Roasted Duck will be coming to town this 13th May at Si Chuan Dou Hua and I was invited for a pre-experience. Here I got to confessed that night we had a fabulous time indulging Beijing Roasted Duck in many great way. The whole duck was put into full use to create fabulous taste and texture, the duck skin was served in pancake wrap, bones were put into making soup and duck meat was being stir fried.
While waiting for the guests to arrive we were served with a platter of appetizer that came with a mixture of Sichuan pickled cucumber, marinated octopus, braised whole button mushroom and shredded chicken with peanut sauce. Each of the elements was a great teaser to start with and played well to start off my crazy hunger.
An overwhelming applaud was giving by the guests and myself too when the Beijing roasted duck make its grand appearance at the next dining room. The Beijing roasted duck was placed in a standing position hanging from a main centre rod. It was like a floating Beijing roasted duck in action. The duck was beautiful roasted and had a very uniform of roasting and uniformly coloured. The duck sure looked exciting.
Chef Foong Koon Sang took the honour to carved the Beijing Roasted Duck and he removed the crispy duck skin without any difficulty. Every slice of the skin was placed properly readily for wrapping.
The two lady supervisors standing next to Chef Foong were getting ready with their task to wrap all the carved duck skin with pancake, sliced cucumber, spring onion and a dash of hoi sin sauce. Anyway, here at Si Chun Dou Hua the duck skin pancake wraps were carefully sealed over with a delicious piece of seaweed.
The Beijing Roasted Duck Skin Wraps were beautifully and carefully placed on the serving plates and were served to the guests right away. The room itself smells truly awesome and filled up with great aroma of a robust roasting duck. I had a bite and end up having four of those roasted duck skin wraps. The biting texture was really lovely. The roasted duck skin was crisp and the hoi sin sauce flavoured the wrap beautifully. Both complimented each other so precisely. The present of the seaweed gave the wrap a brilliant smoky taste while blended in so well. Gorgeous wraps.
The duck bone was used to brew the soup of the night, Duck bone with salted vegetables and beancurd soup. The soup was refreshingly tasty that came with a hint of sweet sourness that worked very well to my liking.
As for the duck meat, here at Si Chuan Dou Hua it can be prepared in seven ways and we got the try them out. One of the dish that came to the table was the wok fried duck meat with Sichuan spicy chilli which is a classic dish art Si Chuan Dou Hua.This dish had a great sensation that numbed my tongue and lips due to the playful dried Sichuan chillies. This dish is definitely on of the most memorable dish of the day. Every guests did strike a note of fury over this dish.
I found the stir fried duck meat over fragrant black pepper was absolute brilliant. Not too spicy hot compared to the Sichuan spicy chilli. Milder. The sauce was rich in flavour and intensified with blasting taste of black pepper and I liked the present of bits of celery.
As for something really milder, I would recommend the classic stir fried duck meat with ginger and spring onion. The meat was moist and softly done and definitely need a bowl of rice to its rescue. Can’t complaint here.
I found the next dish was well thought dish and taste really good. Definitely the guests favourite. Having the meat carefully sliced and layered over with mango can be brilliant dish. I just loved the infused plum sauce that had a hint of bird eyes chilli and the aroma of fresh Asian herbs. The idea was very nicely executed.
I love the noodles here that had been prepared in three different way, Dan Dan noodle, longevity noodle and crispy noodle. All the three noodles were infused with duck meat to give it a boosting flavour and texture.
It just love this journey to indulge the whole Beijing Roasted Duck with a very different variation of flavour and texture. I just love the Beijing Roasted Duck served here at Si Chuan Dou Hua.
The Beijing Roasted Duck promotion starts from 13th May till 15th June and is priced at Rm99 net per duck. It is available during lunch time from 12noon to 2.30pm and during dinner from 6.30pm to 10.30pm.
For enquiries and reservation, please call 03 2147 0088 or email email@example.com