Peking Duck Delight Promotion @ Ee Chinese Cuisine, Eastin Hotel Petaling Jaya

I came here again for this beauty!

Peking Duck (北京鸭)

She (I assumed this is a “SHE” :P) was pretty, don’t you agree?

Being marinated for 2 days, the perfect size’s duck with glistening skin in lovely amber hue.

RM 58.00++ / bird, pre-order is recommended.

Condiments for the duck skin roll ~ Egg Crepe, Scallion, Cucumber & Ee’s Special Sauce

The Peking Duck was brought to our table then sliced in front of us. The process was torturing I tell you, the aroma wafted into the air and the juices of the duck oozing slowly. *Salivating while writing this (*^~^*) *

The wait staff skillfully wrapped the the duck skin together with other condiments in the egg crepe.

Whole Peking Duck served with Crepes Cucumber and Ee’s Special Sauce

The wrap was full of flavors, the Ee’s Special Sauce complemented the crispy duck skin very well and the cucumber provided a refreshing crunchy factor to the wrap. One also can add in the scallion for a pungent finish.

Where is the rest of the duck after the skin been carved? Diners can have options of using the duck meat or even duck bone for second or third duck dish. (Some dishes might need additional charges)

Minced Duck Meat Wrapped in Lettuce (二度鸭崧生菜包)

 Our second duck dish was the stir fried minced duck meat with various of other ingredients such as diced mushroom, bamboo shoot, leek and water chestnut. The combination was tasty with bursting flavor.

The minced duck might tasted slightly salty if eat alone, pair it with the lettuce to balance up the flavors.

Nam Yue Fried Pork (南乳炸肉)

Perfectly fried pork with adequate fat-to-lean meat ration, crispy on the outer while the inner tenderness remained. This is so addictive and awesomely good!

Also served along with the fried pork was their signature chili dipping. Although the pork already tasted great by its own but I found myself (my others partners too :P) can’t help but dipping the meat into this tangy & spicy sauce. lol

Soup Served With Vermicelli and “Soon Hock” Fish (顺壳鱼汤米粉)

The next course was a soupy dish of vermicelli (beehoon) in milky soup base comprises of fried Soon Hock fish fillet, salted vegetables, tomato and ginger.

A more luxury version of fish head noodle as the high-prized fish of Soon Hock was used. The fish was sweet and flaky but please be careful when eating as I found a few tiny bones hiding underneath the flesh.

Snow Fungus and Aloe Vera (雪耳芦荟糖水)

A comforting dessert to end our dinner. The warm dessert soup with snow fungus, red dates, aloe vera and fresh figs was not too sweet and light in flavors.

Sweet Duets (精美甜品)

The Sweet Duet featured 2 types of dessert named Kuih Sago and Osmanthus Jelly.

The Osmanthus Jelly had a golden translucent appearance with osmanthus flower petals and red goji berries on the surface, the flavor of the jelly was light with subtle taste of the osmanthus flower.

Made from tapioca, shredded coconut and sago, the kuih sago had a firm, chewy and grainy texture. The contrasting colours of blue and yellow definitely one of the attractive point of this dessert!

Peking Duck Delight Promotion

Availability: All Day Dining

Read my other reviews HERE, HERE, HERE & HERE

   Ee Chinese Cuisine

  Website: www.eastin.com

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