After hibernating for 2 and a half weeks, we are finally back!
We went for an adventure to London and Paris, which was such a whirlwind. Tubby's childhood dream finally came true and I am glad to be able to fulfil his dream with him. Of course, we survived 13 hours flight both ways and the winter cold together.
When we were in London, surprisingly, we did not have much western food. We had chinese food for most of our meals.
We went for an adventure to London and Paris, which was such a whirlwind. Tubby's childhood dream finally came true and I am glad to be able to fulfil his dream with him. Of course, we survived 13 hours flight both ways and the winter cold together.
When we were in London, surprisingly, we did not have much western food. We had chinese food for most of our meals.
Roast duck especially, is one of the best thing we have eaten over there and I must blog about it because it's worth it! I really miss the duck meat, talking about it now. :(
Forgot to take photo of the meat. Photo taken from google.
Anyway, look at the photo! The crispy skin is golden brown and the meat is so tender and so juicy. Yums! Beneath the crispy skin, the savoury marinate with subtle herbal notes deeply infused the tender and juicy duck meat. The crispy skin has a robust savoury and smoky taste.
The fat was not too much as much of it had melted away during the roasting process. Actually, although sinful, I gladly ate the fat too as it was rich and deeply flavoured. To me, chewing a mouthful of duck meat together with the skin and fat is the best way to enjoy the roast duck.
Anyway, look at the photo! The crispy skin is golden brown and the meat is so tender and so juicy. Yums! Beneath the crispy skin, the savoury marinate with subtle herbal notes deeply infused the tender and juicy duck meat. The crispy skin has a robust savoury and smoky taste.
The fat was not too much as much of it had melted away during the roasting process. Actually, although sinful, I gladly ate the fat too as it was rich and deeply flavoured. To me, chewing a mouthful of duck meat together with the skin and fat is the best way to enjoy the roast duck.
They use only ducks imported from Ireland. Ducks from Ireland (or similar colder countries) are usually fatter from our tropical Malaysia's. Due to the cold climate, the ducks have thicker layer of fat and more tender and finer meat. The feathers are also hand plucked, thus the skin and meat are not bruised unlike most of our ducks that are mechanically de-feathered by rough tossing in a machine.
Now, I can fully understand why people love tabao (takeaway) roast duck from London after travelling back from London.
If you ever travel to London, here are some of the restaurants I strongly recommend for their roast duck.
1) Four Seasons Chinese Restaurant at 84 Queensway, London W2 3RL, UK
2) Royal China at 24-26 Baker St, London W1U 3BZ, UK
3) Royal China Club at 40-42 Baker St, London W1U 7AJ, UK
Yums!
If you ever travel to London, here are some of the restaurants I strongly recommend for their roast duck.
1) Four Seasons Chinese Restaurant at 84 Queensway, London W2 3RL, UK
2) Royal China at 24-26 Baker St, London W1U 3BZ, UK
3) Royal China Club at 40-42 Baker St, London W1U 7AJ, UK
Yums!
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