{"id":43470,"date":"2016-03-24T11:59:03","date_gmt":"2016-03-24T18:59:03","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=43470"},"modified":"2016-04-15T06:30:31","modified_gmt":"2016-04-15T13:30:31","slug":"lukshon-los-angeles-ca","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=43470","title":{"rendered":"Lukshon, Los Angeles CA"},"content":{"rendered":"

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Lukshon<\/p>\n

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What the pho? \u2013 brisket dumpling, pho consomm\u00e9, traditional garnishes, smoked sriracha<\/p>\n

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Kurobuta pork ribs \u2013 spicy chicory coffee bbq sauce<\/p>\n

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Steak bao \u2013 chinese black beans, asian pear, kohlrabi, kimchi vinaigrette<\/p>\n

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Larb sliders \u2013 peanut bun, larb seasoning, green cabbage slaw, green fire aioli, taro chips, tamarind pickled carrots<\/p>\n

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Sichuan dumplings \u2013 kurobuta pork, spicy ma-la vinaigrette, sesame, peanuts<\/p>\n

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Lobster roll \u201cbanh mi\u201d \u2013 pig ear terrine, spicy green papaya slaw<\/p>\n

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Chicken rending \u2013 malay spices, red chile lemongrass rempah, coconut cream, sticky rice cakes<\/p>\n

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Crispy rice cakes \u2013 shiitake mushrooms, yu choy, chinese black vinegar, sweet soy<\/p>\n

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Chinese eggplant \u2013 fennel raita, tomato sambal, eggplant \u201cfries\u201d<\/p>\n

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Crab fried rice \u2013 blue crab, jasmine rice, egg, pea tendrils, serrano chile<\/p>\n

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it\u2019s like apples and oranges \u2013 orange financier, green apple jam, tamarind cider, blood orange sherbet, sichuan peppercorn<\/p>\n

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Warm banana toffee cake \u2013 banana custard, spice toffee sauce, chocolate graham cracker soil, black tea ice cream<\/p>\n

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Masala chai donuts \u2013 dark chocolate green cardamom sauce<\/p>\n

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Chocolate biscotti \u2013 cranberry, walnut<\/p>\n

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Opened by Sang Yoon in early 2011 and celebrated as the Chef\u2019s return to a more refined form of dining than his famed burger at Father\u2019s Office, Lukshon has been subject to mixed emotions from diners ever since opening largely as a result of prices some seem to feel outstrip portions and quality \u2013 those issues not without warrant, all things considered.<\/p>\n

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Presented as \u201cAsian Fusion,\u201d the overused descriptor perhaps more appropriate here than anywhere else in the United States as the menu weaves a wide path ranging Vietnamese, Chinese, Korean and even Indian, lunch at Lukshon sees many options also offered at dinner and with clean lines plus high ceilings paired to comfortable booths in the dining room in addition to a patio and communal high tops there is no lack of intrigue to be found regardless of one\u2019s predilections, though alterations are frowned upon, as are most substitutions.<\/p>\n

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Dining with one omnivore and one selective pescetarian, though the latter is far from picky and happy to pay her share, it was just past the restaurant\u2019s 11am opening that indoor seating was selected and ordering in rounds with an eye towards diversity a baker\u2019s dozen plates eventually crossed our paths, the first a succulent brisket dumpling in pho consomm\u00e9 poured tableside with \u201cheat\u201d from smoked sriracha, though the broth was tepid at best.<\/p>\n

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Admittedly thinking \u201cWhat the eff?\u201d in regard to the temperature of our first plate, dishes two and three quickly corrected the course as spicy pork slipped from bones while tender steak graced bao with Asian Pear providing a deft foil to fermented cabbage vinaigrette, larb sliders avoiding the trap of being too spicy for enjoyment through the clever pairing of peanut buns plus coleslaw, and all the better for it.<\/p>\n

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With my friend surprisingly taken aback by the spice level of the ribs, my mild Midwestern palate actually not the meekest for once, Sichuan dumplings were thankfully more mild than the condiments would lead one to believe and although the $17 lobster roll was indeed steep considering the 3-bite portion one would be hard to fault any other aspect of it, the melted smear of pork adding an incredible amount of sapor to the butter poached crustacean\u2019s mayo-soaked meat.<\/p>\n

Not skimping when it comes to rice or vegetables, the sticky cakes with smoky chicken \u201crendig\u201d more than necessary for soaking up all the sauce, \u201cCrispy rice cakes\u201d were a polarizing dish thanks a gummy interior that I found more intriguing than my did my tablemates, no such issues noted in the complex eggplant cubes mixed with crispy straws, nor the chock-full-of-crab fried rice.<\/p>\n

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At this point already $200-in, $10 desserts a bargain compared to savory plates, it was with passion fruit passed-up that 3\/4 of the menu was selected and although Masala Chai donuts were an interesting idea with cardamom infused chocolate sauce they were nonetheless far less memorable than moist Banana Bread with a curd that tasted identical to Runts candy, let alone the slightly more expensive \u201cit\u2019s like apples and oranges\u201d that looked like something out of Red Medicine or Alinea with multiple variations on both fruits well executed and highlighted by sour apple jam plus peppercorns and tamarind.<\/p>\n

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