iChef
08-28-2008, 03:02 PM
—Travel all the way to Beijing, you know, what used to be called Peking! Painstakingly suffered through 13 luxurious hours in Business Class—which by the way shouldn’t even be counted as travel time, and didn’t find a way to get authentic Beijing Peking Peking Duck!
More at The IrascibleChef (http://www.irasciblechef.com/china-stix/)!
But where Oh, where can you go, in the Bay area? A recommendation from a trusted (foodie) colleague. And, as promised from the onset, "it won't look like much from the outside," and it didn't—to complete the visual it didn't look like much on the inside either. But we were there for the Peking Duck! The same duck that eluded us in Beijing--or was it?
We tried in Beijing to communicate, we really did! My goal was to say 2 things--Hello, pronounced, "nee how," and thank you pronounced, "shia shia." I felt stupid, but I did make an effort. Communications in China otherwise was impossible, even simple sign language went no where--painfully slowly!
Well, communicating with our waiter was like trying to communicate with our taxi driver in Beijing. IMPOSSIBLE!
I wanted Tsing Tao, but I tried to get the hot sake on the menu, but as much as I tried I ended up with cold hot sake. My daring Sous Chef tried the plum wine that was so sweet we could have made Shirley temples for all of china!
SWITCH! Tsing Tao, and Chardonnay!
Let's just say we got the Peking Duck for 2, not that it says it's for 2 on the menu, but when asked if it would be enough for 2 we were told, "it is a whole duck! With pancakes."
Okay we came for the duck, why mess it up with any other flavors, or possible disappointments? The duck, and only the duck, it shall be! For 2.
It was presented very nicely with head and beak included--no extra charge!
The skin was crispy, the meat was juicy, the fat was all but nonexistent! The pancakes were individually handmade, the Hoisin sauce was sweet, but not too sweet, and the scallions were uniformly sliced thin and not over powering.
By the way, when we mentioned that we wanted Peking duck 3 ways our waiter asked us as if we were lunatics if we saw that on TV or something--because all of us see something on TV and must have it—after-all, it was on TV! (he also mentioned that we wouldn't like the soup any way--way number 2 of 3, because it looks unappetizing with the duck bones sticking out--annoying American's watching too much TV!)
If you understand that you are there for very good Peking Duck and not so much else--It was that. I enjoyed it very much and will be going back!
My complete review at: The IrascibleChef (http://www.irasciblechef.com/china-stix/)!
—IrascibleChef (http://irasciblechef.com)
More at The IrascibleChef (http://www.irasciblechef.com/china-stix/)!
But where Oh, where can you go, in the Bay area? A recommendation from a trusted (foodie) colleague. And, as promised from the onset, "it won't look like much from the outside," and it didn't—to complete the visual it didn't look like much on the inside either. But we were there for the Peking Duck! The same duck that eluded us in Beijing--or was it?
We tried in Beijing to communicate, we really did! My goal was to say 2 things--Hello, pronounced, "nee how," and thank you pronounced, "shia shia." I felt stupid, but I did make an effort. Communications in China otherwise was impossible, even simple sign language went no where--painfully slowly!
Well, communicating with our waiter was like trying to communicate with our taxi driver in Beijing. IMPOSSIBLE!
I wanted Tsing Tao, but I tried to get the hot sake on the menu, but as much as I tried I ended up with cold hot sake. My daring Sous Chef tried the plum wine that was so sweet we could have made Shirley temples for all of china!
SWITCH! Tsing Tao, and Chardonnay!
Let's just say we got the Peking Duck for 2, not that it says it's for 2 on the menu, but when asked if it would be enough for 2 we were told, "it is a whole duck! With pancakes."
Okay we came for the duck, why mess it up with any other flavors, or possible disappointments? The duck, and only the duck, it shall be! For 2.
It was presented very nicely with head and beak included--no extra charge!
The skin was crispy, the meat was juicy, the fat was all but nonexistent! The pancakes were individually handmade, the Hoisin sauce was sweet, but not too sweet, and the scallions were uniformly sliced thin and not over powering.
By the way, when we mentioned that we wanted Peking duck 3 ways our waiter asked us as if we were lunatics if we saw that on TV or something--because all of us see something on TV and must have it—after-all, it was on TV! (he also mentioned that we wouldn't like the soup any way--way number 2 of 3, because it looks unappetizing with the duck bones sticking out--annoying American's watching too much TV!)
If you understand that you are there for very good Peking Duck and not so much else--It was that. I enjoyed it very much and will be going back!
My complete review at: The IrascibleChef (http://www.irasciblechef.com/china-stix/)!
—IrascibleChef (http://irasciblechef.com)