Lucy Liu Kitchen and Bar, Melbourne

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No, it’s not named after the actress. Surely they must be tired of saying that by now – they being George Columbaris (Press Club), Michael Lambie (ex Taxi and The Smith) and a few buddies who have opened a new Mod Asian eatery in PM24’s old digs. It has only been open a few weeks when we try it out, and it is already heaving on a Tuesday lunch.

It has taken me a while to get round to writing this post – ‘the backlog’ is many a food blogger’s curse. But here’s the thing. Even when I’m writing up a place several weeks later, there will be a dish that stands out in my mind, that I can still taste, and that I’m dying to go back and try again, even before flicking through the photos that are going to go on the post. And that memorable quality for me, was slightly lacking here, no real wow. Don’t get me wrong, the food was fine, and it was early days, but the return pull factor isn’t huge. I would probably rather try Supernormal again, which I was also a little divided on, but it was slightly more interesting. My view is probably also due to the fact that I think Sydney far outweighs Melbourne in the number of great choices in the Mod Asian space and we’ve been really spoilt on that front (Melburnians don’t yell at me!), so the benchmark for this type of cuisine is pretty high.

Anyway, here’s what we ordered that day. Clockwise, starting top left Crystal Skin Prawn and Bamboo Dumplings with cucumber & yuzu dressing; Barramundi & Scampi Dumplings with chilli, ginger and spring onions; Wok fried local calamari with pickled papaya and hot mint salad, red nam jim; Crispy Fried Quail with shichimi pepper and spicy plum dressing. I found the dumpling casings a little on the thick side, though the flavours were good. The quail was crisp and not at all greasy.

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Next up, clockwise from top left: Peking Duck Dumplings with Lucy’s hoi sin sauce; Rare breed sticky pork belly, palm sugar caramel, young coconut salad & red chilli; Soft Shelled Crab Jianbing Pancake roll with spicy hoi sin; Stir fried Asian greens. The pork gave us a surprise – when we ordered it, the waitress advised that it was only two pieces, would we like to up the order to three pieces – she didn’t mention it was two very tiny pieces of pork for $20, so a very small dish for $30 – how rare is the breed exactly? The pancake, like the dumpling, was on the thick side. The greens were excellent, and probably the favourite thing I ate that day.

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As I said it had only been open a few weeks, and some refining and tweaking to be done, and I also think the serves are quite on the small side for the price.

Lucy Liu Kitchen and Bar, 23 Oliver Lane, Melbourne Ph (03) 9639 5777
http://lucylius.com.au/

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4 thoughts on “Lucy Liu Kitchen and Bar, Melbourne

  1. Francesca

    Small serves, higher prices, non remarkable food-this seems to be a trend, particularly south of the border too. Often things read well but don’t live up to expectations.

    Reply
  2. Chris @ MAB vs Food

    Ah backlog… I know how you feel. I have material that’s almost a year old that I still want to write about. I too heard the mixed reviews about this place. Might give Supernormal a try instead next time I’m in Melbourne based on your suggestion.

    Reply

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