Peking Duck for our splurge meal on this first leg of our Taiwan trip. Chiou Hwa Chun Place came highly recommended by DW’s sources.
We feasted on The Whole Duck Feast for Four.
Our guests brought a nice single malt, Laphroig Quarter Cask. Let the games begin!!
Braised Duck Plucks. Well prepared dish of nose to tail parts. Liver, Kidney, Web, Wing, Tofu and Intestine.
Fried King Oyster Mushroom w/Salted Egg Yolk. Super!! Juicy, crispy, bursting with Egg Yolk and Mushroom umami.
The star of the show, specialty of the house. Table side carved Peking Duck with Wheat Wrap.
On par with the duck we’ve eaten in Beijing. The carve was impeccable, skin crisp and well flavored, each morsel sized appropriately for the perfect two biter.
Chopped Roasted Peking Duck Platter.
Stir Fried Seafood and Duck Meat in casserole.
lettuce Wrap with Shredded Duck and Water Chestnut. Delicious palate cleansing crisp course. A well executed riff on the Cantonese classic with Squab.
We added some Gai Lan on the captain’s suggestion. He described as the tender tip of the gai lan. These were in fact HUGE stalks of some of the most tender gai lan I’ve ever had. Kudos to the chef!!
Shredded Duck and Preserved Egg Porridge. Always good.
Handmade Duck Egg Yolk Pudding. Topped with tapioca pearls.
A delicious evening catching up with friends with some very good food. DW is already planning a return soonest. I reminded her we’ll be back in Taipei in 8 days. Hmm……