Lucky Suzie goes beyond the ever-Instagrammed taro scotch eggs and azuki-filled cronuts available at Zacharay Tan's other locations. Instead, it falls somewhere between his experience in fine dining and his Penang heritage.
The Devon Cafe and Devon on Danks chef says the eatery, which was partly inspired by the success of the Devon by Night series, is entirely separate from the food scenes he has set before. Lucky Suzie focuses on street-eat vibes and cocktails.
Tan is in the kitchen alongside head chef Berron Kim and the former Devon by Night team. Michael Baronie is restaurant manager. Marco Oscar Oshiro Giron is at the bar making eclectic Asian-inspired cocktails, including a kaffir lime, galangal, orange, lemongrass and vodka number, and a carbonated cocktail of Pisco, goji berry and calamansi with egg whites and chocolate bitters. A sommelier by trade, Baronie curated the wine list.
Tan is staying true to his Malaysian heritage with a menu rich in hawker inspiration. There’s a synchronicity to his dishes, a common thread of textural adventurism that connects the scrolls of raw kingfish (heightened with a ginger flower vinaigrette); the yam bean, shitake and mud crab kueh pie tee; and the Green Fish Salad, a salad of jellyfish and whole fried school prawn accented with matchsticks of cucumber, bean sprouts and yam bean.
The fit-out is clean and crisp; there is subway tiling and exposed bricks and roof beams. Neon hoop lights by Studio Ham hang from the ceiling.