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2015-11-15
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Boyfriend and I realized we hadn't come to Stanley in a long long time. So, on a very hot and sunny Sunday, we made a trip out to the pretty beach to walk around, take photos and participate in the bubble soccer match that the area was doing to promote themselves in something called a Fruit Punch Challenge.As we were waiting for our turn to play, we decided to stop here for lunch. I read some pretty good reviews of the place and as I love duck, I begged boyfriend to come try it with me. As it wa
As we were waiting for our turn to play, we decided to stop here for lunch. I read some pretty good reviews of the place and as I love duck, I begged boyfriend to come try it with me. As it was the weekend, the place was busy yet the staff was still attentative enough whenever we needed anything.
The restaurant is pretty with a minimilistic design. It's comfy casual, complete with an open kitchen. Menu is in Chinese and English with nicely photographed photos of the food. They speciliaze in duck that is served in a Western way with an Asian twist. They have an extensive wine list that consists of various kinds of Pinot, thus the other half of the restaurant's name.
However, wine was not something that had boyfriend peak his interest. It was the selection of craft beer from the local brewery, Moonzen Brewery. When he saw that on the menu, he was pretty excited to try it as he said it was not a beer that was widely sold in Hong Kong.Thunder God Ale ($80). $80 for a bottle of beer is not cheap but this is craft beer we're talking about and not Calsberg. It's also one of the few craft brewerys from Hong Kong. This one from Yuen Long. It was a very light tasting beer with a slight citrus taste. This coming from a person who doesn't like beer, I quite liked this beer as it was fruity in taste and not as bitter as most beers. Boyfriend said it was a lot like the Japanese craft beer, Hitachino Nest, which is one of his favorite craft beers.
Peking Duck Brioche ($88). This was an interesting way to present Asian style in a Western way. They used a very lovely buttery brioche toast and laid roast duck and grilled pineapple on top. This was topped with a red pinot wine balsamic reduction and crispy shallot chips to give it a bit of crunch. The balsamic reduction was sweet, sticky with a touch of tartness reminding me of the sweet and sour sauce packs you get when you order roast duck at the local roast meat places. A very inventive way to mimic that and yet elevate it by making it more western. The duck was moist and flavorful. A pretty good twist from the way we usually eat roast duck.
Peking Duck in Steamed Chinese Buns ($68). Quite possibly the best steamed Chinese buns I've ever had. The steamed Chinese buns is not a new thing but to the Western world, this trend was made popular by David Chang of Momofuku. I've tried a few places in Hong Kong that also do this bao trend but I have not been too impressed as the bao is usually very dry or the filing is not that good. But I always love ordering it when I see it on the menu. This is quite possibly the best steamed bao I've had in Hong Kong. No exaggeration. It was fluffy and not dry. It didin't get hard even when it started to get cold. It was still soft and fluffy. The taste was sweet and not bland like so many places here. The duck was moist and accompanied by a sweet sauce that is usually found in Peking duck and crunchy cucumbers. I left here still remembering this and wishing I lived nearer Stanley so I could have this whenever I got a craving.
Peking Duck in Steamed Chinese Buns
$68
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Baked Duck Egg with Hand Pulled Duck ($68). This was something we ordered as we were curious. The semi soft duck egg needed to be mixed together with the duck meat and onions below. It was seasoned with a sweet sha jiang sauce. Mixing it all together, it was sweet and savory. It was very homestyle type of dish. Perhaps it was so homey, I wanted some rice or bread to go with it.
Eight Treasures Duck ($198). And interesting mini version of the usual eight treasures duck that is served at most Chinese restaurants. Instead of a whole duck, they used a duck leg and stuffed it with lotus seed, dried shrimp, chestnut, wild rice, bamboo shoots, shitake mushrooms, pork and dried turnip. Wow. A lot of stuff. The duck leg was laid on top of a few pieces of choy sum and roasted tomatoes. This was a really rich bit of comfort food. The duck meat had absorbed the juices from the filling. The sauce was flavored also with what is used in the filling and was rich and strong. A really nice comforting dish.
eight treasures duck
$198
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Duck and Fennel Soup Dumplings
$98
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Interesting dishes that took east meets west and really made it work. Some places, when the two cultures fuse, it really seems haphazardly thrown together. But this place? The items work. The flavors flow well. I was impressed. Boyfriend was impressed that the duck didn't taste gamey. Usually, he's not a fan of duck as he finds it too gamey but he said none of the dishes tasted gamey and he wondered why. I think it's due to the fact that this restaurant used the right amount of seasoning and herbs to cut down on the gamey taste that is often found in duck. Really nice place to eat with some pretty good ideas that revolve around the theme of duck. I would return again.
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