Not All Duck Meals Are Created Equal

Speaking of ducks, we of course had to have an Empress Garden Peking Duck back in AK. I've been around the world (well Asia anyway) and I've never found a better duck meal, despite once being told by a Chinese concierge in Beijing that "duck meal is duck meal" when we enquired where to get the best duck in Beijing. How wrong she was.

In my books, Empress Garden still cooks up the best duck meal I've ever had, despite being a million miles away from Beijing. There are several notable qualities that I especially like about the Empress Garden duck. First is that they cut the skin and a little of the moist and tender flesh for the peking rolls. Most places around Asia, including Beijing, cut only the crispy skin, but having a small slither of duck meat accompany the skin into the pancake and down your gullet is much more satisfying.

In addition, the following duck creations made from the left over flesh and bones are excellent, so good that they definitely compete with the first succulent pancake offering. Although there are several options for the two other duck dishes that follow from the pancakes, we always order the sang choi bao option (duck mince with crispy iceberg lettuce leaves) and the salt and pepper fried bones. The salt and pepper fried bones are one of life's true pleasures. I'm not shitting you. Think crispy kentucky fried duck with asian flavours but yummier and you're on the right track.


pre roll


Chinese restaurant syndrome


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