Berena's Beijing Roast Duck
Labels: asian food, Beijing, eating out
Wednesday, September 03, 2008
We at Cookalot, love Beijing Roast Duck. We are so crazy about it that on occasions, we'd have roast duck twice in a week. We have two favourite spots. One a neighbourhood Sichuan restaurant down the street serving organically farmed duck and the other, the more flashy and expatish (if there's such a word) Berena's Bistro
The restaurant is situated on the third storey of a walk-up building and is run by a local Chinese lady named Berena. She and her French husband bring new meaning to the term working together for he has a French restaurant right across the narrow hallway to her award winning Sichuan one.
Berena is what one would call a woman's woman and the interior of her restaurant reflects it. There are organza lanterns and butterflies dangling off the ceiling and the furniture and decoration mainly Chinois. My favourite part is the wall where she displays the imperial costumes of the Emperor, The Empress and The Emperor's side-dish, formally known as The Concubine.
Imperial Costumes.
l-r: The Side Dish, The Emperor, The Empress
Beijing Roast Duck requires some prep time so patrons are advised to call in advance should duck be on the table that visit.
When it is ready, the chef will come to your table, duck, chopping board, cleaver et al and proceed to cut the duck into thin slices right before your eyes. I remember reading from somewhere that an expert can yield up to 120 slices from a single duck. Makes one wonder if it's a case of a huge fowl or wafer thin slices.
Well, 120 slices notwithstanding, Berena's ducks are not to be sniffed at. Its skin is crispy while the flesh retains it's succulent juiciness.
Lekker!
How To Eat Roast Duck 101
For my in-laws and friends on the other side of the pond, this is how Beijing Roast Duck is eaten:
First you place a slice of duck or if you're like me, make it two, on a layer of thin wheat pancake. You then add sliced cucumber, spring onion and radish followed by some dipping sauce. In some restaurants, you are given sugar to sprinkle on as well.
Next, tuck in the ends and pray nothing spills out because *blush* you've been greedy and put two pieces of duck when you should have only taken one.
Form a neat little package like so...
... then proceed to pop neat little package into your mouth and enjoy the fowl concoction.
Now man, or woman, for that matter, can't live on roast duck alone, hence the additional dishes on this particular visit.
Sichuan Hot and Sour Soup
I love Berena's version of the soup. It is busy with ingredients like pork, bamboo, mushrooms, silken and of course, egg white, stirred in to give a lacy look. It is also spicy with a capital S which would explain me clutching a tissue while sipping the soup. For the runny nose. Oi.
Deep Fried Potato Sticks
Hubs' must-have dish. It's like French Fries, only crispier and spicier. MUCH spicier. You can't see it from the photo but there are hidden landmines in the shape of dried chilli and Sichuan peppercorns.
Treasure Box
This is deep fried cubes of tofu which have been cleverly hollowed out, stuffed with minced meat and re-covered to form little boxes of 'treasure'. The whole lot is then drowned in, yes, yet again, a spicy bean sauce. A real gem of a dish this is. Forever thinking ahead with my tummy, I normally order an extra portion to take away as lunch the next day.
A girl's got to eat, you know.
The Dutchess of Cookalot whipped this up at 8:06 pm
We'd like to invite you to participate in our September apple and peach recipe contest (the recipe can be sweet or savory). All competitors will be eligible to win one of three prizes :)! Please email me, sophiekiblogger@gmail.com, if you're interested.
Feel free to check out our blog for more details: http://blog.keyingredient.com/2008/08/29/september-kick-contest/
Thanks :),
Sophie
KI Chief Blogger
: September 04, 2008 9:31 amYou will be hearing from me soon with regards to the contest. It sounds like fun!
That duck is making my mouth water in fact everything else is.
Oh, the spicier and hotter the better...
