Duck Popiah | cilantro stems, pickled jicama, house-made hoisin chile sauce

I have always loved a good stack of spring rolls to start off my Asian, Asian fusion, Asian-influenced, Asian what-have-you meal. That love, however, has just transcended to a whole new level of appreciation thanks to Lukshon’s Duck Popiah.

Since you can’t have a good burrito or taco without a good tortilla; the same applies to their Asianfied counterparts. The overall quality is owed in no small part to the wrapper – the freshness of which was apparent from the moment my dining companion and I observed the Chef de partie rolling the skinny scrolls from our seats at the bar of Lukson’s beautiful, open kitchen. The balmy texture of the wrap made it undeniable that the skins were battered and rolled in-house. It made me yearn for the makers of even the best Chinese beef rolls I’ve had in San Gabriel to trade in their often dry, flour wraps for these.

And the fresh cilantro, the pickled jicama, all those vibrant flavors coming together with the rich bird that is duck, and altogether dressed in a house-made hoisin chile sauce. So delicious. The collapse of that soft shell revealed the crunch of bright, pickled flavors paired with tender duck meat, all of which is dressed in sweet and spicy. The popiah were pretty much my favorite thing at Lukshon during my first and only visit thus far. I enjoyed my other dishes (and also loved the cocktails), but I still feel unqualified to say what they were until I visit a few more times. But the duck popiah and its refined execution on all levels…I already know this one is a wash. A favorite. Rinse, repeat. 

I’ll be back for more, dear Lukshon. As for you, go – and report back on what your favorites are.