For my second night in Melbourne, one of my ex-colleagues recommended a visit to Lucy Liu’s which is an Asian fusion type restaurant. Located down Oliver Lane, the place is packed but I manage to score a table and are seated at one of the high benches overlooking the restaurant. There are hooks underneath the bench, perfect for hanging my bags after a day of shopping. The interior is very chic, covered in criss cross wood formations, yet there is plenty of buzz and is another venue with lots of atmosphere. Turn over the placemat to reveal the menu, there’s plenty to choose from and I seek the guidance of the waitstaff.
I start with a fresh betel leaf. Yummy and hands on way to roll up the betel leaf and consume the lovely tuna and roe. It’s light and refreshing and the perfect start to the meal. I’m a real fan of bao so the crispy pork bun was an easy choice. The soft bun encases crispy pork and contains a lovely sauce to amplify the flavour. The crunch of the pork is distinctive, although a little chewy at times, contrasting against the soft bao which melts in your mouth. Enhanced with some lovely Asian ingredients and the kewpie mayo, each bite is delicious.
For something more substantial, I opted for the wok tossed king prawns and mussels. I didn’t expect to get such a large hearty bowl though. t love the delicious flavoursome XO influenced broth, the succulent mussels, juicy prawns, crispy prawn heads, and the minced beef. The Chinese doughnuts are a distinctive food item throughout many parts of Asia and are perfect for sopping up broth as is the case here. Once soaked, the doughnut takes on the flavour of the broth which is simply yum. So full, I continue walking around Melbourne to walk off my full belly.