Lu Rou Weighing in at $10+ for 2 slabs of fatty goodness isn’t quite exactly gentle on the pockets. Thankfully, the tenderness of the pork slathered in the sufficiently seasoned gravy was somewhat able to redeem it from wailing wallets.
However, the discerned would have been able to tell that the meat could have been more flavorful if not for the fact it was probably cooked using a pressure cooker to achieve that level of tenderness within a shorter period; before being doused in a well seasoned broth. Still a commendable taste, nonetheless.
Not pictured here, we also tried plentiful other dishes: burnt chili chicken ($10+), five spiced squid ($10+), fried chicken with nori mayonnaise ($10+), Brussel sprouts with salted pork and mushroom ($10+), bamboo shoots in pork broth ($5+), kailan with crispy bait ($10+), black fungus in dashi ($5+), smashed baby potatoes with plum sauce ($5+), chicken hearts with fried ginger ($5+), as well as a canister of sour plum juice ($10+).
Only thing to mention is that fame perhaps is the precursor of downfalls. Before word of Salted Plum got around and before being featured on a particular YouTube food show, the food standards were apparently much better than the current. The current appears to skimp on portion sizes, and seasonings tend to be too heavily skewed (sodium and MSG wise). Nothing much spectacular to warrant a return visit, and definitely nothing sufficient to quench my welling thirst after the meal.
