This post originally took place on April 17, 2010.

The day started late with a bowl of Hong Kong style macaroni in soup brought home from one of the local cafes in Flushing. Meals like this can serve as breakfast, lunch, or dinner. This bowl included some slices of pan-fried Spam, peas, and a fried egg – my favorite style.

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Macaroni with Peas, Spam, and a Fried Egg in Soup

My only complaint was that this place had a weak soup base, which was more water than chicken stock.

We visited some relatives in Brooklyn, and ate a superb dinner at the Lucky Eight Restaurant in Brooklyn’s own Chinatown. The dishes are a little pricier here than in other similar restaurants, but the food seems of a much higher quality. Almost every dish was to my taste, which rarely happens.

My father ordered all the dishes in Cantonese, but I don’t recall the exact names. I can only give you a general idea of what we ordered.

We skipped the soup today and started off with a garlic chicken dish. Everything about this dish was spot on – the skin, the meat, the sauce.

Lucky Eight Restaurant - Garlic Chicken

Garlic Chicken

We got a crab dish after a suggestion from the waitier, who told us that the crabs today were big. Everyone loved it this dish – the crab was full of fat, which several people at the table liked to eat. Throughout dinner, I kept on coming back to this dish and sample a bit more the crab. My camera was greasy by the end of dinner.

Lucky Eight Restaurant - Crab


Our next dish was the most popular of the night, strips of pork from the neck of the pig served in an old styled beggar’s dish.

Lucky Eight Restaurant - Fatty Pork Neck

Slices of Pork Neck

The bowl itself was the center of many jokes and reminicing. C. could not stop talking about how good the pork was and how we had to come back for it again.

I didn’t try the eggplant, as it’s not something I eat, but many people at the table did.

Lucky Eight Restaurant - Eggplant


By the time I remembered this dish (I was busy picking at the crab), all the scallops were gone. 🙁 It was very popular.

Lucky Eight Restaurant - Scallops


The strips of fatty beef was a favorite of mine that night.

Lucky Eight Restaurant - Fatty Beef

Fatty Beef

The name of the dish itself includes “fatty beef.” The type of beef they used are the strips found when you get beef shabu-shabu or Japanese beef bowls.

These Chinese-style fish sticks were huge with a crispy, yummy batter. They came with a mayo sauce with a hint of wasabi.

Lucky Eight Restaurant - Fried Fish

Chinese-style Fish Sticks

The steamed eggs whites with chicken was a bit of a miss with everyone.

Lucky Eight Restaurant - Steamed Egg Whites with Chicken

Steamed Egg Whites with Chicken

It went great with rice, but we all felt that our mutual loving relative made this dish better.

Our last dish was some ong choi, or water spinach. It was really good, but I was too busy peeling myself off the food wall I hit to take a picture.

With any Chinese restaurant of some authenticity, you get, at the very least, oranges and perhaps some tong shui at the end of your meal.

I normally don’t like hung dao sah (red bean tong shui), but Lucky Eight’s version had black rice in it, which I’m very partial to.

Lucky Eight Restaurant - Red Bean & Black Rice Tong Shui

Red Bean with Black Rice Tong Shui

Once we got home, I decided to relax with a cup of tea after we nearly got into an accident on the highway when another car swerved at us.

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Tea Forte - Black Currant Tea

C. brought this back for me from the Omni hotel in Washington DC when she was there for the sakura matsuri.

It’s a black currant tea in a structured pyramidal mesh tea bag from Tea Forte.

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The "tea bag" out of it's packaging.

Once you unwrap the little package, there’s a very definite smell of black currant. It reminds me of childhood days with tubes of black currant gummies.

The tea bag is designed to sit in your tea cup or mug and stay in, instead of floating around like a Lipton tea bag.

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Steeping my tea.

I added a bit of sugar to sweeten the tea. The tea was a little rough on the palate, and could maybe use a very faint hint of milk to smooth it out. I drank it black though.

It tasted mostly of good black tea with a definite hint of black currant, although it didn’t overpower the tea itself. The bit of sugar I added helped bring out the slight fruity aroma.

Definitely a tea I’d try again should I happen to come across it.


Lucky Eight Restaurant
5204 8th Ave. (btwn. 52nd Street and 53rd Street)
Brooklyn, NY 11220
(718) 851-8862


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