CITY GUIDE >Food Reviews
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CITY GUIDE >Food Reviews
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Beijing roast duck: new levels of culinary delight
(bestfoodinchina.net)
Updated: 2008-11-11 15:24
 Duck de Chine offers a relaxing atmosphere that highly complements the food it serves, and takes the famous Beijing roast duck to new levels of culinary delight. For connoisseurs that are looking for the perfectly roasted duck this is one restaurant that will definitely stand out. This is no joking matter when it comes to roasting the perfect duck as Chef Wilson Lam does it to perfection by following the traditional recipe with modern standard of quality control. The perfect duck requires that it is no more than 40 days old, each weighing no more than 2 kilos. The wrapping skin must be freshly made and perfectly thin. The dedication to the perfectly roasted Beijing duck, locally know as kao ya, is reflected by the traditional style apple wood roasting oven that is dedicated to roasting about 50 ducks to perfection every day. Crispy skin, tender meat, no greasy fat or oil, wrapped with condiments that are home made from the freshest ingredients can really only satisfy the most demanding Beijing roast duck. The condiments are all freshly made and have a hint of fresh herbs with none to par. Our Beijing roast duck was served perfectly sliced and set with the traditional style sauce and also a peanut and sesame sauce to add to the flavor. Duck de Chine’s menu reflects the Chef Wilson Lam goal of bringing you fresh and healthy food with the most diverse duck menu we have seen in Beijing, to include dishes made from “Fogoie” – fusion style appetizers from various duck cuts - and a very special cold dish that we tried which was deboned duck feet marinated in a mustard sauce. The main style of the rest of the menu is Cantonese food with a small bit of fusion twist. Chef Wilson Lam recommended a few dishes not on the menu which complimented our Beijing roast duck. A fillet of beef Cantonese style sided with some onion rings, pan fried sole topped with some chili sided by corn chips to give a bit of Mexican influence, and fresh green vegetables cooked in Yunnan ham and garlic. Chef Wilson Lam has been cooking for over a decade and when creating the menu for the Beijing clientele, no details were missed in keeping to the Cantonese flavor with some adaptations for the local palates of expats, Beijingers, and the most demanding Hong Kong taste. Much is to be said for this restaurant’s food quality and ambiance. Wine is available and the in-house wine expert from France, James Le Joliff, is on hand to make recommendations according to the dishes ordered. Lunch serves up dim sum from 11:30 to 2:30. Dinner is from 5:30 to 10:30. Seating is available for up to 90 people with about 19 tables. Meal price for lunch is about 250RMB a person, and dinner about 350RMB a person not including wine. Duck de Chine is located at the 1949 complex, behind the Pacific Century, and is the place for the perfect Beijing roast duck dinner. Duck de Chine This article is brought you by Best Food inChina, the first and leading English website about local Chinese food and restaurants. For more information, please visitwww.bestfoodinchina.net |
