Warm, steamy pancakes drizzled with sweet hoisin sauce, plus a pinch of green onions, complimented the rich duck meat. My favorite part was biting into the light, crispy skin. Incredibly, we housed the whole plate. The artist formerly known as Dining Companion was kind enough to share the last pieces with me.
Crispy Peking Duck at Gourmet House of Hong Kong
March 19, 2010 | 10:43am
Ginger and green onions perked up the sauteed white fish. What kind of fish was it, we wondered? Our waitress just repeated, "fish filet." Okay then. We ate it all anyway.
Why choose one kind of greens when you can get them to give you the whole shebang? Gai lan, baby bok choy, and huge, plump black mushrooms were so delicious cooked up with a generous amount of garlic. If you need to eat your vegetables, this is the best possible way to do it.