Lukshon Restaurant – LA

Description

Description

Lukshon, the yiddish word for noodle, is the brainchild of celebrity chef Sang Yoon. An inspired interpretation of modern Southeast Asian Cuisine, introducing the refined flavors of the region with a menu that explores shared ingredients from diverse culinary landscapes. Complementing the cuisine are a signature lineup of hand-picked craft beer and wine, as well as Asian-inspired cocktails made with imported small-batch spirits. The award-winning restaurant design features cozy outdoor dining and an intimate chef counter overlooking the state-of-the-art open kitchen.


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Lukshon Restaurant – LA
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Lukshon Restaurant – LA
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Lukshon Restaurant – LA

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Skinny Table’s Healthy Recommendations

DINNER MENU

SINGLE ORIGIN TEA

  • Xue Long Green 2014 Harvest (Fujian)$7 – crisp, sweet
  • Dragon Pearl Jasmine Green (Fujian)$6 – floral, complex
  • Silver Needle Fuding White 2013 Harvest (Fujian)$9 –  honey, delicate
  • Aged Tung Ting Oolong Ca. 1980s (Nantou)$8 – toasty, aromatic
  • Gold Thread Black (Yunnan)$6 – malty, rich. Red blossom Tea Company San Francisco, CA

PLATES

  • Hawaiian Butterfish $14 – lime cells, thai chile, herbs, coconut snow
  • Tea Leaf Salad $13 – cabbage, crispy chana dal, marcona almonds, peanuts, sesame, blue prawn
  • Not Chinese Chicken Salad $12 – lacinato kale, black garlic vinaigrette, puffed black rice, sesame and yes, chicken
  • Crispy Whole Fish – wok charred cucumbers, pickled onions, pecel sauce

MP

  • Beef and Broccoli $32 – prime hanger steak, grilled gai lan, black bean ghee, puffed tendon

LUNCH MENU

SINGLE ORIGIN TEA
Red Blossom Tea Company San Francisco, CA

  • Xue Long Green 2014 Harvest (Fujian)$7 – crisp, sweet
  • Dragon Pearl Jasmine Green (Fujian) $6 – floral, complex
  • Silver Needle Fuding White 2013 Harvest (Fujian)$9 – honey, delicate
  • Aged Tung Ting Oolong Ca. 1980s (Nantou)$8 – toasty, aromatic
  • Gold Thread Black (Yunnan)$6 – malty, rich
  • Organic Formosa Black #18 (Taiwan)$4 –  honeycomb, silken (served chilled)
  • San Lin Xi Spring 2014 (Taiwan)$5 – floral, elegant (served chilled)

PLATES

  • Hawaiian Butterfish$14 – lime cells, thai chile, herbs, coconut snow
  • Tea Leaf Salad $9 – cabbage, crispy chana dal, marcona almonds, peanuts, sesame
  • What the Pho ?$11 -brisket dumpling, pho consommé, traditional garnishes, smoked sriracha
  • Not Chinese Chicken Salad $12 – lacinato kale, black garlic vinaigrette, puffed black rice, sesame and yes, chicken
  • Lobster Roll “Banh Mi”$16 – pig ear terrine, spicy green papaya slaw
  • Wok Charred Chinese Broccoli $8 – x.o., white miso, sesame
  • Chinese Eggplant $9 – fennel raita, tomato sambal, eggplant “fries”
  • Sichuan Dumplings $11 – kurobuta pork, spicy ma­la vinaigrette, sesame, peanuts
  • Kurobuta Pork Ribs$16  -spicy chicory coffee bbq sauce
  • Steak Bao $11 – chinese black beans, asian pear, kohlrabi, kimchi vinaigrette
  • Steamed Fish $19 – taiwan spinach, black bean ghee, ginger, herbs
  • Larb Burger $15 – peanut bun, larb seasoning, green cabbage slaw, green fire aioli, taro chips
  • Chicken Rendang $15 – malay spices, red chile lemongrass rempah, coconut cream

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* Menu Items and Prices subject to change. Information related to this restaurant is provided solely for informational purposes only and is not endorsed or guaranteed by Skinny Table  or any Listed Restaurant.


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