Lukshon: Outstanding Asian Offerings

It all started out with the water, not tap water, not a designer, labeled "elixir," but just a nice cool bottle of complimentary H2O.  “Would you prefer flat or fizzy?” our knowledgeable server Julie inquired.  I was expecting a hefty price tag, but she confessed that it was free of charge.  Nice start.

And so our adventure began at Culver City’s latest and greatest invention, Lukshon, a few steps from Sang Yoon’s other happening hideaway, Father’s Office.

Lukshon arrived at the departure of another one of my favorite Asian sensations, . But it’s parked right next door to , a popular spot for those wanting affordable French cuisine.

This is a cool place, designed by Ana Henton with MASS Architecture & Design, and is very streamlined, without the barren industrial ceilings that are so popular in many contemporary restaurants today.  

Sitting down on the left side of the restaurant, there’s a handsome teak barricade that dwarfs the nearby conversations in the interior of the restaurant, allowing you to enjoy your company and the intuitive inventions of Sang Yoon himself.

Be prepared to drop a few bills at this place.  Large plates range from $17 to 36, with the smaller plates in the $14 to $16 range.  If you’re looking for a bargain, you might as well leave now, as there are a myriad of other Asian places in Culver City that will gladly take your money. But what you’ll miss is the finesse of a fine and memorable meal.

We began with the Deer Island Scallops ($15), with a water chestnut cucumber relish and prawn salt. It was delightfully subtle, elegant and refined, like a quiet woman dressed in pearls.  Look at her in all her beauty, then indulge slowly and savor. This was our favorite.

Next came the Chicken Dumpling Soup ($10), which had a nice campfire "smokiness," due to the superior broth made from pork, beef and chicken, coupled pea sprouts and egg.  This was one of the better values on the menu, and quite filling as well.

We loved the Prince Edward Island Mussels ($17), with green chile rempah, coconut, tapioca, Thai basil and lime.  I loved that these little fists weren’t too spicy, and the subtle kick at the end was a nice touch.  

The Wok Charred Baby Eggplant ($8) was all right, with panch puran, tomato sambai, and mint. Quartered, they looked like tiny figs, with a bit of fire in their afterglow.

Our complimentary dessert was a demitasse of flavor; it was a banana cake with pine nut streusel, paired with a lovely kiwi soup, Beijing-style frozen yogurt and a jasmine infused poached pineapple, which made a nice citrus ending to our evening.

Spring is almost here, and their outdoor patio looked promising, sporting an inviting fire pit. Ambitious diners braved the cold since the place was packed by 6:30, and from the looks of their faces at the tables, Culver City has another winner with Lukshon.