Peking Irish Duck ($66)
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If anyone asked me where my favourite peking duck restaurant was, it would probably be Imperial Treasure’s Super Peking Duck, until I tried this version by Tung Lok Xihe’s Peking Irish Duck. I’m not sure of the differences in the cooking methods between the 2 but the Xihe version is done the traditional Chinese way. As the duck was wheeled to our table, we bore witness to a distinct plump duck with an evidently super crispy skin. As the master was slicing the duck skin skillfully off the duck, every stroke was effortless and I swear I could hear the most crispy part of the duck skin crackling under the blade. What I loved about this peking duck is that they serve up the sliced duck 3 ways. First, the best part of the skin eaten with a blueberry sauce and popping rocks dip (this was my favourite), the 2nd was the tender sliced duck breast that went so well with the homemade mustard sauce and the 3rd was the thigh meat to be drizzled with hoisin sauce and wrapped in their ultra thin wheat wrap which was kept moist in the steamer the whole time.