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. … [Read more...]
WONG WOK at LOT 10 HUTONG
Lot 10 Hutong houses some of the best streetfood stalls and rightly so because Tan Sri Francis Yeoh personally handpicks them. The Managing Director of YTL Corporation, which owns Lot 10 Hutong regards them as “national treasures” as many of the dishes have been cooked from generations and have been delighting and satisfying food lovers for years. Personally, I like going to Lot 10 Hutong – there are so many stalls with their famous offerings to choose from and all under one air-conditioned … [Read more...]
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