2nd serving of the Peking Duck, cooked with noodle, ginger and spring onion (off menu).
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Restaurant HOME is officially closed on 12 December 2018. We look forward to the next chapter of culinary delight from Chef Tan Yong Hua.
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Ordinary, but then again Peking duck standards are quite consistent. Crispy skin was super crispy.
🔹barbecued peking duck w lychee wood $30(half)
🔹wok fried duck with ginger and onions $10(second serving)
🔹homemade egg bean curd w shrimp paste, crabmeat and roe in pi pa style $16(small)
🔹panfried string bean w minced pork $10(small)
🔹fried fragrant rice with crabmeat and bean sprout in XO chili sauce $16(small)
it’s a rather expensive comfort food. maybe i ordered the wrong dish otherwise nothing impressive. the homemade bean curd was tasteless and starchy. if i had to choose one favorite dish it would be the XO fragrant rice which is not in the picture because i gobbled them down the moment it was served. 🤪
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Chef Tan's signature dish, featuring a half (SGD $30) or whole (SGD $58) duck, gently barbecue roasted over lychee wood, infusing it with a smoky floral aroma.
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The duck meat is tender and moist, deeply savoury, with a soft salty skin that pairs perfectly with sour plum sauce. Each bite is so satisfiying, with a light juicy chew.
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Yum. Invited tasting.
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Restaurant HOME
More details on blog
Beholden of beguilingly glossy, burnished skin boasting a crisp, lacquered sheen, the duck is tender and undeniably fragrant from being cooked in the restaurant's lychee wood fired oven. Multiple award winning Cantonese chef Tan Yong Hua divulges he coaxed the recipe out of a famous Peking Duck chef during a business trip to China.
To eat, dust each piece in palm sugar, then wrap in a sauce filled pancake with cucumber and leek. The sauce is particularly mellifluous, having been made from a secret blend of four herbs that have been steamed for eight hours.
Only the first course, and the bar is already set high for what is to follow.
Thanks for the invite @burpple and @restauranthomesg for hosting!
Taste: 4/5
If you order the excellent Peking Duck here, you can also request for the remaining meat to be done one of two ways - wok-fried with ginger and spring onion or deep-fried(pictured here). The crispy but tender duck is coated in a pungent roasted mince garlic and dried chili crust that's also peppery and salty. All I need is a Tiger now.
Taste: 3.5/5
What resulted was an addictive plate of meat that goes so well with rice and if you prefer a pint of beer!
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This was a tasting hosted by @restauranthomesg
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Restaurant HOME
Address: 27, Cosford Road, Singapore 499549
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This is part of my half duck meant to be eaten on its own or with the chinese crepe. Of course the crispy skin which was wrapped with scallions and cucumber (with sweet sauce or sugar) in the chinese crepe was gone in seconds.
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Wonderfully golden brown and glistening skin. Duck is roasted over lychee wood. Very tasty. However, it has to be eaten with the sweet sauce as it was just a teeny weeny dry.
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Duck so thinly sliced shows insanely good knife skills. Overall a yummy dish.
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