Chef at Work CHEF BONG JUN CHOI Mandarin Oriental Part 1

HAND ROLLED AROMATIC DUCK

Lai Po Heen Aromatic Duck
The Ingredients

Aromatic Duck

2.2kg Whole Duck
20gm Young Ginger
50gm Spring Onion
1litre Cooking Oil
0.2litre Sweet Bean Sauce
50gm Shredded Cucumber
50gm Shredded Chilli
50gm Shredded Spring Onion

Lai Po Heen Aromatic Duck Marinating
Marinating Process

Seasonings

1tbsp Chicken Powder
1tsp Salt
1tsp Pepper Powder
1tbsp Sesame Oil
10gm Cinnamon Stick
10gm Sichuan Flower Peppercorn
10gm Star Anise

Lai Po Heen Aromatic Duck ready for steaming

Lai Po Heen Aromatic Duck steamed
Duck After Steaming Process

Homemade Pancake
(I missed out this one, thank to spynet fast response)

480gm Hong Kong flour
80gm Glutinous rice flour
80gmn Bread flour
80gm Shortening
240gm – 320gm Water

Lai Po Heen Aromatic Duck pancake making
Pancake Dough Making

Method

1. Clean the duck and marinate with all seasonings, ginger and spring onions for 1 hours.
2. Place the duck on steaming plate after marinating.
3. Steam the duck for 3 hours ver boiling water and let to cold.
4. Heat up oit and deep fry the duck till golden brown.
5. Serve with homemade pancake, cucumber stick, chilli, spring onions and sweet bean sauce.

Lai Po Heen Aromatic Duck pancake making 1
Pancake Oiless Panfrying

Lai Po Heen Aromatic Duck wrapping
Aromatic Duck Pancake Wrapping

Lai Po Heen Aromatic Duck 2
Hand Rolled Aromatic Duck

The recipes were tested at Master Chef Bong’s real kitchen at Lai Po Heen and I got to taste his creation too. More exciting recipes of Master Chef Bong in the next coming part 2 posting, as for now, let’s get ready for the festival! :) . . . . . . . . . . awesome Chinese New Year, Sidney! :)

Lai Po Heen Chef Bong Jun Choi, team & me
Myself with Master Chef Bong & his team of chefs

11 Comments

  • February 10, 2010 - 2:46 pm | Permalink

    Wao…so good, can witness and take photos of the chef and the cooking activity. Can bring me to go next time ar? 😛
    .-= uLi´s last blog ..Goodbye Raymond and Cya In Melbourne~ =-.

  • February 10, 2010 - 2:49 pm | Permalink

    Wah lau …. first time see dim sum see fu in action live …. nice experience
    .-= email2me´s last blog ..Avanti Italian-American Ristorante at Sunway Lagoon Resort Hotel For The Love Birds 2010 Valentine Day =-.

  • February 10, 2010 - 3:41 pm | Permalink

    Wow! Able to taste a great chef’s creation, what a feeling! Yummy! Happy CNY!

  • February 10, 2010 - 4:03 pm | Permalink

    The food prepared by Chef Bong was just simply awesome!
    .-= ck lam´s last blog ..Tho Yuen Chicken Rice Restaurant, Penang =-.

  • February 10, 2010 - 5:16 pm | Permalink

    aiseh..so fast get in action d ah..good also..warm up warm up 1st..keke~
    .-= taufulou´s last blog ..Society Restaurant @ Kuchai Lama =-.

  • February 11, 2010 - 9:24 am | Permalink

    I wonder the gloves won’t get melted by the heat during the Pancake Oiless Panfrying…
    .-= allie´s last blog ..A tasty breakfast at Pulau Tikus Market =-.

  • February 12, 2010 - 9:18 am | Permalink

    How much did you pay for this cooking session?

    I am not into cooking but I enjoy food and food photography.
    .-= Mei Teng´s last blog ..Storytelling Photos =-.

  • spynet
    February 12, 2010 - 11:09 am | Permalink

    Sidney,

    Are u missing the pancake dough ingredient? Great write-up. Will definitely check out the place. Thanks. Look forward to other chiefs posting.

  • February 13, 2010 - 6:01 pm | Permalink

    I didn’t dine at Mandarin Oriental yet!! The one in NYC very mahal!! anyway ,pls reserve spot for me this coming summer..see you this summer!! hehehe!! btw,Gong Hei Fatt Choy to you and Sunny!!
    .-= beachlover´s last blog ..Nian Gao/ Kuih Bakul =-.

  • February 20, 2010 - 12:09 pm | Permalink

    Brilliant Post, Thanks for sharing the happenings of the kitchen, i think it makes me appreciate food more and the duck pancake looks delicious!! 😀

  • March 4, 2010 - 8:35 pm | Permalink

    I love step-to-step photos~
    .-= cariso´s last blog ..Demax Restaurant (Food Review) =-.

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