For our Friday lunch with my SIL, we decided to venture out from the Ortigas area and check out Lu. I suggested the place after having a nice experience food wise during the event as well as having heard and read many good things about it.
We started off with Lu's Sizzling Gamas (P385). The shrimps were plump and crisp, signaling freshness. the sauce was a little bit spicy but balanced off with the rustic bread served on the side, which we commented tasted and smelled like lamb.
For our next appetizer we had the quirkily named On a Roll (P275). There was a choice of either Crispy Prawn & Shiitake Spring Rolls or Vietnamese Rice Rolls with Curried Chicken or a combination of both.
We decided to have both, good thing we did since Irene and my SIL only liked the crispy prawn roll since it had less of a curry flavor compared to the Vietnamese rice roll. I liked them both, one was crispy while the other was soft, a nice contrast in textures. The curry flavor drew me to both, albeit present in different degrees. The dish was served with 3 kinds of sauces namely Sinamak vinegar, Orange mint and peanut.
The last appetizer we ordered was the Chiptole Crab Cakes with calamansi ranch dressing (P325). I was quite surprised when this was served, there were only 2 pieces and quite thin at that. I held back my comments and proceeded to get a taste, nothing special there also. I would not order this again because of both price and pedestrian taste.
SIL ordered Poached White Flounder on Lemon Risotto (P565). Sounds interesting and I couldn't wait to get a taste. We found the fish bland but the lemon risotto more than made up for it. The risotto is on the wet side but it had a nice citrus taste that was both creative and refreshing.Wish we could order it sans the fish.
Irene had her mind set on trying the Linguini Bolognese with Chorizo and Smoked Bacon (P425).She loves bacon and chorizo but finding them both in one dish was too good for her to pass up. The dish was good but it felt too rich to have a lot of, I think we wrapped half of this to go. Maybe the three appetizers had something to do with this also.
I wanted some for of meat so LU's Ultimate Porkchop (P595) was my choice. It was served with mashed sweet potato and pickled onions and a tangy orange-achuete sauce. This one big piece of meat, if I'm not mistaken around 15 oz. or almost half a kilogram. Despite the size, the meat was still tender and well cooked. The sweet potatoes played the foil against the tangy sauce and the smoky taste of the meat, while a piece or two of the pickled onions cleared the palate for more.
Lu food is heavily Moroccan inspired with its the use of strong spices by Chef Luis de Terry uses. Food was excellent although some dishes were on the high side, price wise. This place has made it to our restaurant list, establishments which we are sure to return to, again and again.
Lu
Joya South Tower
Rockwell, Makati
403-3991
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