Uncle Lu Richmond 安可盧萬巒豬腳 is a Taiwanese restaurant that I’ve tried a few times now. I am quite happy there are few new Taiwanese restaurants opening ex. Maji Taiwanese Stir Fry 麻吉台式熱炒. The decor at Uncle Lu reminds me of an evening of Taiwanese lantern festival.
Classic Garlic Stir-Fry Water Spinach: a simple, clean and classic dish with fresh Chinese vegetables. You can never eat too many vegetables.
3-Spice Chicken Hot Pot: Dry marinated chicken with a ton of fried ginger and green onions. The meat was tad on the dry side.
Oyster Pancake: This oyster pancake is towards the watery side. A little goopy if you will. It was pretty delicious but didn’t have a lot of oysters. It is different to traditional Chiu Chow oyster pancakes that are dry. If you prefer the dry crispy oyster panckaes than, JC Kitchen 嫁Ge冷潮州菜 and Parklane Chinese Restaurant 百樂潮州酒家 are pretty good.
Fermented Pork Chop: A mild and not very salty. The meat is fatty and quite tender.
Pork Hocks: marinated in soy sauce and served with garlic dipping sauce. The meat was fatty and I would prefer some leaner cuts.
Fermented Shrimp Fried Rice: A fragrant fried rice with some salty shrimp. I liked the rice was dry enough and not mushy.