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LU BAN LIVERPOOL by Si Hall & Arthur Gold
The kitchen team at Lu Ban is headed up by talented and inventive Chef Dave Critchley . Originally from a fine dining background , he ' s been trained in China by one of the Grand Master Chefs which has led to his own unique hybrid of styles and flavours - a Chinese fine dining experience , the likes of which we ' ve not seen before ...
Rainbow crackers and ‘ frazzle ’ caviar
Rainbow prawn crackers , smoked avruga caviar , Lu Ban spice . Pairing the caviar with the cracker creates a flavour reminiscent of bacon frazzles . So simple , very moreish .
We had 2 types of types of dumpling : Firstly ... Mushroom and pak choi willow leaf dumplings
Named for the distinctive leaf shape , this is a difficult type of dumpling skill to learn . Steamed and served with a black vinegar dumpling sauce with crispy chilli oil . Followed by Baozi - Tianjins famous steamed bun / soup dumpling , spiced beef with an aromatic stock , spring onion , soy and ginger . Both were done to perfection .
5 Flavour cucumber
The first dish Dave learnt in China is really interesting in it that combines all the 5 flavours of Chinese cuisine , bitter , salty , sweet , sour , and spicy . A deceptively clever and complex dish using very simple ingredients . You literally get a different taste with every mouthful . Quite amazing !
Yin and yang hot and sour soup
Traditional hot and sour baby vegetable soup , thinner consommé style as seen in one of Tianjins top restaurants , this soup has layers of flavours . By far the best we ' ve ever tasted anywhere .
Tianjin pear and cured ham
Compressed Chinese mountain pear with stock syrup and chines spices , cured ham , caviar pearls made from their own gin ( Tiangin ) and tonic , flowers , foraged leaves , green onion oil , mooli . Beautiful in every sense .
Roast duck and pancakes
Roasted duck leg , slow confit for 12 hours to get super succulent meat , roasted on cherry wood to get it crispy , garnished with brown sugar , smoked salt and their amazing secret Lu Ban spice , each offers a different dimension to the flavour of the meat . Mooli , cucumber and spring onion with a plum and orange hoi sin sauce . It ' s an all time classic done very well , the Lu Ban spice takes it somewhere else completely .
Steak and Fragrant Mushrooms
A huge sirloin of shorthorn beef on the bone , rubbed with black garlic and cooked sous vide to keep tender and juicy . Seared over high heat and sliced thinly . Chinese mushrooms , a Chinese fiery black pepper sauce - Super tasty and very substantial .
White Chocolate Sphere
One of their signature desserts and a real crowd pleaser , white chocolate sphere filled with peanut and sesame ice cream and sesame granola , smoked sea salt caramel finishes the dish . Many a customer have said that " this is the best thing they ' ve ever put in their mouths ". Absolutely stunning !
Dave and his talented team are clearly hugely respectful of everything to do with Chinese culture , especially the local community , and here at Lu Ban he has achieved his vision - an array of beautiful and ingenious dishes , delivered with his own thoughtful and unique twist .
Excellent ! Full marks . Booking is essential .
Lu Ban , Cains Brewery Village Stanhope St Liverpool L8 5XJ
T : 0151 315 8888 W : lubanrestaurant . co . uk
34 32 seftonlife merseylife . . com