Beijing Roasted Duck @ Si Chuan Dou Hua Restaurant, Parkroyal Hotel Kuala Lumpur

Look, my Beijing roasted duck is ready to takeoff! To where? Of course into the gluttons’ stomach! LOL

 

From 13th May to 15th June 2014, diners can enjoy specially crafted Beijing roasted duck at Si Chuan Dou Hua Restaurant (SCDH), Parkroyal Hotel Kuala Lumpur. The slow-roasted duck will be prepared into a variety of dishes of your choice by using the duck skin, bones and meat.

 

The beautifully roasted duck in all its shining glory, so enticing and I heard it was calling me, “come eat me, come eat me~~~” (Too hungry until hallucinate I assumed :P)

 

Dining at SCDH will never complete without having their signature Eight Treasures Tea and I was still amazed by the act of tea art by the Tea Connoisseur.

 

Before the main star made its appearance, we were served with the appetizers platter to whet our appetite for an exciting meal ahead.

 

The Beijing roasted duck was craved in front of us by chef, watching the glistening amber skin being craved meticulously piece by piece make me drooling.

 

The art of craving~~

 

Duck Skin Wrapped with Seaweed and Spring Roll Skin (春卷皮包鸭皮)

The thinly sliced duck skin was wrapped with spring roll skin together with seaweed, julienned cucumber, spring onion and sweet sauce. The addition of seaweed added a pleasant umami flavor to the delicious wrap and I had 2 helpings of this, can’t resist 😛

 

Duck Bone with Salted Vegetables and Bean Curd Soup (咸菜豆腐鸭汤)

There is no ingredient wasting here as the duck bone is used to prepare this appetizing soup which comprised salted vegetables, bean curd & spring onion.

 

Sliced Meat with Mango and Spicy Sauce (芒果鸭肉)

The savoriness of the duck meat and the sweetness from the mango is deemed a perfect match! Pop both ingredients in your mouth and let the multitude of flavors works the magic.

 

Stir Fried Duck Meat with Young Ginger and Spring Onion (姜葱炒鸭肉)

A very common Chinese cooking style for meat dish, the robust aroma and taste from the ginger and spring onion did help to offset the natural gamey taste of the duck meat.

 

Stir Fried Duck Meat with Fragrant Black Pepper Sauce (黑椒炒鸭肉)

Stir fried with plenty of onions, chili and celery, there was nothing really to pin point but nothing to praise either. It was too dry for my liking.

 

Wok Fried Duck Meat with Sichuan Spicy Chili (重庆鸭肉)

If you are a spicy food lover, you must shouldn’t miss this. The liberal use of peppercorn, garlic and dried chili that resulting a numbing sensation on your lips and tongue, it has a fatal attraction that make you get your tempo going on to pick up the duck meat cubes until you can’t feel your lips and tongue 😛

 

Dan Dan Noodle (鸭肉担担面)

I like the springy texture of the hand-pulled noodle accompanied with strips of duck meat but the taste of the soup however missed the mark. It was too bland.

 

Crispy Noodle with Duck Meat (鸭肉炒生面)

 

Longevity Noodles (鸭肉长寿面)

Both Crispy Noodle with Duck Meat & Longevity Noodles tasted quite similar for me, the gravy was fairly mild in flavor and completed with crunchy bean sprout and carrot slivers and savory duck meat strips.

The Beijing Roasted Duck is priced at RM 99.00 nett per duck. Diners will get the Duck Skip Wrap, Duck Bone Soup and any choice of dish from the 7 types of duck meat dishes including the noodles. It is available during lunch from 12.00 noon to 2.30pm and during dinner from 6.30pm to 10.30pm.

 

 

  Si Chuan Dou Hua Restaurant

 

  Parkroyal Hotel

  Jalan Sultan Ismail

  50250 Kuala Lumpur.

 

  Tel. no: +603-21470088

 

  Website:  

  http://www.sichuandouhua.com/

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