Lucy Liu

Melbourne has become adept at translating the authentic flavours of Asian street food into restaurant fare.  We like our food fun, fast and flavoursome but served to us in beautiful surrounds.

Michael Lambie, Scott Borg and Zac Cribbes have teamed up to launch the latest mod Asian venture to hit Melbourne’s CBD: Lucy Liu Kitchen and Bar.  The buzzy and stylish space is on Oliver Lane, Melbourne (off Russell Street), formerly the site of PM24.

Kristian Dowling-Lucas Dawson Photography3

According to Executive Chef and CEO Lambie, the name – not after the Hollywood actress – was chosen to capture the fun and eclectic spirit of the concept; a polished space showcasing the very best Chinese, Korean, Japanese, Thai and Vietnamese cuisines.

Lambie’s influence on the menu is irrefutable. He and Head Chef Cribbes have collaborated to create many of the dishes. Expect to see crispy fried Szechuan duck with watercress salad and tamarind sesame dressing, Korean crisp pork hock with apple, spring onion jam and spicy hoi sin, and a red curry of king prawns bouillabaisse style. Or, ‘Let Lucy Choose’ with five plate and eight plate options.

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Lucy Liu’s cocktail list is also set to impress. The tight menu is crafted with a distinctive Asian twist, with highlights including the Coconut Mojito, and Lucy Liu’s spin on the Mai Tai.

March Studio is responsible for the restaurant design and has created an environment reflective of Lucy Liu’s diverse Asian menu – with bamboo scaffolding as seen in Hong Kong and Shanghai, and bricks complemented by overlapping corners from Tokyo’s Imperial Hotel.

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Today’s ever present red neon lighting complements solid brick and light coloured timber, finished with textured concrete and smooth steel elements.

Lucy Liu will seat 100 diners and 30 in the casual bar.  In perhaps its only off trend move, reservations are welcome, with walk-in options also available.

Photography credit: Kristian Dowling: Lucas Dawson Photography

 

 

 

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