TungLok XiHé Peking Duck, collaboration between Tung Lok Group and Beijing's XiHe restaurant group, has opened a 2nd branch in Singapore after The Grandstand. Tucked away in a quiet corner on the 7th floor of Orchard Central, its signature dish is Peking duck. But not the Cantonese version, so do not expect thin egg skin but thick pancakes. No different from most other restaurants, the roasted duck served whole (there is no half portion here) was carved in front of customers. Cut such that the thin crisp skin came with a bit of meat, this was best dipped in blueberry sauce followed by sugar so the latter popped or at least crackled in the mouth – a modern twist to the original dish and a tad sweet. We were recommended to eat the breast meat, with skin still intact, as wraps.
Condiments included the familiar cucumber, leek and sweet sauce. Last but not least was the tender thigh meat perfect with chilli and/or wasabi sauces. Also had Mrs Zhang's Braised Lion's Head Meatball, which with beancurd in the mix, was too mushy for my liking. Hot and Sour Soup with Chrysanthemum Tofu was just a spicy-tart soup with a beautifully-cut piece of soft beancurd that resembled a flower. Tried its Sautéed Prawn Balls with Honey Sauce – thick crispy batter was a tad hard when cold though I could not fault the succulent prawns. Found the sauce drizzled on top not necessary, and cloyingly sweet. Overall, it was an interesting experience with good service but no dishes to rave about.
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