Lucky Bo Fish Head Noodles
Post by Chiefeater Christine Siew
I had a late lunch Lucky Bo Restaurant Bangsar. Parking was easy. Wait for our order preparation by Chinese chef was short. Admired eclectic mix of artwork on walls during wait. A plethora of alcoholic beverages on display. We shared 3 dishes for our party of 3.
Sarawak Laksa came with 3 large tiger prawns on top of a bed of shredded chicken and omelette strips. Broth had umami, creamy from coconut milk, sweet, salty and slightly spicy from Sarawakian spices. Bean sprouts added extra crunch. There was an accompanying piece of lime plus dry chilly sambal, which was sweet , spicy and oily. The coarse rice noodles were just right to soak up the broth. The dish would be perfect if there was more broth.
Wagyu Beef Char Kuey Teow
The wagyu beef char kuay teow had wok hei. There were spring onions, bean sprouts, onions and capsicum slices stir fried with flat broad rice noodles nicely coated with black caramel soy sauce. The cili padi steeped in soy sauce gave a nice bite. I would describe it as upmarket kon chow hor. Although this was the smallest sized serving among our 3 dishes, it packed a caloric punch and was the most satiating.
Fish Head Noodles
Our favourite was the fish head noodles. It came with generous meaty chunks of fried red snapper, devoid of bones, which made it different from all other fish head noodles we have tried before. There were lots of tomatoes, coriander and salted vegetables. The broth could be improved by simmering the salted vegetable longer in the broth, to imbue it with the characteristic salty and sour tang. The salted vegetables in the dish today was still hard, crunchy and too salty as it was added into the cooking broth too late. The coarse rice noodles were just right for absorbing the milky broth. Again, it would be perfect if there was more broth.
Waiters were very polite, attentive and quick to top up our ice water without any reminders. Recommended if you want a nice treat for you, your family and friends.
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