update on the lucky wok….

Back in January, I did a review of my favorite Kansas City Chinese restaurants. Now that I’m back in the area, I’ve had a chance to get back to one of them, Lucky Wok in Overland Park, Kansas – this time with camera in tow. Check out my flickr account for a pictorial “essay” on my meal there.

Chicken and tofu stew with preserved salted fish
Originally uploaded by

The dinner featured some of my Lucky Wok’s favorites, like their sea cucumbers and a hot pot stew of chicken and tofu infused with the pungent heady taste (and smell) of salty Chinese preserved fish (pictured). The most stunning dish was a taro-stuffed duck that was specially pre-ordered from the chef by one of my dinner-mates who is very good friends with the owners. The preparation is very labor-intensive: a duck is de-skinned, whole. The duck meat is de-boned. The white meat is sliced into small pieces while the rest (end-cuts) are minced and mashed with cooked taro-root. The slices of meat are put back into the skin in a single flat layer. The remaining cavity is stuffed with the taro-duck mixture. The entire thing is roasted until the inside is cooked and the skin is crackling crispy – amazing.

~ by ulterior epicure on June 4, 2006.

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