Skip to main content


So we decided to try out Lukshon after all the hype surrounding it. You mean, the guy who created Father's Office opened a Pan-Asian upscale restaurant that Asian Americans are liking? This is something I had to see for myself.

Sang Yoon did not disappoint. We didn't have really high expectations going in because most upscale Asian or Pan Asian places we've been to were pretty disappointing and there is also that immigrant parent voice in the back of my head saying good Asian food doesn't have to cost a lot.

We walked into a posh restaurant with long communal tables along with booths surrounding it. We sat in the middle long tables because the places was so jam packed and even had random side conversations with the people sitting next to us (they loved the food and were also Asian Americans).

We started with some drinks from the bar menu and then started the night off with The Spanish Mackerel.

The Spanish Mackerel was served sashimi style with coconut vinegar, jalapeño, lemongrass, green papaya ($14.00). I Loved the contrast in texture of the green papaya with the soft and tender flesh of the fish. It was simple, elegant, and to the point. It reminded me of the green papaya salad my vietnamese MIL taught me to make. I'd call it a fish salad if it's okay with you.

Then, in no particular order, the food started coming.

The Whole Steamed Fish with Taiwan spinach, black been ghee, sambal ijo (MP) was amazing. The fish flaked off so easily and I was sucking the meat off the bones. It was TO DIE FOR and cooked so perfectly only the eyeballs were left behind (and if my father was there, he'd gladly eat that, too).

This is the fish halfway through. The black bean ghee reminded me of jjajang (black bean paste) that Koreans use in jajang myun, or just as a dipping sauce. All the flavors worked really well. It was pretty expensive but I don't regret getting it.

Skirt Steak: Sichuan "au poivre," shishito peppers was $28.00 and enjoyed by my dining companions. I was not eating red meat at the time so I didn't get to try it but the two devoured every last morsel saying it was tender, with a lot of flavor.

Brussels Sprouts: Chile garlic vinaigrette, sesame was $9.00 and tasted carmelized and even my hubz who hates brussels sprouts ate about half of them.

The Heirloom Black Rice ($11) with lap cheong (sausage), onion, roasted garlic, topped with a sunny side up fried egg, was amazing. I've read about this dish on many foodie reviews and was dying to try it. It was decadent, flavorful, and the thing I keep thinking about when I think of Lukshon. This is the dish that is going to make me come back because I can just have that with a side of brussels sprout and a cocktail and I'm good!

The dessert is FREE. Just like how it should be!

It's definitely on the expensive side but we came here for a celebration dinner so we didn't feel like we were ripped off. For the ambience, service, and interesting fusion menu, I'd say it's worth it.
And I'll definitely be back for the heirloom black rice!

3239 Helms Ave
Culver City, CA 90232
(310) 202-6808

Lukshon on Urbanspoon

Popular posts from this blog


"Cuñape" is the best cheeseballs in the world, and it’s from Santa Cruz, Bolivia. These gooey and addictive cheese balls are similar to the Brazilian "pão de queijo" or the French "gougères" or the Colombian "pandebono" but all of these are different from each other as well. Gougères are lighter and more airy while the Brazilian ones are chewier but drier on the outside. I would say the pandebonos are closest in taste and texture to the Bolivian cuñape but it is slight more bready.

In Bolivia, we use mennonite cheese (farmer's cheese) for this recipe and honestly without that cheese it will never be exactly like the original but you do what you can. I've been hunting down a similar cheese in the U.S. for ages but the closest I can get to it is to use the queso blanco or fresco and add some more salt (or even mix some feta into it).

The history of the cuñape is very interesting. It is a Guaraní word that means "a woman's breast&…

Donut Friend & Town Pizza - York Blvd, Highland Park, CA

First, Donut Friend - a DIY donut house. They also have some on their list that are already made. I like ordering off their menu because well, they spent a lot of R&D money to make sure some of these ingredients work together. When left up to my demise, the donuts I create end up tasting off. 
My favorite off their menu is the Jets to Basil and Nutella Vision. This one below is neither of these. I don't even quite remember which one this was but it contained reese's pieces and it wasn't as good as the two aforementioned donuts.

You end up ordering at the cash register but the setup looks almost like you order it when you walk up to it and follow the donut maker to the cash register. That is not how it works here. You just order at the cash register and someone makes it for you (and you're allowed to watch this person make it for you). Yes, it is a confusing set up and I get annoyed as well. 
Another place we go to frequently just because it is convenient and becau…

Making Mocochinchi

I get really excited when I can think of a food or drink that is solely Bolivian. I admit there isn't too many Bolivian dishes that are not influenced by the many countries that it borders. Even the Saltena, Bolivia's most famous empanada looking pastry comes from a woman who came from Salta, Argentina, to Tarija, Bolivia. 
So when I'm researching Mocochinchi, my favorite childhood and now adulthood drink, made from dehydrated whole peaches, sugar, and cinnamon, and I find that it's a "Bolivian"drink, I get really really excited. Bolivia Bella goes on to describe regional favorites. 
In Santa Cruz, you can buy the dehydrated peaches in the open markets. I snag a pound of dehydrated peaches because you really can't find these in the U.S. except maybe in Miami or Virginia, where there is a huge population of Bolivians. Using sliced dehydrated peaches don't really work for this particular drink because the fun is eating the reconstituted peaches afterwa…