A Tomahawk Meat Up!
While
there are plenty of steak places in our city, there’s only a few that takes
steak to a whole new level of deliciousness. And so they say that everyone can
cook a steak but we all know that it takes a serious steak connoisseur to zone
in on how the perfect steak should be with every single detail being
scrutinized from the beef to the cooking and serving.
The
folks are Lucky Bo are one of them.
Two owners, “Leng Chais” Ed and Peter, was dreaming of owning their own hot pot
restaurant. One thing led to another, Lucky
Bo was born. Named after Ed’s dog, Lucky
Bo serves local comfort food during lunch and goes Wagyu in the evening for
steak lovers.
Lucky
me, I had the honours of visiting Lucky
Bo one evening to see why this place is the best value wagyu steak in town.
Located along the quiet neighborhood of Jalan Bangkung area, Lucky Bo has been
opened for more than 3 years. Foodies know how to hunt down this place for
local comfort food during lunch and best value wagyu steaks in the evenings.
Elegant
interior with warm low lights ease diners for a place to relax for the evening
with awesome steaks and good wines. The menu is kept rather neat and tight,
featuring enough on what they do best at Lucky Bo. While some may have thought
it’s rather odd to see hot pot together with some local dishes and a list of
steaks, pasta, and other Western dishes in the same menu, I find it rather
interesting. After all, we are Malaysians and we have always been accustomed to
our melting pot of cultures and cuisines.
Lucky Bo’s steaks are listed on a signboard to
showcase their list of premium beef cuts and weights available that day. Ed and
Peter prized themselves on their signature Australian
Margaret River Wagyu cooked in Spanish Josper charcoal oven. Diners are
treated to premium cuts from Striploin, Ribeye, Brisket to the whopper of beef
- The Tomahawk. Now all you need is a good choice of wine or beer to go with
your steak.
Before
we get to the showstopper, we gladly tucked into Chef Ong’s Wasabi Prawns (RM28). These little golden prawn bombs
are delightfully crispy with a bouncy prawn paste texture. Natural crustacean
sweetness prevails and the wasabi sauce added a subtle note of zingy sensation.
Our
next appetizer of Black Pepper Smoked
Duck with Garlic Crisps (RM34) is light and enjoyable. The duck breast has
a subtle smoky and savory note, elevated further with a drizzle of creamy sauce
and garlicky its. Decent dish for those who especially enjoys duck.
The
Grilled Spanish Octopus (RM45) was
my favorite dish of the three appetizers. Octopus, when cooked right, is
amazingly delicious. These were perfection in my books as the octopus was
gorgeously tender, smoky and a soft hit of paprika note. Served on a bed of
crisp greens, radish, cherry tomatoes and red pepper sauce, the dish was simply
irresistible in flavours and textures.
Moving
to mains, we tucked into large pieces of Chef’s
Beef Ribs with Emperor Sauce (RM75). Generously coated with the rich sauce,
the meat was tender with a nice bite. The sauce resembles a spiced up garlicky
bbq sauce with a harmony of sweet, savory, sourness and a little spice heat.
The portion alone is substantial so one may want to share this unless you have
an appetite of a caveman that hasn’t eaten a few meals.
We
had to restrained ourselves from immediately diving into the Kyushu Wagyu Rib Loin (200g RM268 &
300g RM378) at sight. Drool-worthy at first glance, this Japanese premium wagyu
screamed flavour. In fact, the meat tasted buttery and much umami notes of
pleasure. So tender from all the marbling, this piece of wagyu is lusciousness
in every bite. Price is on the premium side but once you’ve had a taste of this
wagyu, you actually might find this worth indulging for…
We
came to our showstopper of the evening. Making its grand entrance is the
mammoth Wagyu Tomahawk. A Tomahawk
is a bone-in ribeye. This primal cut never fails to impress at the serving
table because of its gargantuan size. Ours that evening was graded MB5 and
weighed 1.6kg (RM728), enough to be shared by at least five meat eaters.
Fear
not if you don’t have a party of five, the restaurant has smaller tomahawks for
small parties but this cut is basically a sharing one. Well,, unless you could
be starving and have a fetish for taking on your meat intake for a week in just
one meal…
Cooked
in charcoal Josper oven, the tomahawk is a masterpiece at sight with its rich
hue of colour, golden roasted potatoes, colourful steamed veggies and a pot of
au jus. If I was sitting in the kitchen of my home, I would have chuck out all
my manners and attack this tomahawk by gnawing my way through the rib bone. At
last, I wasn’t and so I waited patiently for this beautiful meat to be sliced
up at our tableside…
It
is recommended to enjoy the tomahawk at medium rare doneness and so we oblige
to this recommendation. Our tomahawk was cooked to a gorgeous pink doneness.
One can even see how juicy this mega hunk of wagyu is. The meat is sublime with
moreish notes of pleasure. Not only does the wagyu taste that good, there is
still a good bite of texture that I enjoyed very much when it comes to my meat.
Savor
this with the au jus or a little mustard or even horseradish for extra
scrumptious note!
Lucky Bo’s Tomahawks starts from MB3 to MB5, price from
RM468 onwards depending on grade and weight.
Ed
graciously told us how it all started with Lucky
Bo’s Wagyu and Char Kway Teow. A
friend had brought in a steak to ask him to cook one day. With the meat, there
was a piece of fat attached. Now knowing hardcore foodies, nothing should go to
waste. And so the fat was rendered down as requested. Instead of the usual
fried rice, Ed loves Char Kway Teow. And so he asked for his Char Kway Teow to
be fried in the rendered beef fat… the rest is, as we all say, history…
Lucky Bo’s Wagyu Beef Fat Char Kway
Teow comes with your
order of a tomahawk. This precious plate of CKT is said to be so darn yummy
that many are now said to order the tomahawk just to savor this CKT. This
version is only available with the tomahawk’s fatty bits and comes with just
one serving. No more, no less.
Full
of ‘wok hei’, this was a darn good
plate of CKT! Every strand of the rice noodle is a joy to eat. Plenty of
beansprouts and chives along with a lovely note of soya sauce gave this CKT its
winning score. And now I fully understand why many have raved for this plate of
CKT. Perhaps it is also the moment that I was fully ignited to the same club of
this CKT as the rest of the foodies…
Sides
of Japanese Fried Rice (RM8) and Lucky Onion Fries (RM8) are always a
treat.
By
now, our tummies were fully satiated with much wagyu pleasures. Then we were
told of Lucky Bo’s dessert menu. Cakes by the fame FatBoyBakes, known as Cheng Yi to many, was not something one can
no too. And so… we said yes to a Pandan
Gula Melaka Cake and a Macadamia
Cheesecake. Both delightfully good in their own flavours with much sweet
richness to end our meaty meal.
We
also couldn’t resist Forty Licks Ice Cream among us. With flavours like Bailey’s & Coffee, Coconut Salted Gula
Melaka and Guinness, ice creams
have gone beyond the norm. For those who have yet to try spiked up ice creams,
be warn as you might just end up doing what its name says… forty licks of yum!
LUCKY
BO
65, Jalan Bangkung,
Bukit Bandaraya, Bangsar
59100 Kuala Lumpur,
Tel: 03-2092 1222
Business Hours:
Daily 11am to 11pm
