Peking Duck has a long history and revered position amongst Chinese
dishes. The traditional preparation leaves the skin crispy and the meat
succulent and savoury. Chef Lau suggests enjoying our signature
Peking Duck in two courses. First, the crispy skin is served with thin
pancakes and a selection of condiments and sauces. Later in the meal,
enjoy minced duck served in lettuce wraps.
Yan Toh Heen presents a unique selection of condiments and
garnishes designed to enhance the flavour of the Peking Duck. With a
selection of pear, cucumber, red chili, pineapple, yuzu and green onion,
plus traditional seafood sauce, osmanthus plum sauce and black garlic
chili sauce.
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