MEAT-ING TIME AT LUCKY BO

An invitation to sample tomahawk steak isn’t something a foodie can resist. That was how I found myself at Lucky Bo, sitting down for a fab meat-ting session with the owner and my host, Ed Soo.

Now into its 2.5 years of business, Lucky Bo is packed almost nightly with beef lovers who pop in for their fill of the resto’s signature Charcoal Grilled Tomahawk Steak. Unlike conventional steak places dishing up the usual spud or chunky fries and mixed veges, Lucky Bo pulls in the crowd with its house speciality of char kway teow on the side.

Redolent with good wok hei, the deliciously smoky flat rice noodles boasts a sprinkling of deep-fried beef fat cracklings in it! Such a gastronomic "once eaten, never forgotten" treat not only was an unconventional match made in heaven for the tender, juicy tomahawk steak but also a magnet to induce repeat visits to Lucky Bo.

Depending on your group size, the huge axe-shaped hunk of beef imported from Margaret River Australia usually weighs in at about 1.2 kg onwards (RM468++ upwards). Meant for communal sharing, the hefty steak is carved at your tableside by the Lucky Bo team and with all the side accompaniments, the meal should leave everyone replete.

Best cooked to medium rare to medium doneness, such beefy richness tastes best with its jus and perhaps some flecks of sea salt. For some flavour variation, a little dab of zingy horseradish, English or Dijon mustard would suffice.

If you’re dining solo, the premium Kyushu Wagyu Rib Loin (200g RM268++ & 300g RM378++), streaked with layers of fat, may hit the spot. Meticulously grilled to desired doneness, the slab of superbly melt-in-the-mouth tender Japanese beef is so rich and sedap giler, it was almost like eating butter.

Easier on the pocket is the Brisket Plate (RM138++) consisting of two huge beef brisket smothered in aromatic garlicky barbecue sauce. Accompanied by airy-light deep-fried onion rings and veggies, this should please meat lovers who prefer saucier options.

The night’s precursor to our meal proved memorable with Deep-fried Prawns enrobed in threads of kataifi and wasabi mayo leading the way. Dotted with ebikko, the springy crustaceans in their crispy outer coating garnered praises all round.

Paired with fruit salad & fresh romaine lettuce, the Smoked Duck Breast with Fried Garlic Mince was another stellar appetiser; a notable tribute to Lucky Bo’s predecessor – the now defunct Four Seas resto. A simple yet on-point dish in which the East met agreeably with the West on a plate.

Another stellar palate-pleaser was Grilled Octopus - Lucky Bo's interpretation of a typical Spanish appetiser Ed recalled from his Spanish vacay. Paired with creamy mash potato lightly touched with red capsicum puree and paprika, the mildly chewy octopus pieces were toothsomely winsome. A heartwarmingly rustic dish with abundant appeal.

Although dessert is procured from home-based bakers, Ed goes the extra mile to ensure the luscious selection measures up to his exacting standards and expectations. ‘Oohs’ and ‘aahs’ were audible around our dining table as we went weak at the knees sampling the sumptuous Pandan Gula Melaka Cake and Macadamia Cheesecake by Fatboybakes.

Should you prefer ice cream, there’s Forty Licks to sweeten you up, post-dinner. We particularly love the distinctive Bailey’s & Coffee, Coconut Salted Gula Melaka and Guinness flavours.

For reservations at Lucky Bo, please call tel: 03-2092 1222. Address: 65, Jalan Bangkung, Bukit Bandaraya, Bangsar, Kuala Lumpur. https://www.facebook.com/LuckyBoKL/

EURO ART OF CUISINE AT D EMPIRE

Strips of smoked salmon laid out in the house Smoked Salmon Salad (RM29.90) - an appetising fresh salad of hydroponic lettuce leaves, diced green apple and beetroot, microsprouts and walnuts dressed in balsamic vinaigrette paved the way for our dining experience at D Empire, a modern European restaurant at Pavilion KL.

 

Previously located at Main Place USJ and Mont Kiara, D Empire is now soaring high at posh new premises with super-high ceiling and picture windows giving shoppers expansive views of its polished brasserie-style setting. It's a befitting stage allowing us to dine as princelings without turning us into paupers.

 

The classy, warmly lit interior may seem intimidating but upon stepping in, you'd find the timber flooring, streamlined panelling and long banquette seating along with sturdy bentwood chairs and dining table a desirable haven to dine and unwind.

After we warmed up to some of the house mocktail concoctions, Chef Dallan Tan set about preparing a feast for our sampling. A veteran with close to three decades of experience, his speciality lies in fine European cuisine from past working stints locally and abroad.

After the initial green curtain-raiser, we got to grips with a plate of piping hot stuffed Escargots Bourguignon (RM26.90, half dozen).

Bathed in a golden pool of melted butter on silky smooth mash, those moreish, succulent snails with chopped garlic and herb tasted sublime. We couldn't resist pairing them with crusty baguette pieces dunked into that luxuriant buttery sauce.

There's a timeless appeal in the Italian speciality of risotto - its rusticity and basic simplicity referencing those comforting dishes we cherish. Chef Dallan Tan displayed his well-honed culinary prowess in the Creamy Mushroom Risotto (RM32.90), artfully ensuring the plump, al dente grains burst with the delicate scent and woody nuances of button and oyster mushroom.

The chef highlighted that the menu is a work-in-progress hence he rustled up his latest Pizza Bandiera (RM28.90) for our sampling. Channelling the tricolour Italian flag through sliced roma tomatoes with fresh rocket leaves and savoury cheese shavings, the scrumptiously crisp pizza ticked all the right boxes: texture, toppings and taste for us.

For a quintessential grasp of Italian culinaria, we highly recommend savouring the Olio Bacon (RM26.90). Simply tossed in olive oil with a trinity of bird's eye chilli, flat leaf parsley and smoky beef bacon slivers, the pasta left us smitten with its bare-frill deliciousness.

A surefire crowd-pleasing choice came in the form of charbroiled and baked Chicken Whole Leg (RM29.90). It tasted way better than its ho-hum description - the deboned chicken thigh and drumstick flaunted such crispy skin and juicy meat, it had us clucking with approval. Accompanied by Mediterranean-style grilled veggies with a splash of tangy and lightly creamy caper sauce along with flavourful chicken jus, Chef Dallan Tan said  getting the right chook of a particular weight is key to the dish's making.

A drizzling of sensuous beef jus made from scratch and a smear of mustard provided the finishing touch to the grilled grass-fed Black Angus Ribeye (RM58.90). Unfortunately, we found the steak cooked to medium tottering on the brink of well-doneness which didn't cut it for those of us who preferred it medium rare.

Things soon returned to even keel when we reeled in the ship-shape speciality of Salmon Trout (RM46.90). The slab of fish had a spot-on blush pink centre; its richness amplifying the piquant accents from the accompanying spicy coulis + caper cream sauce.

Passionfruit cheesecake (RM17.90) brought sweet closure to our maiden visit to D Empire. It was a luscious yet light enough creation to see us off into the night without leaving us feeling like deadweight.

I have a feeling we'd be back in view of D Empire's winning factors: strategic location, elegant ambiance, decent food quality and reasonable pricing. Check out the Executive Set Lunch too which offers fab value for money.

For reservations at D EMPIRE ART OF CUISINE, please call tel: 03-2110 6196. The resto is located at Lot 6.33 & 6.34, Level 6, Pavilion KL, Jalan Bukit Bintang, KL.