Lokkee - 来自世界各地的唐人街的新时代中国菜

Lokkee新菜单

以其对戏剧和诙谐的戏剧的不屈不挠的致敬而闻名于其当代培训,是Tunglok集团的一部分,是一家中国餐厅再次令人印象深刻的时间和时间。

餐厅重新诠释并提升了传统的中国食谱随着西方影响力,庆祝在唐人街的独特风格的美食,在纽约,伦敦和悉尼等世界各地的主要城市点缀。

通过结婚烹饪实力以及新鲜的最高品质的成分,这里的厨师继续推动我们许多人的界限,了解中国烹饪,共创全新类型的中国美食。澳门金沙真人我们的最爱包括他们的鞭炮鸡窝,它从四川菜和他们的'Bakkwa'培根沙拉 - 一个嫁给东部和西方的起动器完美地夺去了它的灵感。Lokkee Bakkwa Bacon Salad

'bakkwa'培根沙拉

多年来一直在普及的肉类零食是Bakkwa。咸,甜美,烟雾和一切都可能想要咀嚼,当感到抨击时,这种烧烤的美丽 - 类似于生涩 - 赢得了许多人的心中,甚至居住在国外。

Featuring bakkwa in one of its top-selling salad dishes, the ‘Bakkwa’ Bacon Salad (S$32++) arrives at the table surrounded by a moat of dry ice that aims to mystify the dish and excite the senses. In this dish, bacon strips are grilled bakkwa-style and coated with toasted sesame and hung over a bed of oriental greens and lotus root croutons. Hung immediately after the bacon strips are cooked, the fat is allowed to drip down onto the salad, giving the salad a buttery sheen and smoky flavour.

The bacon ‘bakkwa’ is on a whole different level in terms of taste and texture. Coated in a sweet glaze and a substantial amount of luscious liquid fat to tie it all off, every bite comes with the promise of sensorial pleasure.

Lokkee Firecracker Chicken Nest

FIRECRACKER CHICKEN NEST

A crowd-favourite and one that took us by surprise was the Firecracker Chicken Nest (S$28++).

重新诠释了标志性的中国外卖盘,kung pao鸡,你得到的是一种干燥的辣椒,四川胡椒,鸡肉牛肉,涂在五香粉和油炸。与干辣椒的堆积丘相反,热量实际上非常可管理,鸡,非常好吃。

But should you feel a need to cool off your palate, the mango purée—the bright-yellow blob cleverly designed to look like an egg yolk—instantly cools the tongue and delivers a sweet, fruity explosion.

Lokkee Flaming Pineapple.

令人敬畏的火焰菠萝牛肉

从外表来看,直到它的温柔婚姻的口味,令人敬畏的菠萝牛肉(S $ 34 ++)菜真正阐述了与幸运的曲奇饼和中国外卖盒相关的美食,常见于好莱坞电影。

Fruity and tangy rather than savoury and robust, the braised chunks of beef borrows flavour from its host, resulting in a lovely flavour that marries the best of both ingredients wonderfully. For theatrical purposes, the pineapple is set aflame upon serving so be sure to have your cameras at the ready.

Lokkee Dragon Phoenix Pot

龙凤凰锅

A new addition to Lokkee’s menu is the Dragon Phoenix Pot (S$30++), a one-pot-wonder that seems strangely familiar to the classic drunken prawn dish. Neatly arranged at the base of the pot is chicken wings, prawns, wolfberries and enokitake mushrooms. However, the fun only begins the second an entire bottle of Gosnells London Mead is emptied into the pot.

米德,一种通过发酵蜂蜜和水制成的酒精饮料,给予甜味,蜂蜜的味道,并有助于带出其他成分的甜味。随着它减少减少,汤的味道发展,并富有各种各样的组件,为您提供浓缩汤。

Lokkee烤高宇

THE MERMAID WITH FRESH FISH MAW

A juggernaut of a dish and one that demands to be shared between more than two people at least, THE MERMAID with fresh fish maw (S$128++)—inspired by the recently-popular grilled fish from Sichuan—sees a massive fillet of grilled barramundi, topped with fish maw and accompanied by squares of tofu. The dish first arrives in dry form before the servers eventually spoon over two large blobs of collagen and a concentrated broth.

健康,芬芳,显然对您的肤色非常好,肉汤只是用鱼骨和鱼皮制作。结果?一种充满胸部的肉汤,充满了清洁,舒适的口味和一些严肃的鼠疫。鱼本身烧烤,毛茸茸的,微妙的肉体,与黄鹂肉汤相差。

Lokkee南瓜黄油奶油虾

南瓜黄油奶油虾

Smelling, looking and tasting like salted egg yolk but devoid of it, the all-new Pumpkin Butter Cream Shrimp (S$26++) is truly a stunner. Served on skewers, it makes for easier consumption and also looks appealing when plated.

Savoury, buttery and adorned with a velvety sheen, the shrimps possessed a tender and succulent texture that made gobbling the entire dish up an easy a task.

Lokkee Wagyu Truffle Hor Fun

WAGYU TRUFFLE ‘HOR FUN’

我们在Lokkee的最终最爱之一将不得不成为他们的kyu troffle hor fun(60澳元)。在一个巨大的碗里供应,配合柔软的痛苦,配有酥脆的油炸面团碎片,整齐地装有厚厚的中稀有的牛肉牛肉。

As if the bowl filled with top-quality beef wasn’t enough, a viscous truffle-infused sauce is drizzled over top, completing the dish and giving it a heightened richness. Delicious and decadent, this dish has stolen the hearts of many and continues to wow diners new and old.

Lokkee King Prawn Chao Ta面条

King Prawn'Chao Ta'面条

餐厅菜单的另一个新增的是国王虾'Chao Ta'面条(38 ++)。

Sitting on a bed of crispy fried egg noodles is a heaping mound of king prawns coated in a luscious tomato-based sauce. The prawns are soft and tender and came out of their shells with ease. The sauce is tangy, spicy and sweet, much like our iconic chilli crab but with a flavour that’s considerably more held-back.

令人欣然地与大虾相结合,“潮Ta”面条炒为底座,直到其基地达到了黑色的骨架和诱人的脆皮纹理,使这盘更具成瘾。

Lokkee Fried Durian

油炸榴莲

有一个不可否认的技巧和大量的美食和知识,指导从厨房到桌子的每种菜,这里的厨师真的拉动所有的停车,在这里制作餐饮,为所有人提供令人难忘的经验。

一道菜,或者是甜点,最能举例说明这种质量是他们的炸榴莲(16岁++),这是一种甜蜜的款式,它引入了舌头上的一个感觉的交响乐。散落在完美油炸的榴莲渣,是一个精心组织的混乱,包括草莓鱼子酱,爆裂的糖果,花瓣的斑点和椰子剥落,这对美化以及戏弄。

炸直到完美的金色,最初的嘎吱嘎吱的叮咬揭示了一个甜蜜的榴莲中心,既甜美,天鹅绒般和温暖,而流行岩石和佐贺队也没有为甜点的整体味道做出多大贡献,它确实提供了有趣的纹理。

LokkeeSingapura,#03-01 68 Orchard Road新加坡邮政编码238839 Tel:+65 6884 4566每天上午11点 - 下午3点,下午5:00 - 10pm - 最近的车站:Dhoby ghaut

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