Heard it's one of the top Cantonese and Sichuan cuisine in Singapore (yes, we are spoilt for choices here!). First step into the restaurant was quite pleasant and tranquil. Not many tables inside; around 5 and about another 5 to 6 on the terrace. It was a lovely evening; however, the last few days were quite hot and humid and was worried it may rain; so requested a table indoors instead. Luckily the table was just on the edge so to speak; looking out onto the terrace and one step would have taken me outside :)
Mum wanted to eat Beijing duck and I read online, that it's a specialty here. They even hired a chef all the way from Beijing to roast the duck the traditional way... using an ancient recipe and using "fresh quality water ducks", roasted over "fragrant apple wood in apparently one of its first in Singapore - wood fired oven."
The Beijing duck is slightly different from others...the skin is not crisp. There are 3 ways to eat the first course; All three giving its uniqueness and flavour. I must add the duck is definitely not as "fatty" as elsewhere...usually a chunk of fat sits beneath the skin; but this was rather different. We didn't felt as though it was greasy or sickening after 3 wraps. Trust me, I've had bad experience previously and didn't have Beijing duck for at least 5 yrs...lol.
Do order the "aged old pu er" tea...it aids digestion and reduces the built up of oil after eating any oily food , like Beijing duck. They have a good selection here. Check out the pics for more details on teas description.
We ordered half a duck and it was already a lot for us. Beijing duck is served two courses, the first is as described above and second is your choice of stir fry with various ingredients, or as fried rice, noodles etc. We opted for fried Yee mein. Unfortunately, the Yee mein were too soft and all broken to small pieces. Flavour was fine though. Yee mein is eaten for longevity, so if this was a birthday banquet; definitely it would not be up to scratch!
The other dishes ordered were frog legs in ginger and shallots claypot. Fragrant it was, however, salt was overwhelming! Even having it with rice was too much.
We also ordered a melon dish (sorry, but can't recall what it is called); however, the waiter didn't describe as melon but as a choy with its stalks only. Unusual but was crisp and sweet (natural).
And finally dessert was double boiled hasma with lotus seeds. This was way too sweet for our liking, almost like drinking syrup.
Service was great, wait staff were very attentive. Our tea cups were always refilled when it was low :). Restaurant ambience was lovely.
Overall, food was average and I won't be back any time soon, unfortunately!!
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