Berena's Beijing Roast Duck 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. Beijing Roast Duck requires some prep time so patrons are advised to call in advance should duck be on the table that visit. ***** 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: ***** Now man, or woman, for that matter, can't live on roast duck alone, hence the additional dishes on this particular visit. 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. 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. 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. Labels: asian food, Beijing, eating out The Dutchess of Cookalot whipped this up at 8:06 pm 6 calories ![]()
Comments:
This looks really tasty :). I've yet to try duck, but I can tell that it's quite a moist and flavorful meat. Yummy recipe :).
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
Hi Sophie, thanks for dropping by and for the invite. KI is such a treasure trove of recipes and a wonderfully laid out site.
You will be hearing from me soon with regards to the contest. It sounds like fun!
Yo J you are certainly having fun from the look of things!
That duck is making my mouth water in fact everything else is. Oh, the spicier and hotter the better...
beau lotus - you know, there's a punjabi restaurant next door to Barena's and the menu looks pretty tempting from the outside. Was telling Hubs this is a place you and S might enjoy seeing as how you two love Indian food.
Post a Comment
|