London Duck Chinese restaurant is a part of the Village Roast Duck chain run by 4 Ipoh-born siblings who, together, had worked for London’s 3 top Cantonese roast duck restaurants in Bayswater over an 8-year period: proprietress-manager, Kenix Choo, and her brother Choo Kok Wai worked at the famous Four Seasons, whilst their sister, Tienna Choo, and brother, Kelvin Choo, had worked at Gold Mine and Kam Tong. They returned to Malaysia and first opened Village Roast Duck in Bangsar Village back in 2010. Since then, branches had been opened in KL’s top malls like Gardens at Mid-Valley and the Pavilion. London Duck, which opened at Gurney Plaza late last year is their first branch outside the Klang Valley.
- The dish to order here is, of course, the Special Roast Duck, Cantonese-style. Mdm Kenix Choo explained that the ducks (local ones, not as large or fatty as Irish ones used in the UK) were first marinated in a special blend of Chinese spices, before being air-dried for at least 24-hours prior to roasting. The result were tender juicy ducks with a lacquered mahogany finish, gleamingly luscious. The duck is basted with a liquidy sauce which is not as sweet as those I’d had in London, perhaps to cater to Malaysian tastes. The meat is tasty, but nowhere near the deliciousness of those I’d had in London.
The Pumpkin Soup with Seafood was slightly on the bland side. Fresh shrimps used, but not terribly exciting for me.
For those who wanted to try a typical London duck dish which is hard to find outside Britain, go for the Crispy Aromatic Duck with Pancakes. This involved a portion of duck (can be whole, half or a quarter) which is marinated then deep-fried till brown and crisp-skinned, then de-boned and shredded table-side by the waiter. The shredded meat will be served Peking duck-style: with pancakes, cucumber wands, leeks and hoi-sin beanpaste sauce on small rice flour pancakes.
- One of my favourite dishes at this restaurant, as at its Village Roast Duck main outlet, also happens to be one of the simplest: Fried Eggs on Tofu, drizzled with good soysauce, then topped with chopped green scallions and tiny, crisp-fried anchovies.
The fried eggs should have molten yolk centres.
One simply cannot go to a Cantonese roast meats restaurant and not order a roast meat platter with Char Siew and Siew Yoke, the twin combination of Cantonse-style caramelised BBQ pork, and crackling-skinned roast pork. Both were done very welll here.
The braised mixed vegetables we ordered was rather bland and unexciting - a combination of fried soft tofu, carrot, sweet peas, baby corn, mushrooms and gai lan.
Dessert was given gratis here - a small mould of Gui Ling Gao black herbal jelly. I loved this, and would actually always look forward to it at the end of every meal here.
Plaza Gurney, 170-03-86, Gurney Drive
10250 George Town, Penang
Operating hours: 11am to 10pm daily