Twitter Handle: @luckyredshop
Address: 318 Spadina Ave, Toronto, ON
When I visited: March 13th, 2015, Pre-opening event
Back in the summer of July 2014, Lucky Red had opened with a bao-centric menu. After an abrupt closure, brothers David, Phil and Peter Chau (owners of Banh Mi Boys) decided to revamp the menu and the overall vibe of the restaurant.
Lucky Red was originally set to open on March 17th, 2015 (St. Patty’s Day!) in its original location in Chinatown, but it looks like the public will need to wait just a tad longer to see what Lucky Red has in store.
My friends and I had the opportunity to attend the pre-opening event, where we had a chance to meet David Chau to understand his inspiration behind the interior design and menu. The restaurant makes an ideal hang out spot for good drinks and sharing bar food. There was about the same amount of food choices as the bar choices on their menu, with many specialty drinks and craft beer from their fully licensed bar.
The menu did not get rid of their baos completely. In fact, they shouldn’t. Customers may be rolling their eyes…”been there, done that”, seeing another pork belly baos on the menu, but Lucky Red executes their baos very well. The pork belly was full of flavour. At $7 for 2 pork belly baos, this was well priced and filling.
The Bo Tai Chanh (beef tartare) with a Vietnamese spin should be kept on their menu; a great accompaniment to a cold beer!
And the standout from the menu was the Fried Chicken, which is a must have! David said the number of pieces for the price point may change, but the introductory price for a large was $13 for 6 pieces, which was amazing! The chicken was hot and juicy, with a crispy skin that was both savoury and had a subtle sweetness to the skin. I did the amateur move of squeezing lime on my chicken skin first, which softened parts of the skin. The pickled radish and fennel were a good addition to the dish.
As for dessert options, Lucky Red thankfully kept their delicious smores bao on their menu and added a durian tarte to the list.
I look forward to the opening and seeing the final menu choices!
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