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/