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Mar 2, 2007 03:12 PM

HK Recs needed- Peking Duck & Szechuan

Will be travelling to Hong Kong this April, and I'm looking for the best places for Peking Duck as well as the best Szechuan restaurants in town. Any thoughts? Thanks-

Scott T

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  1. Some Sichuan suggestions.

    Man Jiang Hong, located at First Floor, Thai Kong Building, 482 Hennessy Rd., Causeway Bay.

    Mum Chau - a private kitchen located in Lan Kwai Fong. See this link for the address and phone number.

    1. Peking duck--there is a place in Tsim Tsai Tsui by the old Star ferry next to Harbour City. There is a chiu chow restaurant there also in the same building and a place above or below Jade Garden. The name is Peking something... They have great Peking duck, but you have to pre-order it.

      1. The peking duck restaurant that WHills was referring to is Peking Garden Restaurant. It has several branches, but I think the best one is the one that WHills mentioned, located on 3 Salisbury Road, Tsim Tsai Tsui (tel: 2735-8211) (right next to Habour City, a huge shopping mall) . The building (sorry I forgot the buidling name) has two other restaurants, Jade Garden (Cantonese cuisine) and Golden Island (Chiu Chow cuisine). At dinner time, Peking Garden has a live show with a noodle chef making noodle scratch from flour by hand. The end noodles are supposed to be long enough that the chef can make rope-jump with them!

        Another restaurant in Hong Kong that is famous for peking duck is Spring Deer located at Tsim Tsai Tsui, 42 Mody Rood 2nd Floor. It is more old school and touristy

        In Hong Kong the most popular poultry dish is actually NOT peking duck but Roast Goose, and the most famous restaurant is Yung Kee Restaurant. The address is 32 - 40 Wellington Road, Central. You will probably find this restaurant in a lot of tourist guides as it is really famous worldwide and their roast geese is award-winning.

        Sichuan cuisine is actually not that popular in Hong Kong, and I agree with subtlet that Man Jiang Hong is probably the best choice.

        Just for your interest, Golden Island Chiu Chow restaurant located in the same building as Peking Garden Restaurant serves some excellent (and expensive) Chiu Chow food. It is worth a visit if you like Chiu Chow cuisine.

        1. Gosh, all of you are making my mouth water from the memories of eating at Golden Island (the roast pigeon w/seasoned salt was sublime). I also agree that the roast goose at Yung Kee is "broke da mouth" fantastic. You can find Peking-style Roast Duck everywhere but boy that roast goose was an eye? opener, hehe. For Sichuan cuisine, I have to give a shout out for the Sichuan Garden (I believe it's in central) for very good Sichuan in a very pretty place (yah, bring your wallet). I also think the Roast Duck in Wine Sauce at the SuperStar Seafood in Kowloon is a variation that you don't see much in the US or other places. That was very good too. I'm heading to Sichuan (Chengdu), Xian, Shanghai and Hong Kong in August and just can't wait! Searching the boards and will post questions soon about where to go, woo!

          5 Replies
          1. re: PakaloloDreams

            I know this topic is a year old, but if roast goose in HK would be a better experience than Beijing duck, what about roast goose served like Beijing duck? I want to eat roast goose while I'm in HK, but I also have a craving for Beijing duck.

            Yung Kee has crispy roasted goose served two ways--the skin served with pancakes, then the meat stir-fried and served with lettuce. It would give me the best of both worlds, I think.

            But would it be a waste of the roast goose? I've never had roast goose before.

            1. re: prasantrin

              I have never heard of the dish you described in Yung Kee. But roast goose and beijing duck are cooked differently and you should not think that you can order one dish that satisfied both cravings. Roast goose is 烧鹅, Beijing duck is 烤鸭, totally 2 different dishes. If you are in Hong Kong and can select only one, I would suggest roast goose. Also recommend Chiu Chow goose 鹅片 in Hong Kong ahead of Beijing duck.

              1. re: FourSeasons

                I did some research and found that Chiu Chow goose is braised, but I'm still not sure what the difference is between roast goose and Beijing duck. I see that the Chinese character for the cooking style is different, but I don't know how it's different. Could you tell me what the differences are in cooking styles? I know how Beijing duck is prepared, and I assume that with roast goose the separation of the skin from the body is not necessary, but how else is the preparation different.

                I guess if I want to experience roast goose, I should do it right the first time. I prefer Beijing duck in Bangkok to that in HK, anyway, but I did really want to eat Beijing duck! Maybe I can get a paoping and hoisin sauce fix some other way.

                1. re: prasantrin

                  Sorry, I am just a foodie, not a chef, so I will let someone else with that expertise or knowledge to provide better explanation. All I can say is that go and try all of them. Roast Goose at Yung Kee is the unanimous choice though I think the quality has gone down the last few years but it is still the legendary name. I think Pak Loh Chiu Chow at Causeway Bay has the best Chiu Chow goose, way ahead of Golden Island that was recommended above. For Beijing duck, the one I enjoyed is 北京楼 (can't remember the English name) at the basement of Alexander House in Central, just right opposite Mandarin Hotel. I like the Beijing duck in Hong Kong, but it is not the same Roast Duck you find in Beijing.

                  1. re: prasantrin

                    Chiu Chow goose is braised in soy sauce with different spices, the end product soaks in soy sauce and eat with a sauce of garlic and white vinegar. It is very different from Beijing duck, in which I think you are familiar with.

                    I agree the roast goose of Yung Kee is going downhill, try their smoked goose, also very famous, I like it better than roasted.

            2. Spring Deer (Luk Ming Chun) 1st floor, 42 Mody Road in Tsim Sa Tsui, is one of the best for Peking Duck. They've been doing it quite some time.