When I learned from Chef Sam Wong that he was going to avail a few dishes from his @luckyhouse_privatekitchen menu for takeaway, it was a no-brainer which one I had to order straightaway.
When previously dining at his home, the Crayfish Horfun had been the finale I would pace the preceding courses for, so that my tummy would have ample room by the time it appeared on the table.
This tray, priced at $165, can feed 4 to 6 pax. And it travels beautifully with nary a compromise to the silkiness of the rice noodles saturated in the umami juices of the sweet crayfish, fried shallot oil and other seasonings. There is a hefty amount of the crustacean itself buried in the horfun, cut in big chunks - each, remarkably fresh and bouncy.
If you’d like to try @luckyhouse_privatekitchen’s cooking, this “lockdown lite” period really is the best time because there is no need to wait years. I heard from Chef Sam that come 1st June, he will be announcing a new takeaway menu. Therefore, I suggest following him on Instagram to not miss his updates.