Initially, I wanted to blog about the gathering of monkeys (QwazyMonkey, Lyrical Lemongrass, Ciki and my furry self) on Labour Day at Four Seasons, CapSquare. As I searched for the photos in my archive, I realized that I’ve not posted my Duck King experience as well. So, it’ll be good to combine and compare these two celebrated imports; Four Seasons came all the way from London while Duck King was founded in Indonesia. All in all, ala Hong Kong roast joints.
Personally, crispy skin feels secondary. It’s always the taste that matters. I like my meat infused with additional herbs like dong gui (or Chinese angelica) which give the meat extra ooomph. And this type is usually moister and tenderer, which is great. So, even if the skin has gone soft, it will still be as good. Perhaps I’ve not traveled enough but I'd always thought that this (with additional herbs, I mean) is a local version of the roast duck. Enlighten me if I’m wrong.
At Four Seasons, the gone wild monkeys ordered some other dishes as well to complement the fried rice. I was quite disappointed actually, as the signatures were either unavailable or boring. Bland fried rice, blander stir-fried beef hor fun and a plate of char siew/siew yoke that tasted nothing beyond average. As for the roast duck...okay, it was well done and came with crispy skin but for a much hyped import, I couldn’t find the wow factor that has got Londoners raving. Best dish for me that afternoon? The claypot brinjal braise with minced meat (and salted fish?) which was very appetizing. With me still hungry and not really interested in ordering more dishes, we went to Delicious at Dua Annexe for desserts. And fun.
Nearer to home, Duck King was the talk of the town. With such majestic name compared to the humbler (but definitely more artistic) Four Seasons, one can’t help but be prepared to bow before a royal piece of roast. So, the duck. Yupe, it was good. Just good, nothing more. Again, crispy skin with tender meat. I had the braised beef too, which was delicious, given the well-spiced gravy and some pretty typical char siew/siew yoke. The King serves dim sum too. We tried the egg tart (which was subtly sweet), char leong (rice sheet wrapped yau char kuai) and steamed golden sand buns. I just love a good, runny salted egg/custard/milk filling but Duck King’s was not what I’d expected. I mean, yeah, the filling tasted rich and sweet but the texture was sadly more solid that liquid.
I admit that I’m a little skeptical when it comes to imported dishes or recipes that are already available back home. Fusion is another issue, I think. And to be honest, I’ve tasted better roast duck from Kepong and Petaling Jaya. Better? Well, I mean more aromatic, more flavourful and cheaper too. But taste is, again, subjective. The consistent hordes thronging Duck King prove just that. So, if one is interested in the above-mentioned restaurants, do check them out. Note attentive service as well.
Ohhhh, I’ve yet to compare the two!
Not-So-Runny Steamed Golden Sand Bun
Four Seasons Chinese Restaurant
Persiaran Capital Square
Tel: (+603) 2698 9393
8-G Block M, Jaya One
No. 72-A Jalan Universiti
46200 Petaling Jaya
Tel: (+603) 7957 9819