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2018-11-23
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To be honest, I haven't heard of Peking Garden until recently but apparently this restaurant has been around since 1978.The TST branch was reopened recently according to Maxim's website.Anyway, went there with relatives and expats as they had decent food to accommodate both palates which are both very different.As I went here twice, this was the second visit.At the entrance, there is an open kitchen where you can see the Peking duck being prepared behind the glass windows.Started with Sauteed pr
The TST branch was reopened recently according to Maxim's website.
Anyway, went there with relatives and expats as they had decent food to accommodate both palates which are both very different.
As I went here twice, this was the second visit.
At the entrance, there is an open kitchen where you can see the Peking duck being prepared behind the glass windows.
Started with Sauteed prawn, scallop and sea whelk in chili sauce.
It was surrounded in mash and the seafood was tasty with a fiery sweet kick.
Next was the deep fried Mandarin fish in sweet and sour sauce,.The sweet and sour sauce was just right and the fish was silky.
Peking Duck:
Again, had this on both visits and it was consistently good.
The pancakes are slightly bigger than the average ones so it helps to keep it altogether nicely.
The Braised pork belly was rich in gravy and the pork belly had a perfect meat to fat ratio layering.
Sauteed lettuce root with red cabbage, lotus root and carrot:
Tried this dish on both visits as we had someone who was vegetarian so this was something that she could eat.
Next was the Beggar's chicken which is quite a dramatic dish!
First it is set alight, then you hammer it with the golden hammer to break the casing, then you get to eat the silky tender chicken which has a lovely lotus leaf aroma.
The person who breaks the casing gets to keep a mini golden hammer as a soeuvenir.
Peking fried noodles with shredded pork:
For carbs had the noodles which were firm and al dente.
There is a noodle demo every evening at the restaurant so you can see how they hand pull the noodles.
For dessert, I was surprised at the choice and creativity.
I am not fond of Chinese desserts but these were good.
The Deep fried glutinous puffs with water chestnut had a good waterchestnut flavour as well as custard.
The Baked mashed apple pastry were pleasing as they had a modern appearance and inside there was apple in it!
Last but not least they had caramel bananas which is a Chinatown thing!!!It was encased in this crispy batter coated in caramelized sugar.
As well as banana, you can also get apple in China Town.
Definitely the place to go with tourists and friends from overseas as the menu has English and dishes they can relate to.
張貼
