Peaking duck, modern style
|Spicy beef, Sichuan style|
For most people in the Western world, peaking duck is mistaken as fried duck from Chinese takeaway. Peaking Duck is in fact a classic luxury dish from Northern China, roasted and served with only skin. There are plenty of modern innovation, such as the choice of dressing and garnishes etc. The Hong Kong restaurant group, Maxims, has launched M&C Duck in Tsim Sha Tsui, Hong Kong, to offer value for money Peaking duck, along with some popular regional classic dishes such as the spicy beef from Sichuan but at a much reduced spices level, which has more appeal to a wider demographic.
|Drunken chicken with chilli|
|Braised white cabbage with ham|
The sauteed Angus beef with spring onion was robust and powerful as I was expecting, the beef was still pretty moist even when it was cooked to well done. The Peaking duck itself was pretty impressive, the skin was crispy as it should be, the soy and five spices marinate had a great balance but perhaps the slicing skill could be better as some pieces still contain a great amount of fat. What I disliked was the pancake, it was thick and similar to a dessert pancake which was too filling when consume together with the rich duck.
|Sauteed angus beef with spring onion|
M&C Duck is hardly perfect, but it isn't all bad either, all I can say is that it was within my expectation, having experienced plenty of other Maxims' restaurants in Hong Kong, from budget fast food venues to fine dining restaurants. Do noticed M&C Duck doesn't take booking so you can wait up to an hour at dinnertime, thanks to its tourist friendly location and the youthful plus modern take on the decor which has a great appeal to a younger generation.
What I paid:
£23 per head
Average cost without drinks and services:
Shop 3319, level 3, Gateway Arcade, Harbour City, 17 Canton Road, Tsim Sha Tsui