The Travelling Duck specialises in London-style roast duck. — Photos: YAP CHEE HONG/The Star
LONDON-style roast duck is a dish well-known for its moist, succulent meat and aroma.
If you are craving for this, the version offered by The Travelling Duck in Tropicana Gardens Mall does not disappoint.
The pork-free restaurant in Petaling Jaya, Selangor, which specialises in London-style roast duck, has a few variations of the original that are mouth-watering.
This includes the Black Truffle, Gold Foil Roast London Silver Hill Duck, named after its origins at Silver Hill Farm in Ireland.
The duck is coated in black truffle before its skin is brushed with melted edible gold leaf, to give it a majestic black-and-gold appearance.
Roast duck prepared with soy sauce, bean paste, oyster sauce, salt and five-spice powder.
It is marinated with black truffles, shallots, herbs, spices and secret ingredients for two to three hours before it is air-dried for six hours.
The duck is then wrapped in gold foil and popped into the roaster for one-and-a-half hours.
“Saturated oil gathered from the duck fat during the preparation is used to cook the majority of our stir-fry dishes, to create a wonderful aroma,” said Sim Seng Liang, who is the chef of The Travelling Duck in Tropicana Gardens Mall.
Its uniqueness stems from the evenness of the premium duck’s skin and fat which melts with every bite. The dish comes with a side of black truffle-infused Caesar salad and extra sauce as a dip.
Customers can request for the duck to be cut into bite-sized pieces before being served.
Price at RM288, this special dish must be ordered two days in advance.
Black Truffle, Gold Foil Roast London Silver Hill Duck served with a side of black truffle sauce and black truffle-infused Caesar salad.
Apart from that, their regular London-style roast duck can be ordered according to desired portions – quarter upper (RM28), quarter lower (RM50), half (RM75) and whole (RM139).
Traditional London-style roast ducks are prepared with soy sauce, bean paste, oyster sauce, salt and five-spice powder. It is served with refreshing sliced cucumbers.
Another must-try is the Hainan chicken rice, which is made with premium soy sauce. It is also available in four portions – quarter upper (RM25), quarter lower (RM38), half (RM60) and whole (RM118).
The chicken is served with basmati rice, home-made spicy chilli oil as well as chilli and ginger sauces that pack a punch.
While there, do not miss out on the unique pan-fried handmade chicken meat cake (priced at RM19.80).
Deep-fried squid tossed with salt and pepper.
Chicken breast is immersed in iced water for about 20 minutes to stabilise its temperature.
The meat is then diced and seasoned with a bit of salt and egg white, before being put into a food processor for 25 minutes with ice added from time to time to maintain the meat’s temperature. Kaffir lime leaves are added to enhance the flavour.
This 45-minute method produces a “bouncy” meat paste, similar to fishcakes.
Squid lovers are also in for a treat with the deep-fried squid tossed in salt and pepper, priced at RM24.80.
(From left) The Travelling Duck (Tropicana Gardens Mall) manager Benard Teh, The Travelling Duck director Andrew Tan, Cheung and Sim.
It is made with squid from New Zealand, which is dipped in flour, deep-fried and tossed in a special combination of salt, sugar, black pepper and garlic powder.
A sprinkling of chopped spring onion gives it a finishing touch.
“Our aim is to serve authentic London-style roast duck right here in Malaysia, so that there is no need to travel the distance for this gastronomical experience,” said The Travelling Duck founder Cheung Wing Shing.
“While this is our speciality, we will continue adding new items to the menu every few months to expand the options,” he added.
THE TRAVELLING DUCK, Lot CC - 30 & 30A, Concourse Floor, Tropicana Gardens Mall, Petaling Jaya, Selangor. For details and reservations, call 011-3613 3063 / 03-7682 4386 or visit www.thetravellingduck.com.my. Business hours: 11am to 9.30pm daily.
This is the writer’s personal observation and not an endorsement by StarMetro.
