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A Peking Duck Reunion @ Toh Yuen, PJ Hilton

May 3, 2011 | 4,923 views
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Peking Roast Duck

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.

Marinated Duck Dried before Roasted

The birds have to be hung and dried before being roasted; to retain that juiciness yet do not compromise on the crispiness of the skin. That’s the most important point of eating Peking roast duck anyway.

Licked By Flames

Notice how the fiery heat from the flames was not condoned off from the ducks; which were being continuously circulated in the brick oven; and the fire almost licking the birds from the side; not from the bottom. The whole process does not take ages; barely an hour if I remember correctly.

Serving Up the Peking Roast Duck

Clockwise from top left : 1. The warm pancakes as the base. 2. Condiments include; a mustard-base sauce, a pinkish-mashed ginger, a greenish mashed spring onions and one other I forgot. 3. Painstakingly carving up the duck, before serving. 4. The contrasting cultures – Traditional OR New Age?

Peking Roast Duck Skin

A whole duck; but these crackling pieces of delectable skin with a thin layer of meat underneath were all that we got. Just amazing how precious the skin was; being distributed to diners on the same table in an almost ration-like manner.

Rolling Up before Serving

Everything was prepared for us; but of course … feel free to let your imagination run wild and come up with your own combination. Just avoid the mustard/wasabe if you’re not fond of getting that pungent kick up your nostrils.

Essentially, the ideal Peking Duck should be made from larger ducks; more than 3kg would be the standard. But then again, to source for certified-Halal ducks and setting a minimal weight of >3kg is almost rendered impossible. Toh Yuen IS a Halal establishment, or at the very least, pork-free to my knowledge.

In China; case in point being Beijing, the chefs acquired a special skill, or rather apparatus to puncture the duck somewhere below the wings and the mixture of herbs and stuffing would be inserted from top to bottom, before sealing the minuscule orifice followed by the roasting process.

However, here in Malaysia, this special technique could not be replicated. Hence, what we have here is the usual marinade and stuffing from the ‘bottom up’ so to speak. Thus you can see from the second picture on how the erm, derriere of the ducks got sealed up after the initial stuffing and glazing procedures.

Other Dishes

The other dishes served on that evening – 1. Chilled Salad Duck Roll, 2. Braised Duck Soup with Sea Cucumber & “He Shou Wu” (a type of Chinese herb famous for its blackening of hair benefit. Or so most people believe. Read my Meng Kee Steamed Soup post for a more affordable version), 3. Braised Shark’s Fin Soup with Crab Meat and Tobiko (we were given a choice between the two soups) and 4. Pan fried Cod Fish with Sweet & Spicy Sauce and Julienned Vegetables.

Broccoli with Sea Cucumber & Prawn

Braised Broccoli with Sea Cucumber and Prawn

Claypot Braised Duck Rice

Claypot Braised Duck Rice with Flower Mushroom

Although the skin was used in the initial serving (and the most popular, indefinitely) of Peking Duck Rolls, the rest of the bird was not wasted but incorporated into several lip-smacking dishes. The Chilled Salsa Duck Roll was a cold appetizer with chunks of duck meat (some with skin) and cubes of fresh mangoes on top. The Braised Duck Soup did not use the roast duck prepared on the spot, but still fully utilize the boney portions of the duck, with considerable chunks of meat intact coupled with the invigorating choice of Chinese herbs to result in a most nutritious soup.

The rest of the Peking Duck were cooked with the rice in a huge claypot enough for sharing, with sliced mushrooms for an added earthy aroma.

The rest of the dishes did not manage to capture the attention, or even the gist of the feast. Pan fried cod fish being the weaker link of them all, suffering from a mixed reaction of neither here nor there. The sauce was an uncanny resemblance to Thai chili sauce, and the addition of chopped onions added weightage to that fact. The braised broccoli with sea cucumber and prawn arrived in a smaller portion than desired, though the combination of succulent prawn and bouncy fresh sea cucumber braised until soft was much revered. The broccoli was the odd one out, surprisingly.

Coffee Pudding

Coffee Pudding – A smooth, not-too-sweet finish to the meal. Choose this over mango pudding, if that’s your worry.

Peking Duck Feast @ Toh Yuen, PJ Hilton

Toh Yuen serves Imperial Peking Duck all year round. And probably the only restaurant that takes immense pride in its Peking duck signature, without compromising on the other Chinese dishes and even dim sum on their repertoire.

The Imperial Peking Duck Set Menu from Master Chef Lee is priced at RM99++ OR RM108++ per person. The dishes we sampled were a blend of something from each menu, but the difference between the sets is not that disparaging. For the slightly premium set; you get steamed duck dumpling, steamed pomfret and claypot braised duck rice with dried scallop and dried prawn roe, with the shark’s fin soup and coffee pudding. While the RM99++ set comes with braised duck soup, pan fried cod fish and mango pudding as dessert.

*I’d like to extend my deepest gratitude to PJ Hilton for the invite, and this amazing chance of a reunion with my childhood memories. Okay … so few years back was not exactly childhood memories, but still …..

TOH YUEN RESTAURANT
Hilton Petaling Jaya
No 2, Jalan Barat,
46200 Petaling Jaya,
Selangor, Malaysia.
Telephone : +603-7955 9122 ext 4073/4074
The Peking Duck set is available for Lunch (12pm – 2.30pm) and Dinner (7pm -10.30pm) daily.

# For other reviews, look no further than the flasher of a Witch’s and the beauty with a penchant to EAT.

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Categories
Kuala Lumpur/Selangor Food, Petaling Jaya Food
Tags
Chinese Food, Claypot Duck Rice, Cod Fish, Coffee Pudding, Floggers Get-Together, Imperial Peking Duck Set Menu, Kuala Lumpur/Selangor Food, Peking Duck, PJ Hilton, Roast Duck
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14 Responses to “A Peking Duck Reunion @ Toh Yuen, PJ Hilton”

  1. steve lee says:
    May 4, 2011 at 7:29 am

    Hi James,
    Thank you for another great post on my favourite dish again.Sorry we did not have a chance to meet up in Ipoh during the last CNY holidays. I have left some Aussie gifts for you to pick up at my relative shop and also for your reader “Prisca” I have noted down this PJ HILTON for my next trip to KL. Keep up the good work.

    [Reply]

    J2Kfm Reply:
    May 4th, 2011 at 9:28 am

    Thanks Steve! Yes, I did get a call from Madam Heng but the whole month of April I did not go back. Will make a point to drop by maybe next weekend and collect from her.

    [Reply]

  2. NKOTB says:
    May 4, 2011 at 7:53 am

    Wah!!!!! Awesome!!!! That really makes me mouth watering!!

    [Reply]

    J2Kfm Reply:
    May 4th, 2011 at 9:29 am

    Me too. Imagine Peking duck rolls for breakfast on this rainy Wednesday morning.

    [Reply]

  3. Ciki says:
    May 4, 2011 at 2:21 pm

    fabulous duck and photos to boot.. quack quack.. 😛

    [Reply]

  4. ZestPJ says:
    May 4, 2011 at 2:29 pm

    Thanks James! And thanks for the the feedback!

    Looking forward to meet you again. Who knows? Perhaps we will bump into each other in front of your office building. :p

    [Reply]

    J2Kfm Reply:
    May 4th, 2011 at 5:05 pm

    You’re most welcomed. Yeah, since we are so pretty darn close huh?
    p/s : My boss is a fan of your dim sum actually. Maybe I should let him know about this.

    [Reply]

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  6. iamthewitch says:
    May 10, 2011 at 2:52 pm

    Superb duck skin (even though I usually don’t eat skin!) And how come your pictures so nice even without flash ah?? 😛

    [Reply]

    J2Kfm Reply:
    May 13th, 2011 at 11:33 pm

    Aperture 2.0 perhaps? 🙂
    And the fact that we sat so far from the others that evening …. to get the light?!

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