★★★★★
$$$
If you asked where did I have the best Peking Duck in HK, that would be no doubt Peking Garden Restaurant. We went to the one in central today which has slightly more chinese elements in it, but still furnished with a western look. The ambiance was still as jolly noisy as a Chinese dim sum resto, but most of the laughters and chatters are in English here.
In the middle of the dinner, I suddenly realised there was some passionate music playing at the background and almost everyone had turned their heads towards the same direction at my back. I turned and found a noodle master pulling noodles! I haven't seen one for long and the last I saw was at my Primary age I think. I was extremely excited about it and was once again amazed by the refine noodles that the master skillfully pulled. Such a nice show to watch! :) P.S. They don't have it in their PP branch.
Winter Melon Soup with Conpoy (8/10)
Instead of a strongly flavoured chicken soup, we decided to have the Winter Melon Soup which was listed on Chef Special today. The soup was full of winter melon puree but was not too thick. The taste was light but the conpoy taste stood out mildly which was pretty nice I think.
Sauteed Pork with Onions (6/10)
Cilantro was all over the dish, I figured I somehow accepted the unique taste of cilantro and found its taste pretty refreshing now. The portion of the pork and onions were very generous too. The pork was quite tender and the taste was nothing special at all. An average dish to go with the rice.
Deep Fried Shrimp Balls in Sweet Sauce (9/10)
I have never seen Shrimp Balls in such a big size, which I literally feel full after the first one, but was too good that I had my second one. The shrimp ball was very meaty and was bouncy in texture with a thin fried crusting. The shrimp taste was strong and tasted delicious with the sweet sauce. Nice dish that worth trying!
Peking Duck (10/10)
The peking duck was heavenly made and tasted. One minor drawback is that the duck was not cut in front of us, which the PP branch does. Anyhow the waiter did show us the duckie, both ways before serving the duck. The roasted duck looked much bigger and prettier than Wu Gong with a much shinier brown skin.One head-burned poor duckie can fill up two porcelain duck plate in Peking Garden. The portion was actually a bit less than average, but the arrangement is definitely the best. The size and thickness of each single piece was almost exactly the same, marvellous work! The duck wasn't very fat but the oil could be withheld within the skin, so the duck taste was very strong and flavourable. Most of the slices were meat slice which they were all tendor in texture.
What I love most was actually their flour pancake, the flour scent and the taste was heaven's work. It was made very thin and light to touch but not easily broken.
One typically nice thing about having Peking Duck is that you could usually fully utilise the remaining bones and meat for soup or sauteed minced duck dish. However in Peking Garden they would not provide this kind of service. And if you want the soup/ sauteed dish, you have to order them as a separate dish but not add on dish. Such a rip off.
FINAL COMMENT
My sweet tooth was yelling for Banana Fritter but the two guys said they had no room for dessert unless I am having the whole dish! How horrible :( Anyway, I do love dinning at Peking Garden as I found they do provide quality food every time. I also found the Central Branch more fun to dine in than the PP Branch. The dinning atmosphere is much more causal and the decor is slightly more Chinese in Central Branch. It might be a bit pricey, but the quality and service undoubtedly deserve the price.
Peking Garden Restaurant
Shop B1, 1/F, Alexandra House,
16-20 Chater Road, Central
☏ 2526-6456
11:30-23:30 (Mon - Fri)
11:00-23:00 (Sat - Sun)
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