CITY GUIDE >Dining Out
Seasonal creations
By Ye Jun (China Daily)
Updated: 2009-06-15 13:35
Da Dong Peking Roast Duck restaurant recently held a banquet to showcase its bold, creative new dishes. A team of chefs combined tasty Chinese food with innovative Western presentation and molecular gastronomy tricks.

Seasonal creations



Bean curd with Chinese fragrant toon, and sweet pork ribs "at snowy river" were pleasant appetizers. Asparagus soup was made into a green powder with nitrogen and served with icy, incredibly fresh sea urchin.

Boston lobster noodles with traditional Beijing bean paste showcased the best of Chinese and Western cuisines. Kobe sirloin steak was the biggest stunt, served raw and prepared with a small-sized flamethrower right in front of you and there are the ever-reliable "super lean" roast duck. Desserts of mulberry sherbet and co2 grapes were both winners. Available at Da Dong Nanxincang branch. 5169-0329