Quite a number of people had long recommended me to try out the Peking Duck at the Imperial Treasure Super Peking Duck Restaurant and finally found the opportunity to bring my parents to give it a try.
The duck is brought out to be cut up beside the patrons’ table.
And the duck slices were placed into a plate with a figurine duck head.
It is best taken with some sweet dark sauce and wrapped up with cucumber and some poppiah skin.
The main point of eating the Peking Duck is chrispy skin, not its meat… as these went into some noodles make the best of it.
Besides the duck, we had other dishes too but only some greens look photogenic enough for this blog.
The Peking Duck is great… but other dishes are way too greasy for our tastes.
Taken with Sony Alpha a5100 with Carl Zeiss Vario-Tessar T E 16-70mm f/4 ZA OSS lens