This new restaurant specialises in Pekinese food is started up by the Super Star Group. They roast their signature Peking Duck in lychee wood oven.
Similar to Beijing Kitchen at Grand Hyatt Macau, the roasted Peking duck is served in two ways with skin and meat separated. Alongside are some out of traditions condiments such as purple turnip and honey melon, sugar and Hoisin sauce.
The separately sliced up duck meats are served underneath duck skins that are not so crispy but decent to dip in granulated sugar. The steaming hot pancakes are served in bamboo steamer, which is thin, soft and moist.
The marinated whelk is a cold appetizer and is beautifully displayed to the table. The sesame bun is filled with flavorful minced pork and scallions, fried perfectly golden brown. Interestingly, the seared pork buns are extremely small in size but full of piping hot broth. Another signature would be this beef rib that is decently cooked to tender. A deep fried fish in dark vinegar sauce shows a great tardiness as compare to traditional sweet and sour sauce.
Lastly, we order a red bean mochi roll with mung bean flour and a crumbly duckie, but the custard filling is a bit too dry. To add on, they serve fruits as welcoming snacks to every table.