Results 1-2of 2 Reviews
New York City, New York
October 15, 2008
London, United Kingdom
August 22, 2004
Ordering duck rice will get you a sliced, de-boned, plump duck breast on top of a small amount of cooked Chinese cabbage, all sitting upon a bed of steamed white rice. Ask nicely and you can have the duck on a bed of crispy noodles - I have done it before! However, the bed of rice is perfect for the slightly fatty duck. Ordering half or a whole roast duck as a dish and you have the option of having it on or off the bone. The number of ducks that the restaurant goes through is staggering. Hang around for a short length of time and a number of platters of roasted duck will file past you (borne by waiters, not flying through the air by themselves) to the front of the shop, where the roasted meats are hung in the window and where a man wielding his cleaver prepares the roasted meat orders.
If you are part of a larger party, it would be unwise to miss their other great dishes. The king prawn fried noodles are a crispy mound covered with many prawns and vegetables. They are also very well known for their house special bean curd, which I have yet to try. When you sit down to a table, three different chilli preparations are laid before you - a chilli oil, a chilli paste and pickled green chillis - a wonderful addition to any meal for this chilli-loving girl!
Service can be a bit snippy, as seen in many of the Chinese restaurants in London. There is a great demand for tables and any hesitation in ordering prompts some very cheeky remarks from the staff. I answered back, which seemed to surprise them, so perhaps this is what one ought to do rather than sit meekly!
Head for the Bayswater or Queensway underground stations. Exit and walk north along Queensway Road (away from the park) and the restaurant is on the right hand side of the street.
From journal Eat London!