DA DONG
Level 5, Jinbaohui Shopping Center, 88 Jinbao Street, Dongcheng District +86 10 8522 1234
NG, there are four traditional ovens ntre of the dining room so you h as each duck gets the treatment eing carved at the table. Chef Dong ng is justly renowned for serving the best Beijing-style roast duck ong isn’t limited to the succulent wl; its menu is extensive and ng we try is really good. estaurant has several branches; we Dongcheng one, down the road r hotel. It’s located on the fifth floor -end shopping mall, which may usual to Australians but in Asia it’s ate venue for a quality restaurant. win any awards for the atmosphere s not why we’re here. ir-fried broad beans are delightfully th dried shrimp, fried until it’s adding a wonderful texture. The nd baby herbs make this a very sh. Stir-fried pak choy with fresh shoots is also a must-try vegetable slightly bitter crunch of the bamboo bursts of garlic and ginger are perfect deep green flavour of the pak choy. er and tasty beef sizzling on a griddle mes next, accompanied by shallots s and seasoned with both light and Meanwhile, crisp flounder in a light batter swims in an intense stock that’s rich with chicken fat and a long, delicious taste of white pepper, the texture reminiscent of a hearty tonkotsu ramen broth.
When the duck arrives, skin glistening, I simply dip a piece of skin into a little sugar; the fatty, crunchy texture and length of flavour is what makes true Beijing duck special. Other condiments include cucumber, garlic, hoisin sauce, spring onion and rockmelon, each to be wrapped in your pancake as you like with the duck and skin. Da Dong also serves a splendid light, crisp roll with no centre, to which you add duck and seasoning – it’s a Beijing specialty.
The wine list is fantastic and we indulge in a bottle of Hubert Lignier Morey-St-Denis. Beijing duck and burgundy is a match made in heaven.