chinese restaurant and were an interesting addition. The Wasabi Ginger dressing provided some heat and spice which worked well with the sweetness of the carrot.

From the Plates section we ordered the Green Papaya Salad with Beans, Tomato, Peanuts, Hot Chilli. This was quite a colourful and vibrant dish – with the fresh green beans and red cherry tomatoes finished with crunchy peanuts. This dish had quite a lot of spice to it which I loved! Nothing works better than the addition of spice to balance out the tanginess of the papaya.

We also ordered the Tempura Organic Tofu and Seasonal Vegetables with Tomato Chilli Dipping Sauce dish from the Plates section. This was one dish that I didn’t enjoy quite so much. The flavouring of the Tempura itself was quite bland and lacked flavour. The Tomato Chilli Dipping sauce was definitely a needed component for this dish.

The Slow Roasted Lamb Shoulder with Green Chilli Dhal and Cucumber Relish is yet another stand out dish. The Lamb Shoulder had been impeccably cooked – soft, tender and fell off the bone. The Green Chilli Dhal was absolutely divine – milky, wholesome with the right amount of spice to it. Together as a whole paired with the cucumber and yoghurt relish it was a truly great dish. One of those dishes that remind you of a typical lamb roast your mum used to make.

The Roast Barramundi Fillet with Black Bean & Chilli Sambal & Nouc Cham Dipping Sauce is a dish that you will find under the Larger menu. The Barramundi is served atop of the Black Bean & Chilli Samabl, with the Nuoc Cham Dipping sauce served separately in a cup. I am not a huge fan of Black Beans and try to avoid them whenever I can, however this Black Bean was simply delicious. The texture and flavouring worked extremely well with the perfectly roasted Barramundi Fillet – you almost didn’t even need the addition of the Nuoc Cham Dipping Sauce. If you love your fish dishes – you should definitely try this dish out.

Despite being quite full, we had to try the desserts and since there was four of us – we decided to order three different desserts and share amongst ourselves.

The Ginger Crème Brulee – Palm Sugar Caramel and Sesame Tuile. The crème brulee was creamy, smooth and silky with the perfect level of crunchiness from the top coating of sugar caramel. The ginger flavouring was slight and not overpowering which is what you want in a dish like this. The sesame tuile was interesting in flavour and I am undecided about the pairing of this with the ginger crème brulee.

The Chocolate Dulce De Leche with Blood Orange Foam – the mousse was quite rich and heavy in flavour, however was light and fluffy in texture. The addition of the foam had a sherbet style tanginess to it which made your tastebuds pop and fizz. You couldn’t eat this foam on its own and the addition of the mousse worked well together – after all chocolate and orange really do seem to mesh.

The Lucy’s Knickerbocker Glory with Lychee Sorbet and Red Fruit Compote would have to be my favourite dessert out of the lot. The knickerbocker is a cross between a sundae and a trifle all rolled into one. There are layers of sweet tart fruit, topped with whipped cream, chocolate buttons, jelly squares and chunky bits of honeycomb. This really is a fun dessert to have as there are many textures and flavours to taste and enjoy. The surprise of every mouthful being different also adds to the deliciousness.

Lucy Liu is a great addition to Melbourne’s laneways bringing a vibrant, casual and funky eating and drink bar that serves up delicious tasting Asian cuisine coupled with brilliantly made drinks. The staff are fantastic – always helpful and offer great opinions on what dishes to order and the amount required for your party size. Another major advantage is that Lucy Liu takes bookings, but also reserves a part of the restaurant for walk-ins. I would highly recommend that you check this awesome place out!

Rating : 4 Pandas
Price: $$$
Menu – Refer to picture above or visit
Fullness: 100%
Atmosphere / Ambience: Chick, Unique, Vibrant and Funky. A great place for catch up drinks, celebration dinner or even date night – such a versatile venue!
Standout Dish: Barramundi and Scampi Dumplings with Chilli, Ginger and Spring Onions / Soft Shelled Crab Jianbing Pancake Roll with Spicy Hoi Sin Sauce
Service: Friendly and very helpful. If you can’t decide what to order the staff will go out of their way to let you know their favourite dishes and what dishes work well together.
Online Booking: No – only via phone
Restaurant Details and Location:
lucylius.com.au
23 Oliver Lane, Melbourne
Tel No: 9639 5777

Opening Hours
Monday to Sunday: 12:00 pm – 11:00 pm

Lucy Liu Kitchen and Bar on Urbanspoon

Facebook: https://www.facebook.com/LucyLiuMelbourne
Twitter: @LucyLiu_Melb
Instagram: lucyliu_melbourne

Paperboy Kitchen – Vietnamese Deliciousness

panda 5 rating

Menu:
Paperboy Menu

Asian street foods are all the rage at the moment and Paperboy Kitchen is a latest addition to the Melbourne CBD. Located on Little Lonsdale Street, between Elizabeth and Queen street is this small sized eatery. Set up by Adam Milgrom – who quit his marketing job and took up training at Leith’s cooking school in London – who started out creating a pop-up version before settling on a more permanent venue in the city.

The menu is simple, delicious and fresh. Paperboy serves rice-noodle bowls and bread rolls that come served with Asian slaw, carrot-daikon pickle, Sriracha -Mayo and Coriander. The menu is cleverly named Rolls or Bowls. Once you decide between these two – you then have to choose from a range of fillings which include Coconut Pepper Beef, BBQ Chicken, Satay Tofu, Panko Fish, Spicy BBQ Pork and Pulled Lamb & Hoisin. Both the rolls and bowls come served with a small side bowl of Popcorn topped with chilli spice. If snacks are what you are looking for – Crisp Fried Chicken served with Sriracha Mayo dip is available. If sweets is what you are after – the Milk-Bar Cookie is a must try.
Drinks from Charlie’s, Beers and Ciders as well Cola, Lemon Lime & Bitters, Lemonade and Ginger Ale from Phoenix are available, as well as fresh coconuts (that you pick you from the fridge and have them cut up). The coconuts come served with a cocktail umbrella to make you feel as if you are beachside.

The fit-out like the menu is simple – complete with wooden high tables and chairs to sit in and enjoy your scrumptious food. There is an industrial combined with an Asian grocer store feel to the venue thanks to the feature of wooden shelves that stored things like Sriracha sauce, soy sauce, water and plants.
The main counter from where you order from opens out into the kitchen – which you can peer into and watch as your meals are prepared. As you place your order you are given plastic animals that aid as table numbers which is a fantastic idea. On the tables together with Sriracha Sauce are bottles of chilli labelled “Hot Stuff” – the extra hot stuff for those who dare.

I ordered the bowl with Satay Tofu alongside a fresh coconut and a plastic giraffe. The food comes served on a wooden board with the Paperboy stamp on the bottom corner, with the bowl placed in the centre and side bowl of popcorn just above it. The serving size is very generous (I couldn’t finish the entire serving so took it away to have for dinner!) and from the moment it is placed in front of you, the smell of all the ingredients literally take your breath away. The dish is fresh, packs a whole load of flavour and is gobsmackingly delicious. The Sriracha Mayo is the perfect addition of spiciness and tanginess. The Asian Slaw is made from lettuce, cabbage, carrot and black sesame seeds. The Satay Tofu has a crunchy outside which complements the softness on the inside and flavoured to perfection. Together all the components of the dish work seamlessly together to provide a great flavour explosion for the palate.

The staff are friendly and always willing to go out of their way to help. Don’t delay the trip to Paperboy anymore!

Rating : 5 Pandas
Price: $
Menu:  Refer to the picture above or visit http://paperboy.com.au/#two
Fullness: 100%
Atmosphere / Ambience: Casual and Relaxed
Standout Dish: Any dish really!
Service: Friendly and Helpful
Online Booking: No
Restaurant Details and Location:
www.paperboy.com.au
320 Little Lonsdale Street, Melbourne
Tel No: 9642 0147

Opening Hours:
Monday to Friday: 11:30am – 3:00pm

Paperboy Kitchen on Urbanspoon

Facebook: https://www.facebook.com/PaperboyKitchen
Instagram: paperboykitchen
Twitter: @PaperboyKitchen

Mr Hive Kitchen & Bar – A Fantastic Experience!

Mr Hive Kitchen and Bar is located where the old Gordon Ramsay MAZE was – inside the Crown Entertainment Complex, in the new Crown Metropol section. As you walk in the interior is quite a feast for the eyes – there are high ceilings, with wooden light fittings that resemble bird cages, as well as modern wall art which consists of birds and branches, keeping with the similar theme. The tables are dark, wooden and sturdy and are fitted with comfortable and elegant chairs. There are also communal tables and a lively bar area which serves world class cocktails (and mocktails). The restaurant’s executive chef is John Lawson, and with his experience and expertise has created a menu that is formal yet homely, and brings together fresh and innovative dishes, some from the British background that Lawson shares.

From the moment we entered to the moment we left, the staff were friendly and attentive. We were shown to our table and given our menus. We were told that when it came around to Dessert time that we could go over to the Dessert bar area and watch as the chefs create our dishes in front of us. For entree I had Roasted Scallops with Wild Rice and Spice with Cauliflower Puree and Caramelised Kelp. The Scallops were perfectly roasted and together with the element of the toasted rice it gave an added crunch. The Caramelised Kelp was an additional nice touch. When we ordered our mains, our waiter suggested that we try out beetroot that were cooked in a casing of salted dough (it was a special side for the night). You can have a look at the photo above. When it came out it was just a rough shell of dough, and this was how it was cooked in an oven. Once it is cut open you can see the vibrant colours of the beetroot, and it had been cooked perfectly. The Beetroot were not too soft and not too hard, although as salt needed to be added to the dough to aid in the cooking, the beetroot was a bit on the salty side, but hand-able. It was great to this way of cooking as it was something different and something that I had never seen before.

For my main I ordered Marlborough King Salmon served with Crab and Sweet Corn and my friend ordered the Gippsland Duck Breast, Sweet Corn, Cherries and Foie Gras. The Salmon was the perfect shade of pink and moist, the added crab and sweet corn was creamy and meshed well with the salmon. Both the dishes were well presented, and the colours and tones of the dishes, matched that of the elements of the dish. The Duck Breast came with Cherries which I thought was an interesting addition.

Next we were taken to Mrs Hives Dessert Bar which is styled like an old school lolly store with different shaped bottles and lollies and candies filling them. Here you can see sou chefs make up the dessert in front of you. You can see them placing each element on the plate to create a wonderfully elegant dessert. It was a tough decision picking which dessert we wanted but I settled on the White Chocolate with Mango, Basil and Coconut and my friend had the Summer Berry Eton Mess. The White Chocolate dessert was superb – the Coconut mousse at the base of the dish was light and fluffy and the Basil Sorbet added a refreshing element and together with the Mango really tied the dish together.  The white chocolate underneath the Coconut Mousse was an additional surprise  It was a fresh, yet not too sweet dessert.  The Summer Berry Eton Mess was also fantastic. The berries were fresh and the meringue had the right amount of crunch and softness. To end the dessert extravaganza, we were given complimentary Chocolate Milkshakes in cute little milk bottles (together with a stripey red and white straw) with Salted Caramel Truffles. We were told that we had to eat the Truffle in one go and then follow it up with the deliciously smooth milkshake. The combination was awesome!

The experience that you receive at Mr Hive is fantastic and highly recommended, right from the waiter suggesting the sides that would match your main dishes to Mrs Hives Dessert Bar. The ambience is warm and inviting and John Lawson has created a menu filled with mouth watering dishes.

Rating : 4 Pandas
Price: $$$
Menu – Roasted Scallops with Wild Rice and Spice with Cauliflower Puree and Caremlised Kelp and White Chocolate with Mango, Basil and Coconut
Lunch: A la Carte Menu – http://www.crownmelbourne.com.au/Assets/Files/Mr%20Hive%20Lunch%20Menu%202012.pdf  OR 2 course meal for $45 OR a 3 course meal for $55
Dinner: A la Carte Menu – http://www.crownmelbourne.com.au/Assets/Files/Mr%20Hive%20Dinner%20Menu%202012.pdf OR 3 course meal for $70 ORa 4 course meal for $90
Signature Menu : http://www.crownmelbourne.com.au/Assets/Files/Mr%20Hive%20Signature%20Menu.pdf
Bar Menu (Available from 6pm – 11pm)http://www.crownmelbourne.com.au/Assets/Files/Mr%20Hive%20Evening%20Bar%20Menu%202012.pdf
Fullness: 100%
Atmosphere / Ambience: Stylish yet homely, comfortable and warm. Great for a special occasion for groups or even a date night.
Standout Dish:
Service: Fantastic, Attentive and Accomodating. Also as they were recently opened, they kept asking us what we would change in the dish if there needed any and were very open to ideas. Friendly and Vibrant as well.
Online Booking: Yes via website – http://www.crownmelbourne.com.au/mr-hive-kitchen-and-bar
Restaurant Details and Location:
http://www.crownmelbourne.com.au/mr-hive-kitchen-and-bar
Crown Entertainment Complex
Level 1 Crown Metropol
8 Whiteman Street, Southbank
Tel No: 9292 8300

Opening Hours:
Breakfast: 6:30am – 10:30am
All Day Dining: 11:00am – 11:00pm
Dinner: 6.00pm – 10:30pm

Mr. Hive Kitchen & Bar on Urbanspoon