Arriving at Old Shanghai on a Thursday after work, there were plenty of familiar and not so familiar faces waiting patiently for things to kick off. Immediately I spied Perth Eats, The Foodie Hub, Oyster & Pearl, The Skinny, Travelling Corkscrew and many others so there was lots of chatter and happy greetings. Once the entire team had arrived, we were off on foot, walking to the Lucky Chans destination.
Sitting back to relax and chat amongst ourselves, we start things off with a smokey cocktail in a lucky bottle. I’m not sure what was in it, but I definitely could taste yuzu (an Asian citrus fruit) and really enjoyed the smokiness which added a new dimension of flavour. A tasty and very different cocktail to anything I’ve had before.
We were also treated to bottles of Asahi Black which I hadn’t tried before. I’ve had normal Asahi, but this one is darker and quite rich – a really enjoyable beer.
Watching the team set about preparing our dinner, I have to admit I was really excited. I’ve never had ramen before, much to most people’s surprise! I have been meaning to try it for so long, in particular after chatting to fellow blogger Ministry of Gluttony who has a bit of a love affair going on with this famous Japanese noodle dish. Judging the smells alone was enough to make my mouth water!
Soon enough it came time for me to finally taste test the goods so I sat down with foodstagrammer Perth Eats (who also was a ramen virgin) and after adding some condiments, we dug in.
The stock made to create the broth is a lengthy process – starting with kombusha then shiitake mushrooms and finally pork and chicken fat. A good stock is so important in Asian cuisine. As a child I used to watch my mum create vats of flavoursome stock by soaking varying bones of different animals. Powdered stock has nothing on this kind of taste. And it’s particularly satisfying seeing the little pools of oil skimming along the surface of the liquid. Remember, fat is flavour. A motto I seem to live my life by.
Making my way through the ramen dish I’m pleased to see little surprises of flavour though out. There’s tender slices of pork, with just the right amount of fat. Crunchy slivers of spring onion. But best of all is the wobbly barely cooked egg that bursts forth delicious gooey yolk as my spoon cuts through the surface like butter. Oh how I love egg!
So how was meeting Lucky Chan? I had a blast! Noodles – handmade in particular – always are the key to my heart and while I have to admit I was a bit reserved in whether non-Asian chefs could pull off a well balanced flavoursome ramen dish, I was pleasantly surprised.
Best of all was having the opportunity to sit down with the chefs and bend their ear on travel, eats and recipes. I’ve walked away with some tips to improve my gnocchi and even steak! Love it!
We’re so lucky living in Perth right now, with the food scene on the up and up. There’s so many exciting restaurants and bars around, and I think having a place that is crowd funded like Lucky Chans is the next step for us all. It’s an intention that unites, that brings us all together for a common purpose. Get on their website now and do your part, or spread the word to get others involved #whoisluckychan