Happy Chinese New Year! The year of the rabbit is here! Not only is this a very cute animal, it also delicious to eat! Nom nom nom!
It seems appropriate to update with a recent visit to Four Seasons in China Town (yes, the tourist Mecca of London). Anyway, I’ve been watching a Swedish TV series on Chinese cooking (Kinas Mat) that is totally the best food series I’ve ever had the pleasure of watching. One of the episodes deals with the art of preparing Bejing Duck, I was so impressed by this that I immediately wanted to have a taste of it myself.
However, I did some reading and realised that it is virtually impossible to get an authentic duck in (or outside China for that case), because you have to have a special oven that really only is used to cook the duck in. One 5 star hotel in London has this oven, however, at this particular day I wasn’t up for a fancy dinner so I opted for a roast duck at Four Seasons (which supposedly has one of the best ducks in London).
The meat was very tasty, perhaps a bit on the dry side. Pancakes great, vegetables and condiments really nice.
We also tried the lobster meat with straw mushrooms. Tasty, but a bit slimy. Then again, this is Cantonese food and I’m not a big fan of the slimy sauce. OMG, my Cantonese readers will most probably hate me now.
Some really great Chinese broccoli (Kai-lan), quickly heated and seasoned with garlic and soy sauce. To be honest, this was perhaps the best part of the meal. Perfectly cooked vegetables with clean flavours.
All in all, good food if you are a fan of the Cantonese kitchen!
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