The deep-fried chunks of moist chicken were just crisp enough with the punch of the slightly sweet, garlicky sauce and the side dish of so-so white rice. General Tso's Chicken ($15) is a standard on Chinese menus and chef Joe Ku creates a plate that pleases the eyes and taste buds. The won tons, supposedly filled with shrimp and pork, had only a hint of either and the noodles was a clump of vermicelli that seemed added at the last minute to a tasty broth, along with a heavy helping of cilantro.Ī small platter of Pad Thai ($14) was a good, if slightly sweet and under heated, rendition that I left unfinished when the main courses hit the table. Sorry, not available in smaller portions, our server said. The $14 bowl of Won Ton Noodle Soup (served with a single spoon) could easily have fed four people. Another five minutes and a gigantic bowl Won Ton Noodle Soup appeared, followed quickly by an order of Beef Pad Thai and five minutes later by the main courses: Chinese Roast Duck and General Tso's Chicken. Our first courses from the Dim Sum roster arrived in less than five minutes – Crab Rangoon and Char Sui Bao.

The server looked it over and our dining adventure began. When we'd chosen our meal from the menu, we had to check off the selections on the separate sheet. It seems geared to customers who want to get back to losing or winning as quickly as possible. You'll find dishes with culinary roots in China, Laos, Vietnam, Japan and Thailand, all prepared with lightning speed - and that's part of the problem at Luk Fu.

With the exception of the Dim Sum, almost any selection here could be a meal with the heftier choices on the specialty list. Luk Fu's menu is divided into eight sections: Dim Sum noodle soups congee, a kind of rice porridge wok-fried and steamed noodles fried rice 'simple specialty dishes ' sweets and specialty beverages (Asian coffees and teas).

Maryland live casino noodles restaurant