There are plenty of reasons why Lucy Liu has become the hottest name in food in Melbourne apart from having some of the best food around town, and it’s what makes this place tick more than any others.
I’ve now been to Lucy Liu several times and each time, I’ve walked away feeling satisfied and happy. Food is fantastic, ambience is perfect, the drinks list is amazing and it doesn’t cost you a mint. Also the pièce de résistance is that you can also book which is a godsend in the world of Melbourne dining!
We were lucky enough to catch Executive Chef, Michael Lambie, for a quick chat about Lucy Liu.
The Lucy Liu menu is representative of different flavours and dishes across Asia. What inspired the different dishes and how did you come up with dishes on the menu?
With Melbourne being so Asian multicultural, I wanted to create a restaurant that embraced all Asian flavours.
As one of Melbourne’s most popular new restaurants, are you surprised about how much Melburnians have embraced Lucy Liu?
I’m not surprised, but extremely grateful! I felt our concept was strong, and of course our food is really fresh and authentic.
Crispy Pork Hock
Are there any dishes that are crowd favourites?
The favourites would have to be the Kingfish Sashimi, Soft shelled Crab pancake roll and of course the Korean chilli crispy pork hock.
(L) Kingfish Sashimi (R) Tuna Tataki
Do you have a favourite on the menu?
I can’t go past the tempura soft shelled crab with green nam jim.
We love that you can book a table at Lucy Liu. This goes against the increasing no booking policy in Melbourne. What made you decide to go against the trend?
Put simply, I was fed up with having to queue at my favourite restaurants.
For more information and to book, visit www.lucylius.com.au