By Franz Scheurer
Northern Chinese food is comfort food. Deep luscious braises, wonderfully satisfying dumplings and the jewel in its crown: the famous Peking Duck.
Deep, rich, golden-brown, crispy whisper-thin slivers of succulent duck skin with just a hint of savoury flesh attached, wrapped up in perfectly steamed pancakes, lifted by the texture of raw cucumber and green onion and held together by the sweetness of Hoi Sin sauce. A work of art!
And wait, there’s more!
Usually Peking Duck is served as a two or three course meal. The second course if either San Choy Bow, where the remaining duck meat is served chopped into minute pieces mixed with water chestnuts and lots of other ingredients and the resulting savoury mixture spooned onto cold iceberg lettuce leaves, wrapped up into parcels, or, sometimes a stir-fried noodle dish, again using the remaining duck meat. The third course is a cleansing broth, made from the bones of the bird.
Now there is Peking Duck and there’s Peking Duck!
Sydney’s best is dished up at the Flavours of Peking in Castle Crag. Yep, that’s right. On the North Shore… not in Chinatown.
Flavours of Peking is serving up the most wonderful dumplings, the best oxtail hot pot, the spiciest pig’s ears and the best Peking Duck. In fact, any of their Northern dishes are outstanding.
The restaurant has a comprehensive menu but it is always well worth knowing the daily specials. Some of their best dishes are not on the menu. Service is friendly, efficient and knowledgeable. They are licensed with a reasonable wine list and lots of Shing Tao beer. Value for money is excellent.
Get a group of eight or more people together and lash out and share a dozen dishes and you will have one of the best meals in this town.
Score: 7/10
For more information or bookings:
Flavours of Peking
Shop 7
100 Edinburgh
Road
Castlecrag,
NSW 2068
Tel.: 02 9958 3288