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| - I'm surprised that as a Chinese person, that I'll end up feeling like a minority here. Apparently, it is possible to be a minority Chinese person at a dim sum restaurant. The vast majority of patrons here are not Chinese people, and it's understandable on many levels. Let's talk first impressions.
Dim sum dishes that cost more than $5/dish, a fully stocked bar, a hugely sparse seating and glass cups are exactly things you would expect to find at a Chinese restaurant, once it has been run by a non-Chinese management. But behind that superbly posh look, there is much to discover. The seating features a very relaxed and open concept. It seems minimalistic, very reminiscent of the old style Chinese restaurants you see especially in Hong Kong television or movies. There are a few lounge seats available, and a very well stocked. I didn't quite go through the available teas, but, if you spend time looking through it, you'd be amazed too.
This is where things become, a little bit more interesting. The original intention for the visit was to try out their black truffle menu. It featured a few classic Hong Kong dishes, fused with a slight western twist, and then on top of that, was lit up with some black truffle. Three of the dishes I remembered on the menu were the dim sum platter, with truffle, drunken crab with truffle, and their signature Cheung Fun but each one topped with a piece of truffle. This menu wasn't made public to us, and upon talking to our server, who was ever so kind, offered to ask the chef about it. The chef, was only too happy to allow us to order the Dim Sum Platter and the drunken Crab. They claimed to make everything from scratch, so to keep us busy while we waited, we were offered the Cheung Fun. This was fantastic, because we actually ordered one ourselves, and immediately, the server offered to switch the one we ordered from chicken to shrimp. Two birds with one stone, we've got the chance to try both. Service deserves an A+ here.
Now the most important bit : the food. The truffle is a really interesting mix. This mix with black truffle is and should be labelled as fusion cuisine. The execution is fantastic, but I think the most important bit behind it, was whether or not you'd develop a craving to come back and order the dish again. On many levels, I believe the black truffle menu is fantastic. But there's one bit that bothers me, and it's really a matter of how quickly I managed to eat it. I think to some extent, I'm the wasted end of the entire endeavour. You see, I'm sure the chef must have spent hours on end sourcing the food and coming up with a fantastic menu, just for me to chew and swallow his creation in a manner of seconds. It hooks the desire to have this dish in front of me again, but I don't know if I actually enjoyed it properly. However, having said that, the fact that I absolutely enjoyed all of it, is merit to the fact that Luckee is hardly "just another white-washed Chinese place trying to be Chinese while totally missing the mark". Sure, they offered a fortune cookie in the end really is pushing that previous remark about white-washing, but you can tell from the dim sum that the chef is truly passionate about Chinese food. In fact, this is what makes it all so good in the end: passion. Chinese food has traditionally always been about passion. I think a lot of restaurants have had to give up passion in the sake of being economically feasible, especially in the downtown core. This place though : well worth its price.
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