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Posts Tagged ‘Lu Lu Seafood and Dim Sum’

The Scoop: Lu Lu Seafood & Dim Sum co-owner to open standalone Lulu Fresh Express and a dim sum food truck

Thursday, April 9th, 2015

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Fans of Lu Lu Seafood & Dim Sum will soon get a new take on their favorite Chinese fare on board a new food truck and at Lu Lu Fresh Express, a new fast-casual restaurant to open in either Clayton or University City on The Loop. Lu Lu Seafood co-owner Julia Li said the truck is slated to roll in early June and the new restaurant will open in mid-summer.

Li launched Lu Lu Fresh Express on April 4 as a satellite location at Dierbergs in Creve Coeur. Customers there can purchase grab-and-go meals featuring fresh, healthy Chinese food, the same type of fare Li will offer at her new brick-and-mortar. “I want to help introduce the Midwest to what authentic, healthy Chinese food looks like,” she said. “Dim sum is actually a very important part of the Chinese culture. Most of it is steamed, oil free and gluten free. Real Chinese food is very healthy.”

Though she is still finalizing a location, Li said the menu at Lu Lu Fresh Express will include a selection of steamed dumplings, steamed dim sum and a counter where customers can build their own healthy Chinese meals with fresh vegetables and proteins on beds of brown rice, tossed greens or folded into a wrap.

Li also plans to take the dim sum game on the road. The Lu Lu’s food truck will include a selection of dim sum, duck steam buns (which Li called duck tacos), moo shu wraps and dumplings. She also hopes to serve fresh lychee martinis and Tsingtao beer, a Chinese brew. The truck will roll in both St. Louis city and county. “We have a full roster of events scheduled for our dim sum truck,” Li said. “We’re hoping to make an appearance at the Taste of U. City in May, along with many cultural festival appearances.”

And what of the venerable Lu Lu’s Seafood, which her parents have operated for 17 years? Li said the restaurant will continue its traditional dim sum service. “A lot of people come to our original locations for authentic dim sum,” she said. “(Lu Lu’s Fresh Express) has only brought us more business.”

Catherine Klene contributed to this report.

-photo by Carmen Troesser

 

Make This: Lu Lu Seafood and Dim Sum’s Singapore Noodles

Tuesday, May 14th, 2013

Singapore Noodles
Courtesy of Lu Lu Seafood and Dim Sum
Serves 2

1 lb. baby shrimp, peeled, deveined, rinsed and drained
1 boneless skinless chicken breast, cut into ¼-inch strips
2 Tbsp. thin soy sauce
¼ cup white wine
1 Tbsp. cornstarch
½ tsp. ground white pepper
Canola oil
1 Tbsp. freshly minced ginger
½ cup scallions, cut into 1-inch strips
1 Tbsp. minced garlic
½ lb. bean sprouts
1 red bell pepper, de-stemmed, de-seeded and julienned
1 onion, peeled and julienned
Salt and freshly ground black pepper to taste
2 eggs, lightly beaten
1 lb. thin rice noodles, soaked in cold water for 2 hours and drained
2 Tbsp. Madras curry powder

• Place the shrimp and chicken in a medium-size bowl. Add the soy sauce, white wine, cornstarch and white pepper and stir to coat. Let marinate in the refrigerator for 20 minutes.
• Place a wok over medium-high heat and coat with canola oil. When the oil is hot, add the ginger, scallions and garlic, and stir-fry for 30 seconds.
• Add the shrimp and chicken (with their marinade) to the oil, and stir-fry quickly for 30 seconds to 1 minute. Remove the shrimp and chicken from the wok and set aside.
• Add the bean sprouts, bell pepper and onion to the hot wok. Season to taste with salt and pepper, and stir-fry for 1 minute. Remove from the wok and set aside.
• Wipe the wok clean and coat well with a new layer of canola oil. When the oil is smoking hot, add the eggs and rotate the pan so as to quickly spread the egg into a pancake shape. While the egg is still partially fluid, add the rice noodles to the wok.
• Stir and fold the noodles and egg into small pieces, so they are uniformly dispersed. Continue to stir to keep the noodles from sticking to the pan.
• Add the curry powder. When the noodles are steaming hot, add the shrimp, chicken and vegetables back into the wok, and stir until everything is steaming hot.
• Serve immediately.

Lu Lu Seafood and Dim Sum, 8224 Olive Blvd., U City, 314.997.3108, luluseafood.com

— photo by Carmen Troesser

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