Peking Roast Duck @ Toh Yuen, PJ Hilton - In its most glorious, pre-dissected stage. Almost of perfectly unreal aesthetics, the glistening crisp and caramelized skin was first basted and glazed in a secret concoction (duh), before being roasted in the open fire oven.
Talk about Peking Duck, and the first thing that sprang to mind was that unforgettable feast back in Beijing. But that was a good 6 years ago. Or maybe more. So much so that I have absolutely no recollection of the experience whatsoever, other than the routine carving of a very large fowl (Peking duck in its original form should be at least 3kg or more!) by the side of our table. And then there is the prerequisite of mastery in carvery; slicing up the crisp skin (almost devoid of fat now; thanks to the immense heat from the roaster) with a sliver of meat intact for texture.
Followed by scrambling of warm flour pancakes (almost like fluffy tortilla bread), open up on palms, then generously picking up the julienned characters; cucumber and spring onion, but not before spreading a good spoonful of ‘hoi sin’ sauce on the base. Then gingerly picking up a piece (or two) of the real deal of crispy duck skin then placing it on the bed of greens; and finally rolling up the whole ensemble and popping a mouthful (usually small enough to be downed in one-two mouthfuls) and the rest was BLISSFUL history.
Storytime’s over? Now let’s fast forward to 2011; and here’s the first Peking Duck Feast I have had in YEARS. Read the rest of this entry »