Friday, July 3, 2015

Roast Duck Inn, Box Hill MELB

I've tasted duck meats from various continents but I find that the taste of a Chinese roast duck is still tops on my list. After arriving back to Melbourne, I immediately pounded on the opportunity to tuck into a few favourites.

The staff in this restaurant are very efficient; not a minute wasted after you are seated. On downside is that the restaurant is located in a street that may be tricky for some to find parking (if all else fails, there is always the option of paying for a parking slot.

Siew yoke aka roasted pork ~ not bad in my opinion; meat was still succulent and not overly salty.

Roasted duck ~ the piece de resistance. We got a tad fatty cut of duck but hey, that's the only unfortunate event. The skin was crisp and meat was indeed very succulent.

Snow peas with scallops ~ strangely enough, we got more scallops than snow peas so...not sure which ingredient is the star of this dish.

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