FIT FOR THE GODS
In the pantheon of Cantonese cuisine, few dishes can match the elegance of a well-roasted duck. While the ingredients are simple—usually nothing more than duck, spices, and salt—the result can be show stopping, worthy to grace the dining table of any gourmand.
At Celestial Court at Sheraton Imperial Kuala Lumpur Hotel, Chef Ho Boon knows this, and has dedicated a fair portion of his 32-year-long culinary career in pursuit of the ultimate roast duck, which has become his signature dish at the restaurant. As with all great foods, it first starts with the best raw ingredients. The birds, which are of a high-grade pedigree, are selected from a farm in Ipoh, Perak.
To make his signature dish, Ho first injects compressed air in between the skin and flesh of the duck, which separates the two. The bird is then hung for to allow the skin to dry out. Before roasting, the duck is marinated with a mixture of salt, Chinese fivespice powder and herbs for four hours. It is glazed before it goes into the oven, where it’s then roasted at 170°C until a shiny, deep mahogany. The end result is a roasted duck with crispy lacquered skin and tender, juicy meat that boasts a robust flavour without a trace of gaminess.
Shares Ho, “To be a great chef, you do not only master the skill of cooking, but you have to also be adaptive to the newer generations. Besides preparing a dish that satisfies one’s’ taste... you must pay a lot of attention to the food presentation.“
Celestial Court is currently undergoing a transformation and will be reopened with a newly redesigned imperial concept by early August 2018.
At Celestial Court restaurant, a few humble ingredients are transformed into a