We were told that the Peking duck was worth a look-in. Carved at the table and served with delicate crepes these were the highlight of the evening.
The skin was crispy without being too oily with just a thin stratum of fat filled with flavour.
Prior to the Peking duck we enjoyed the complementary soup. Today's version was lotus root with strands of the 'hair' fungus.
Kiddo was recommended by the waitress to have one of their signature fried rice dishes. Her's was flavoured with dried scallop and egg white. It was generous serve and could have easily fed 2-3 people.
Our hostess selected the remainder of our main dishes. One of the standouts were the stirred fried scallops. Big and juicy with crunchy gai lan.
The lemongrass pork was also popular. Whilst there was a lovely savouriness from the fish sauce, I found the sugar used to counter this was a bit too much. It was a very sweet dish.
I also quite enjoyed the vegetarian dish of bamboo pith and mushrooms and spinach. A great vegetarian dish and something a little bit different as I don't come across bamboo pith often.
Lastly there was the stir fried beef and gai lan. The beef was soft and tender and there were plenty of veggies which was always pleasing.
We had complementary fruit platter and aduki bean soup for dessert.
Aduki bean soup