PEKING duck in a variety of styles is the flavour of the month in October.
Zuan Yuan Chinese Restaurant in One World Hotel Petaling Jaya is welcoming guests to enjoy the savoury flavours of its duck promotion next month.
The restaurant, which was recently revamped, is known for its Cantonese fare.
The chefs are showcasing their skill in preparing Peking duck in a variety of styles to highlight the tender meat and delicate crispness of the skin.
Executive chef Michael Chew said local ducks were used for the promotion.
Locals, he said, preferred less fatty meat.
The ducks are marinated overnight and roasted for up to 30 minutes.
With duck meat, there is a possibility of the meat tasting a little gamey or leaving a strong aftertaste in the mouth.
However, none of the dishes tasted had that unpleasant aftertaste.
In this duck meat special, I started off with Peking duck with ebiko and other condiments wrapped in egg skin.
The starter features thinly sliced duck meat with pieces of crispy skin, julienne cucumber and spring onion, brushed with sweet Hoisin sauce with a dash of truffle oil, sprinkled with ebiko and enveloped in egg skin.
The result was a nice combination of sweetness coming from the sauce and pungent taste of the spring onion that complemented the meat nicely.
I preferred more sauce as it made the concoction more flavourful, but not so much as the wrap will get too soggy.
No part of the duck goes to waste as the meat can be cooked in five different styles.
The options are Fried Rice with Diced Duck and Szechuan Chilli Sauce, Egg Noodles with Shredded Duck, Wok-fried Duck with Garden Greens, Wok-fried Duck with Black Bean, Ginger and Spring Onion, as well as Duck with Crispy Carrot and Golden Garlic.
If you are looking for a heavier meal, the fried rice or egg noodles (using wanton noodles) is recommended.
I preferred the fried rice over the noodles but it was not spicy enough for me.
What I did like was that the rice had a nice fragrance as it had sufficient “breath of the wok”.
If you want to savour the duck meat instead of having it added to rice or noodles, then the wok-fried dishes are ideal.
To me, the best was the Wok-fried Duck with Black Bean, Ginger and Spring Onion.
The meat was tender and had distinct taste of oyster sauce.
The spring onion gives the dish a nice contrasting sharp edge to the sweet and sour taste of the meat.
On the other hand, the Wok-fried Duck with Garden Greens which had mushrooms and snow peas, used fewer condiments and was lighter in taste.
The roast duck menu, priced at RM98, runs for a limited time only. It is available from noon to 2.30pm and 6pm to 10.30pm.
ZUAN YUAN CHINESE RESTAURANT, Lobby Level, First Avenue, Bandar Utama City Centre, Petaling Jaya, Selangor (Tel: 03-7681 1159) Business hours: Noon to 2.30pm and 6.30pm to 10.30pm (Monday to Friday), 10am to 2.30pm and 6.30pm to 10.30pm (weekends and public holiday)
This is the writer’s personal observation and not an endorsement by StarMetro.