Dry Pot — 干锅
Our house speciality. Pork ribs, squid tentacles, fish fillets or cauliflower tossed in the wok with chillies, garlic and Sichuan spice, then served bubbling in the pot.
Signature of the houseAuthentic Sichuan restaurant on Richmond Row, London, Ontario — home of sizzling dry pot and Sichuan boiled-in-chili-oil, freshly cooked to order. Dine in, take out, or get it delivered.
Our house speciality. Pork ribs, squid tentacles, fish fillets or cauliflower tossed in the wok with chillies, garlic and Sichuan spice, then served bubbling in the pot.
Signature of the house
The real Sichuan test. Beef, pork or fish poached in a fiery chili-oil broth over bok choy and bean sprouts, finished with peppercorns for that numbing málà heat.
Signature of the house
Our most-ordered combo — 2 spring rolls, honey garlic pork ribs, broccoli beef and chicken fried rice, every dish freshly cooked to order by the chef.
Most ordered
Crispy noodles tossed with a savoury medley of stir-fried vegetables, delivering authentic Cantonese flavour in every bite. 广东炒面
Wok classic
Silky tofu in a bold, spicy Sichuan sauce, crafted with authentic spices for a true taste of tradition. 麻婆豆腐
Spice lovers’ pick
Crispy wok-fried chicken glazed in a sweet-and-spicy sauce — the classic everyone asks for, done right. 左宗鸡
Best seller
Golden and crispy on the outside, filled with a blend of flavourful vegetables — served in twelve pieces. 春卷
Crispy favourite
Tender shredded pork wok-tossed in a fragrant, garlicky yu-xiang sauce with a gentle Sichuan kick. 鱼香肉丝
Chef’s pick
Wok-fired bold spice
Step into Lucky Cat at 368 Richmond St, downtown London’s destination for real Sichuan cooking. Our kitchen is built around two things: dry pot, wok-tossed with chillies and served bubbling in the pot, and boiled in chili oil, the numbing málà classic. Everything else — rice bowls, chow mein, family dinners — is freshly cooked to order around them.
The Lucky Cat kitchen
Six dry pot dishes and three boiled-in-chili-oil specialities — the hardest things on the menu to get right, and the reason people come back.
Real Sichuan heat — from Mapo Tofu and dry pot to boiled-in-chili-oil specialties — wok-fired the traditional way with authentic spices.
Steps from Richmond Row’s shops and nightlife, with online ordering for pickup and delivery across London — from Western University to White Oaks.
Everything about ordering, delivery zones, popular dishes and hours. Can’t find what you need?
Call (226) 503-8206Two things define our kitchen — both cooked to order, never pre-made:
Both are on the full menu. Tell us your spice level when you order.
You can order through multiple channels:
We deliver across London, Ontario and nearby areas, including:
Delivery fees and minimum orders may vary by location.
Our two signatures come first:
We’re open six days a week:
We’re at 368 Richmond St, London, ON N6A 3C7 — on Richmond Row in downtown London, close to Western University and Victoria Park.
Yes — unlike typical food-court combos, every dish in our combo meals is freshly cooked to order by the chef, never pre-made. The extra time is worth it for better quality and freshness.
Yes — we offer catering plus family dinners and combo meals suited to individuals, families, and groups. Call +1 (226) 503-8206 to plan yours.
Yes — our menu includes vegetable, tofu and egg dishes like Sichuan Mapo Tofu, Vegetable Spring Rolls and Oyster Sauce Broccoli. Tell our staff about any allergies when you order.
Order online for pickup or delivery across London, or come say hi on Richmond Row — the wok’s already hot.
Prefer to talk? +1 (226) 503-8206
368 Richmond St,
London, ON N6A 3C7, Canada
Monday: 11:00 AM – 11:00 PM
Tuesday: Closed
Wednesday – Saturday: 11:00 AM – 11:00 PM
Sunday: 11:00 AM – 9:00 PM