Drenched in a red glow, we walked up the alleyway towards the light and sounds of laughter and temptation. With the whoosh of the door, Red Macaron and I met all that is chic and contemporary with a mix of vintage modern China; all that is Lucy Liu.
Drinks began with a velvety texture, floral and hints of zesty notes with a smooth finish.
To start, betel leaves with a fresh sashimi kingfish and cucumbers topped with a chilli and peanut sambal. Fresh and light with a good kick of chilli, all wrapped in a crisp herbaceous betel leaf.
Sake cured ocean trout with soba noodles, radish, herbs and green apple. Beautifully cured morsels of ocean trout entangled with fresh coriander and mints, crisp green apple, fresh seaweed and radishes and tender soba noodles with a tangy light dressing.
Red Macaron’s pork bun of crisp pork belly, Kimchi, coriander and Kewpie mayo encased between the loving arms of a tender soft steamed bun.
Next, the green papaya salad. Finely julienned and bruised green papaya, sweet cherry tomatoes, green beans, coriander, fresh and Vietnamese mints, dried shrimp, chilli and peanuts create a beautifully scented yet textural salad.
The dish of the day – the crisp masterstock free-range chicken and son-in-law egg. Mouth-crackling chicken with a hint of cinnamon and aniseed, dressed in a sweet and sticky glaze to cure the heat of the spicy Nam Prik and oozing yolk of the son-in-law egg. The squeeze of lemon and freshly cut salad underneath, tame the lusciousness of the chicken.
It wasn’t long before we were left with polished plates. And into the night we headed, with a warm red glow on our bellies and hearts.
- Price: $$$
- Location: inner CBD, busy
- Service: 4/5
Lucy Liu Kitchen and Bar | 23 Oliver Lane, Melbourne, VIC 3000 |