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Baby look at me / And tell me what you see / You ain't seen the best of me yet / Give me time I'll make you forget the rest
Remeber my name...FLAME / I'm gonna live forever / I'm gonna learn how to fly / High
I'm gonna make it to heaven
The nightly queues outside this hugely celebrated restaurant may all be about its famous duck, but there’s more to the menu than you think, it has over 200 dishes comprising the chef/owner Dong Zhenxiang’s “artistic conception of Chinese cuisine.” A student of many culinary styles, chef Dong is highly regarded as one of the best cooks in northern China, famed as much for his “super-lean roast duck” (less oily than its traditional competitors) as for his braised sea cucumber. He is to China what Heston is to the UK. Instead of going through its phone book-thick menu, I decided to go with the the chef's Winter Fun 5-course tasting menu, which came with half a duck, scampi sashimi, cream of asparagus, grilled beef steak yunan-styled, sautéed cabbage with fried shrimps and "Lolita" peas, mango dessert with cheese rolls along with some surprises at the end of the meal, candied fried mantau on stick filled with haw-fruit paste (a playful and modern take of the city's popular street snack) and sweet mandarin oranges on branch. Totally worth paying and queuing up for, it even if it's just for that amazing duck! | #pekingduck #duck #modernchinesecuisine #food #chinesefood #finedine #china #beijing #alfmchina #travel
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