Monday, September 17, 2007

I love my Peking duck!

It's been years since I had peking duck - my last experience was at the Chinese restaurant revolving on top of Prima Tower in SG :D Peking duck is rather popular here, probably because meat is wonderfully tasty in Oz and everyone loves duck when it's prepared well. Note the French - duck a l'orange and the British Aylesbury duckling!

Everyone seems to know about the best peking duck establishment here called "Old Kingdom" in Fitzroy. Lesser known is "Little Peking" restaurant (144A Canterbury Road, Blackburn) which also serves a mean peking duck ;P We ordered a two course duck for $48.30. First course, peking duck: the crispy skin and beautifully smoked taste was enhanced by the sweetness of homemade popiah (spring roll) skin, sliced spring onion and hoisin sauce :D Second course, a choice of duck meat stir fried with Hokkien noodles or bean sprouts. Needless to say, the noodles were equally delicious.

I gave into my craving for "mei cai kou rou" or Pork belly stewed with preserved vegetables, a Hakka speciality which I'd missed. It was a healthier version compared to what we got back home for $4 from the Hakka kopitiam in Geylang :)

A final dish of "Garlic scallops" was unfortunately a let-down. After all, that wasn't their speciality!

stormiii at 4:17 PM

4cups of tea

4 Comments

at 11:09 PM Blogger emi said...

eh woman.. u so evil make me salivate like nobody's business... endang have stopped shopping because of u! hehehhahahah. eat eat eat...nothin else to do, issit? hehehe

 
at 11:35 PM Blogger Endang said...

Miss ..correction... 2 course duck is $43.80
(you know chinese loves number 8)
and to have the second course as noodle is extra $8!!!

Had my second Beijing duck in a week today hehehehe...

 
at 12:44 PM Blogger stormiii said...

See, its not my fault, Emi :D

 
at 7:58 PM Blogger Huay Mei said...

Wonder when will Deborah post some restaurant and say that the food is bad... 'Oh it is bad, bad service.. dun go there people'.. hahaha, just joking.. cos the way deborah describes the food with the photos just makes me salivate.

 

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