The first restaurant specialising in Peking Duck, Bianyifang, was established in the Xianyukou, Qianmen area of Beijing in 1416 according to Wikipedia. Tonight I tasted Peking duck at Sir Tang’s restaurant in the Landmark’s atrium.
The service is so very good given I was accompanied by both my wife and a close friend, a well-known face among the management and staff. A coupe of champagne seemed to set the tone for the evening.
I was anxious to taste the duck but it was sadly sold out, as I watched the surrounding table-side duck sliced at the table side. I asked Ivan our waiter and he replied, “sold out”. But I thought, we are in Hong Kong and how hard is it for a waiter to get a duck. So after some coaxing, I was advised in one hour the duck would arrive and it did.
Peking Duck Dish #1: crispy duck skin served with a bowl of sugar. Coat the skin with a thin layer of sugar and be amazed as the duck melts in your mouth.
Peking Duck Dish #2: duck meat served with garlic sauce, cucumber and spring onion wrapped in a Chinese pancake.
Peking Duck Dish #3: The duck meat was tender and moist without the duck’s fat and crispy skin and it was suggested to be eaten with the sweet hoisin sauce.
China Tang Shop 411-413, 4/F, Landmark Atrium