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  • Luckee by celebrated chef Susur Lee is traditional chinese at heart with a modern twist. There is a dim sum bar area where you can sit and watch the chefs. The vibe is very casual for a Lee outpost. Susur himself was in the house and the kitchen directing his staff. He also stepped out from time to time to survey the patrons although he did not stop by our table :( In addition to the dim sum menu, there is seafood, vegetarian and meat dishes on the menu along with the customary noodle and fried rice options. We started off with the signature sangria which was very refreshing. I must admit for 16 bucks it was a tad too on the expensive end. From the dim sum menu, we shared the chicken and shrimp sui mai and chicken cheun feng which is essentially a rice noodle roll that is served as an alternative to traditional dim sum options. The texture of the soft rice roll contrasted really well with the crunchy noodle inside the rice wrapper. All dim sums are served with a trio of sauces - green onion, mustard and hot sauce, soy sauce with sesame. We also shared a couple of mains - Fried cod chrysanthemum which had a nice sweet and sour sauce and the cantonese style fried rice with egg whites and fried shallots. The cod had all the juiciness inside of it and the sauce perfectly complemented it. For desserts, we had the mango passionfruit panna cotta which was delectable balance of sweetness from the mango juxtaposed with the sourness from the passion fruit. The fried egg custard rice rolls were a bit of a flavor letdown but if you prefer a savory dessert to end your meal, this should fit the bill. I am sure the word on the street will pick up in the no time and this will be the new hotspot in town. Go there before it gets too busy, I will definitely be back. They plan to open for lunch/brunch next week.
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