Hoongy ! •
19 Aug 2014 • 1909 reviews • 258 followers
I had the opportunity to try Tung Lok Xi He's Peking duck at the Grandstand recently. But before we get to that, lets take a look at the starters.
We started out meal out with the Rose Cherry Tomatoes, and with a sweet and sour flavour the dish did well to open the palette and prepare us for the sumptuous meal ahead.
Another starter that I tried was the Deep Fried "Huai Shan" with Dried Chilli. Here, crispy bites of tapioca are mixed with a spice from the dried chilli that only kicks in after each bite.
Finally, all the way from Beijing, there is Ms Zhang's Braised Lion's Head Meatballs. With a little beancurd in the mix, it gives a light feel. Served with a side of rice, it is easily eaten and can be rather addictive. One serving is not enough.
But my main objective today was to try the Peking duck, and I am happy to note that the version served here is not the usual Cantonese done style where oil is poured over the skin, but one that is painstakingly prepared in the original way. Once the duck is roasted and carved, the restaurant recommends trying it with a sweet blueberry sauce, adding a modern twist to the original dish. The breast meat with its skin intact is then used with its traditional wrap while the thigh meat can be eaten on its own with some sweet sauce. The "second dish", as we are all accustomed to, can be cooked with cereal, and the way it is done here makes the "spare parts" of the duck really tasty.
After such a heavy lunch, I had a lot of difficulty getting back to the necessities of life, but I will be back for more.