[Closing] Modern Chinese fusion restaurant Lokkee is bidding its farewell, as the restaurant will be ending operations 31 May 2021.
This is due to their lease expiry at Plaza Singapura.
The restaurant celebrates the style of cuisine commonly found in Chinatowns dotted across major cities such as Los Angeles, New York, London and Sydney.
Some of its signature dishes include Firecracker Chicken Nest, Mushu Pork, XO Crab Meat Fried Rice, General Tso’s Chicken, and The Mermaid – a collagen-rich dish with Fresh Fish Maw.
Perhaps they will be back some day.
[Following review written when Lokkee first opened in 2015] A flaming pineapple, Chow Mein, Chop Suey, bottles of Sriracha sauce and English pop songs, these are some of the things you can expect at TungLok Group’s Lok Kee at Plaza Singapura.
‘Lokkee (pronounced as ‘Lucky’) is probably one of the wackiest Modern Chinese restaurants in Singapore, located at Plaza Singapura.
Black coloured tables, deep red chairs, Chinese brush paintings of Star Wars AT-AT Walkers and Jessie J going “Bang bang into the room” while chomping down a Pork Crackling Bao can be disconcerting (for the older generation).
The menu features reinterpretations of classic Chinese take-out dishes – Orange Chicken, Mongolian Beef, ‘Kung Pao’ Chicken Nest, and Mapo Tofu cooked using minced wagyu beef. Not forgetting the trendy Chinese dish of London Duck.
One of the signatures is the Wagyu Truffle ‘Hor Fun’ ($72.80, for 3-4 pax). The familiar zi char fare of beef horfun with a luxe twist – inclusion of premium A4 grade Wagyu Beef.
When I took bites, I wonder about the crunchy bits and thought that they resembled pork lard.
They turned out to be rice noodle strips, deep-fried till crispy. You can call this horfun prepared two-ways.
One dish you could find in overseas Chinese restaurant is the Flaming Pineapple, and Lokkee’s version has coconut braised beef served in a dug-out pineapple.
Gimmicky it may sound, but the beef pieces were pleasantly tender and sweet, with the gravy of the dish reminding me of Chinese style satay sauce.
Chinese style steamed buns are popular and faddish items in Western countries (think Momofuku).
Lokkee’s Spicy Fried Chicken Bao has an added element of Korean spicy gochujung, but I wonder how would local customers take to something that are already familiar with, at a higher price point.
The Custard Egg Roll dessert has an enjoyable crisp, with smooth crème patissiere inside. The side dip is also quite special, a Sriracha-resembling berry and carrot sauce.
I generally liked most of the dishes. Some of them sound rather experimental, and Lokkee may need to be more certain which would be the star recommendations that would appeal to the local taste buds.
Plaza Singapura, #03-01, 68 Orchard Road, Singapore 238839
Opening Hours: 11am – 8:30pm (Mon – Sun)
Order from: Capita3 Eats https://order.capita3eats.com/lokkee
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