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Having Peking Ducks make me fairly excited. Not only because they are known to be an imperial dish and therefore royally delectable, there is always an element of enjoyment when it comes to wrapping, dipping and sharing the dish.
If you are looking for a Chinese restaurant for family dinners, celebrations or get-togethers, TungLok XiHe Peking Duck has just opened another branch at Level 7 of Orchard Central.
Their first restaurant is at The Grandstand, a collaboration between Singapore’s TungLok and Beijing’s XiHe Groups.
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Talking about Peking Ducks, typically ducks bred for this dish are slaughtered after 60-65 days so that they look most plump at that age.
However, TungLok XiHé’s ducks ($78 for whole) are specified to be selected at 40 days old. While the ducks tend to be smaller in size, they are said to be more tender and juicy.
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Several restaurants in Singapore prepare the Peking duck the Cantonese way. In contrast, TungLok XiHe’s version follow very closely how it is done in Beijing, with a longer curing process, sticking to the authentic Peking Duck recipe.
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When the chef skilfully sliced the duck in front of our table, I noticed that the crisp skin had a brighter reddish-brown hue, and the meat appeared more succulent than usual.
The waitress then served a huge circular platter, looking like the Chinese New Year’s tray of togetherness. Looks fairy gimmicky, but this ‘eight treasures box’ does provide a variety of condiments.
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Other than the customary hoisin sauce, cucumber and spring onions, the modern twists include sweet blueberry sauce and an unconventional ‘popping candy’ which sizzles in the mouth. I prefer to stick to the tried and tested, but suspect that kids would enjoy this novelty.
What we liked about TungLok XiHe’s rendition are the substantial slices of duck breast and tender thigh meats that get served, best eaten simply dipped in the sweet sauce. At some places, you hardly see the meat.
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The other parts of the duck (beyond the usual fried duck noodles, duck soup) were prepared into a Cereal Duck Deep Fried Duck dish.
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Other than the Peking Duck, there were some standout dishes – the Rose Cherry Tomatoes ($10) which were delightful sweet for a start, value-for-money Smoked Sliced Fish in Sweet Sauce ($12), and homely tasting Mrs Zhang’s Braised Lion’s Head Meatballs.
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The meatballs are served in single portions ($6 per person), with recipe derived from the grandmother of the Executive Director of XiHe Group.
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Some may have the impression that TungLok’s restaurants are pricey, but it wasn’t the case for TungLok XiHé Peking Duck. If you have a DBS or POSB Card, there will be a further 15% off ala carte food orders (with minimum expenditure of $150).
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TungLok XiHé Peking Duck 同樂。羲和
The Grandstand
200 Turf Club Road #01-23/26 Singapore 287994
Tel: +65 6466 3363
Opening Hours: 11:30am – 3:00pm, 6:00pm – 10:30pm Daily
Orchard Central
181 Orchard Road #07-07/09 Singapore 238896 (Somerset MRT)
Tel: +65 6736 0006
Opening Hours: 11:30am – 3:00pm, 6:00pm – 10:30pm Daily
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Exclusively for DBS/POSB Cardmembers
• 15% off ala carte food orders with min. spend of $150
Visit www.dbs.com.sg/Resources/personal/html/dining/indulge.html for more exclusive dining deals!
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*This entry is brought to you by DBS Indulge*
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