ROAST DUCKKING @ Lot 10 Hutong

What caught my attention at Duckking was the glistening red skin of the roast ducks hanging in the glass case. Jimmy Liew, the owner was quick to point out that the bright scarlet hues on his ducks were actually from marinating them with a mixture of red vinegar and rose wine (“mui gwai lo”).

“Oh don’t worry, we don’t use synthetic colouring on our ducks, ever!” “I learned this from my grandmother, who used to apprentice under several great chefs in Zhongshan, Guangdong”, explained Jimmy. Needless to say, as a young boy, Jimmy loved hanging out in his grandmother’s kitchen where he picked up her recipes and culinary skills as his love for food grew.

Pretty ducks in a row

For many years, Jimmy’s love of good food remained just that – an indulgence of the senses. He developed his construction and renovation business and expanded to Brunei. Feeling that he needed a little diversion, an opportunity to divest into the F&B field rose when he partnered up with some friends in this venture. With restaurants in Selayang and Brunei, Jimmy’s homage to his grandmother’s roast duck legacy took form when Tan Sri Francis Yeoh, upon the recommendation from Hong Kong’s celebrity food critic, Choi Lan, urged Jimmy to set up stall in Lot 10 Hutong. And the rest, as they say, is history.

Jimmy’s Duckking Roast Duck counter in Lot 10 Hutong is indeed eye-catching and it’s true, the visual feast is just the beginning. When our plate of half a roast duck was placed on our table, it didn’t take us long to dig in and savour the succulent and tender well-roasted meat. Oozing delicate herbal juiciness, we had to order plain rice to mop up every bit of the jus and flavoursome duck.

We tried the Char Siu and Siu Yook (roast pork) and those were excellent too. Beautifully layered with fats and lean meat, they did not disappoint. If I have to file a grouse, then it has to be the chilli sauce – which I felt was too watery and a bit bland.

Besides duck and pork, we also tried the poached chicken and Jimmy’s signature Braised Duck Wings. The poached chicken was just average but the ginger dip was good. The duck wings, braised Teochew-style were well-flavoured with spices and dark soya sauce – I enjoyed them and it’s something I would order again, besides the roast duck.

Poached Chicken

Jimmy Liew

 

 

ROAST DUCKKING
Lot 10 Hutong
Lower Ground Floor
Lot 10 Shopping Centre
Jalan Bukit Bintang
50250 Kuala Lumpur

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I-PO: Best Roast Ducks in Klang?

I have heard much about this place and how people have raved about the roast ducks here.

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At a recent brunch at Restoran I-Po in Bayu Perdana, Klang, I found their roast ducks really did fly off the hooks at an incredibly fast rate. The golden glistening skin of the ducks crackled even as the staff was chopping up the roasted fowls at the front of the restaurant. And oh my, the chopping never really stopped!

chopping duck

Typical kopitiam-style, the restaurant has an air-conditioned section as well and together with the non-airconditioned side, the seating space was constantly filled as roast duck lovers swarmed the place. Workers frequently rushed to replenish the roast ducks as soon as fresh ones were removed from the charcoal ovens at the back of the restaurant. Owner Alex Tan used several huge Apollo ovens where premium-grade charcoal was burned to fuel the high heat needed to produce those crispy golden skin on the ducks.

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The roast ducks in I-Po were slightly smaller as only younger ducks weighing around 2.2-2.4kg each were used. These younger fowls yielded meat which was more tender and juicy, according to Alex. The tastiness of the ducks was a result of them being marinated overnight with a secret concoction of spices and Chinese herbs.

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Besides the famed roast ducks, there were also grilled pork, roast pork ribs and chicken available. Ready-cooked dishes to accompany the meal like the popular “suen choy” (a sourish and spicy vegetables stew using mustard leaves, tamarind, dried chillies and meatbones), baby clams and other stir-fried items were also served.

grilled pork

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Grilled Pork

baby clams

Baby Clams

suen choy

Suen Choy

A meal at I-Po won’t really burn a hole in the pocket. A whole roast duck is RM52 and half-a-duck is RM27. So until I find a better roast duck in this part of town, yeah… this has to be the best roast duck so far in Klang.  Service was brisk and friendly and parking was available along the road.

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RESTORAN I-PO
No.180 Jalan Batu Unjur 1
Bayu Perdana, Klang
Tel: 03-3324 2295 / 012-538 4680
Open: 8.30am to 5pm.
Closed every 2nd Wednesday of the month

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