For regular readers of my blog, I will look like a big liar for always telling that I try my best to veer away from Chinese cuisine. However as much as I honestly avoid eating anything Chinese, being born Chinese, will deem it inevitable.
Last Sunday was like any other Sundays, except that we weren't able to prepare and cook for dinner. And what's a family without cooked food by 6PM to do? Yes, eat out. Ours though was in a Chinese restaurant as expected.
We live within the sunken industrial CAMANAVA region, and my parents are quite impatient when it comes to eating out. So instead of checking the resto-filled areas in Quezon City, we just settled for Luk Foo Cantonese Kitchen in Monumento, Caloocan.
We are already regulars in this Chinese restaurant. My dad would often eat lunch here with some friends. My mom would normally grab a takeout order of Pancit Canton for merienda. My date and I, on the other hand, would usually order cold cuts and dimsum for late evening dinners.
But despite the countless times we've been to Luk Foo, the restaurant still exudes the same homey elegance which has been welcoming us for the past 2 years already, along with the friendly servers who greet us with a familiar smile.
Our dinner at Luk Foo usually starts with an order of their Special Cold Cuts Combination. However this time we skipped it in fear of taste fatigue, so we started with Hot Sour Soup (P250) instead, the soup choice we always opt to order in Chinese restaurants.
Luk Foo's Hot Sour Soup is a great Chinese starter. The soup is rich and thick, generously filled with meat, mushroom, bamboo shoots and tofu. Its taste is of a harmonious mix of spicy and sour -- a truly delicate yet powerful blend of red peppers and vinegar.
We also ordered some Hakaw or Steamed Shrimp Dumplings (P80) which is soft dough shell-covered shrimps.
As lovely as this delicate cockle-shaped dimsum looks, it was not as flavorful as we've wanted. The dough is soft, yet it didn't compete quite well with the ones we had at Hong Kong Emperor.
Instead of ordering their Yang Chow Fried Rice like we always do, we veered away from the common and got their Luk Foo Fried Rice (P270).
The Luk Foo Fried Rice tasted quite similar to Yang Chow, except that the former has various toppings -- asado, roasted duck, fish fillet, broccoli and nuts. It was actually a complete meal on its own as it was a mixture of rice, meat, fish and veggies.
My dad love their Roasted Duck (P320), so we ordered one.
The meat was tender and moist, juicy and very flavorful. However, my dad was quite disappointed since the skin lacked the slight crispiness that he likes. He even teased the manager for the inconsistent quality of the Roasted Duck, sharing that the last time he ordered for the same dish, its skin had a beautiful crisp.
We also had an order of their Salt and Pepper Spareribs (P260), one of the few on my Chinese food favorites.
Although I didn't expect it to be as flavorful as King Chef's Spareribs with 8 Spices, I found it a little underseasoned. The meat was quite overcooked too -- total opposite of the way I want it.
My family and I didn't order and eat as much as we would usually do. But my little sister and I still had our regular drink, Watermelon Shake (P65) -- oldie, but goodie.
Being a regular at Luk Foo, I can't help but be a little more nitpicky with the quality of their food. For the 2 years we have been frequenting this Chinese restaurant, we have already tasted some of the best they can offer. However, it must've been hard for them to maintain a consistent standard when it comes to cooking. Probably due to the inevitable employee turnover. But nonetheless, throughout the years, we have received a consistent warm and commendable service which is why we keep visiting the restaurant again and again and again.
Ambiance - 4.5/5
Service - 4.5/5
Price - 4/5
Overall Value - 4/5
Luk Foo Cantonese Kitchen, Monumento
G/F of Puregold, Samson Rd.
Caloocan City, Metro Manila