Many of you recommended Gold Mine over Four Seasons for London's famous roast duck, and by word of mouth, indeed Gold Mine could be the superior one.
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I've not tried Four Seasons to tell the difference, but Gold Mine's duck was fat and very succulent. Each bite releases lots of the duck's sweet-savoury juices. The roasting technique however was of average Cantonese-standard, which means it was already good, but not out of the norm. There are a few fine Chinese restaurants (like those in good hotels) that has more refined roasting techniques (but they don't use Irish duck as fat as this).
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So this makes for good comfort food, especially in London when it's cold and you're far away from home.
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