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2018-04-01
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I guess once in a while, we all have this craving for peking duck. The market visualised our needs and F&B groups such as super star group and maxim group gradually promote their "specialised peking duck" line and the feedback is very positive. Unlike most of my review, we did not book a table this time and we did not study their menu in advance.Actually a very interesting name using "forbidden", rather than saying "we should not order, it is forbidden", I guess it is more a cliche of the "Forb
I guess once in a while, we all have this craving for peking duck. The market visualised our needs and F&B groups such as super star group and maxim group gradually promote their "specialised peking duck" line and the feedback is very positive. Unlike most of my review, we did not book a table this time and we did not study their menu in advance.
Actually a very interesting name using "forbidden", rather than saying "we should not order, it is forbidden", I guess it is more a cliche of the "Forbidden City" in Beijing to reflect it is a Beijing style restaurant. We were welcomed by this cute little duck in front of the restaurant and I think it is a very smart move! We see many young ladies queuing for a selfie and this is such a good marketing technique! This statue of approximately 1.8m tall is stunning when you stand beside it.
As I always say, the settings of the restaurant set what the restaurant could become and I like this restaurant's attitude. They're not aiming for any high class glassware or dish-ware, neither for the choice of tables, tea pots and menu cover. The design of the cup behind Forbidden Duck have, recognised for some, that this is an innovative concept, a touch of austerity driven for a traditional Beijing restaurant.
On this menu, two dishes caught our attention, the slow roasted whole duck and the french style second course add on. Unfortunately, the slow roasted whole duck is a limited special and we were just too late to enjoy. They were also not doing the french style either due to some import restriction of foir gras from France. First to try is their Duck Tongue and Jelly Fish with Demon Sichuan Green Sauce. "Demon Sichuan green sauce"? Are they trying to be casual or wait, is it implying the person behind called himself "demon"? Because there isn't many people call themselves demon and the surprise comes! It is, indeed, opened by the three Michelin star chef Alvin Leung, a.k.a Chef Demon! A WOW factor here for me and kind of make more sense to me with the slow cook method now.
This starter with the duck tongue was not bad, the duck tongue was relatively tender and the jelly fish was fresh with a good texture. Taste of refreshens and hint of spicy and hint of pungent saffron streaks. Saffron here also added a bit of vibrant to the dish with a good contrast overall. However, these type of starters are standard and the demon sauce was not able to strive one more star to it.
Duck Tongue and Jelly Fish with Demon Sichuan Green Sauce
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Next to come is the peking duck. my all time favourite for Chinese cuisine. The duck is sliced into many pieces, some with just skin, some with just meat and some with both of them. Together with the duck is the wrap, ingredient slices and sauce. There was really no best way for wrapping the duck, and adding those ingredient slices are really up to your own preferences. In my opinion, the duck sauce and the leek is a must since it enhance the essence of the duck and goes pretty well with it. Other ingredients were also claimed to enhance the taste, but I would say in a lesser extend compare to the leek.
peking duck
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peking duck
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The skin was hot and crispy, meat was also tender with a good amount of duck flavours. The subcutaneous fat between the skin and the meat was also adequate, providing a good essence, yet not too fatty in texture.
Peking duck skin + meat
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When you come to a restaurant that specialised in duck, you really want to get the most out of it. People usually ordered the "second course add on", basically stir-fried minced duck meat, and Forbidden Duck has taken this to the next level. Besides the original taste, they also provide the Portuguese style, French style, Korean style and the Mongolian style, French style was out of the list due to the previous reason and we choose the Portuguese style and the Mongolian style.
The Portuguese style is basically the minced meat mixed with the "Portuguese sauce". From my knowledge, the portuguese sauce should be from Macau rather than Portuguese and this would easily set a trap for customers to step on. The turmeric flavour was not pungent enough because we are tasting as a sauce here rather than its usual broth form, and the stir-fried duck also has a strong flavour which needed to be balanced.
Portuguese style add on
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On the other hand, the Mongolian style used cumin during the stir-fried process and I would say this is a better option. The herbaceous pungent flavour from the cumin matched with the duck and has a synergetic effect that I never thought of! Earthy tone and the savory taste is well balanced by the lettuce wrap and overall a very satisfying dish.
Mongolian style add on
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Mongolian style add on
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This night's was accompanied by their wheat tea, a toasty tea with ricey flavour but not too heavy such as other black tea.
Wheat tea
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Managers also managed to send us regards about the food, a small little action that I always look for in restaurants that has great effect and Forbidden Duck has done it. The taste for tonight definitely do not have the WOW factor, but come on, who would need a WOW factor for peking duck? Because peking duck is already a WOW factor in our lives! It is our soft spot ! There is also some magic in the cooking as well where mundane food was not so mundane in taste. We were very full but at the same time want to try their sweets, after a long pause, I guess this would be our next visit in Forbidden Duck together with the slow roasted duck and the French style add on.
We enjoyed the night at Forbidden Duck and I am very pleasured to see Chef Demon was not creating another Monster slavishing along the three Michelin star line. But perhaps, Chef Demon might be sharing similar view as me, that Michelin guide was erratic and there is no point playing their game where it only correlates with money especially in Causeway Bay, the most expensive rent in Asia.
张贴
