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The lattice
walls, which are based on more than 60 of the ethnic tribes of China,
create a map of China in the fascinating kaleidoscope-like myriad
of patterns and colours.
Take a peek
through one of the lattices and you will spot Chef Lee kneading
flour or deftly shaping some of his special dim sum items - it could
be some succulent "har kau", or some scrumptious "siew
mai" - while the rest of team move in the compact kitchen with
clockwork precision to create the heart-warming bites for your table.
Meanwhile, Chef
Thomas takes charge at the wok, just a few steps away from the dim
sum flurry. The aroma of his cooking wafts about the kitchen and
a quick flick of his wrist pours out the contents of the wok - his
famous village-style fried crystal noodles "tong fun",
or even the spicy braised crab and vermicelli in hot pot.
Between these
two chefs, Luk Yu serves a total of 36 varieties of dim sum, 50
a la carte items as well as an array of desserts and various premium
teas.
A meal of dim
sum is never complete without a satisfying pot of Chinese tea. All-time
favourites such as Jasmine, Oolong, and Chrysanthemum teas are available
along with premium teas such as Silver Needle Jasmine, An Xi Guan
Yin Wan and Ginseng Oolong. There are also rare premium tealeaves
available on the retail rack for the enjoyment of tea lovers in
the comforts of their home.
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