Some Westerners might have trouble wrapping their heads around eating barbeque that’s not dripping with sauce, but it’s a good way to go.
Chinese barbeque is quite different from the slather-it-on barbeque of, say, Memphis or many Canadian backyards.
It’s generally known as shaokao with the meat and seafood grilled on skewers like a kebab. But shaokao is also split into different styles depending on the region of China the cook is from.
In North Burnaby, Lu Lu’s Kitchen on Hastings at Beta in the Heights does a more northern style that isn’t quite as spicy as the Sichuan flamethrower style.
Lu Lu has taken over the old Italian restaurant Romana that stood for decades and it’s a worthy successor.
The décor is exactly the same, which means that it looks like a medieval castle inside.
The menu is a variety of skewers, from lamb to beef to chicken to shrimp.
The shrimp is stabbed with a metal rod with the head and tail still on there. It’s fun to dig through it to get to the meat.
But it’s the lamb that is the real show-stopper. It’s grilled so it’s tender and succulent with some delightful spices. I also enjoyed the grilled chicken bones that you crunch through. We also added some pig feet that are a delight to chomp on.
Each table comes with a heated grill to keep your meat hot while you eat.
We also had grilled octopus that you’d normally find at the Richmond Night Market. It’s hot and spicy and pretty tender.
Now, as far as spice level goes, my friend told them to dial things back a bit for me so you can expect things to have some heat if you don’t inform your server.
It really is a protein extravaganza, although there are some vegetarian side dishes you can order to mix things up. Lu Lu is a perfect place for a big group.
I’m sad that Romana is no more, but Lu Lu is a fine addition to the Heights food scene.
DISCLAIMER: I have not been compensated in any way by the restaurant for writing about it. They don’t even know I am writing about them.
Follow Chris Campbell on Twitter @shinebox44.
