The Lucky, Riverwood, Sydney West
Peking style pork – sweet and sticky chunks of pork pieces with a few pieces of pineapple to add some tartness to the dish. The pork meat was a good balance of being not too fatty but not to lean also.
Medley of mushrooms and tofu – most tables seemed to be getting this dish which had a combination of a number of mushrooms including shiitake, oyster, porcini amongst others, but notably no enoki.
Deep fried barramundi cooked with bitter melon, chinese roast pork and bean curd. Quite a rustic Chinese dish with flavours that you would expect if you were in Asia. The roast pork pieces add that extra dimension on flavour.
The house special – a stir fried mixture of dried giant prawns, diced prawns, vegetable sprouts, bamboo shoots in an XO sauce. An awesome mix of flavours, quite heavy on the prawn taste with a hint of chili coming through from the sauce. The vegies had a refreshing crunch.
