The Beijing Styled Roasted Duck or commonly known as Peking Duck here is surprisingly beyond expectation. As the cooking process requires magnitude of preparations from air blown underneath the skin for separation, to glazing, drying, roasting and carving. Hence not many local establishments can execute well.

For the first serving, the master will carved out the outer layer; crispy skin. Though not neatly cut out, it was indeed thin, fat-free, nicely glazed and the crispness served well with pickled vegetables and seaweed paste.

Second serving, the carved meat with skin are assembled on thin egg pancakes, rolled with batons of cucumber served with scallions and hoisin sauce. Meat was succulent and goes well with the rarely seen pancakes.

For the next course, we opted for wok-fried Hong Kong style egg noodles with the remaining shredded duck meat. A flavoursome bowl of carbs with “wok hey”.

RM177 per bird.