Saturday, December 30, 2017

Old Kingdom, Fitzroy MELB

It has been such a long time since I last laid my eyes on a delectable piece of Peking duck and seeing that it is the holiday season after all, I did not want to miss the opportunity to stuff myself silly.

Having heard peeps rave about this restaurant, we ducked (haha geddit?) here after I clocked off for the day. The restaurant has very narrow walkways considering that they must have tried to squeeze as many tables possible into the vicinity. Service is efficient despite the minimal space between tables and diners.

We had the 3 course duck meal which came to around $60 for a whole duck.

First course has to be the duck; thinly sliced pieces of meat with a glistening, crisp skin, best consumed wrapped in paperthin layers of pastry, with a few pieces of cucumber and spring onion, drizzled in a sweet-tangy sauce. Skin was delicious and as much as I loved how tender the meat was, I think this dish would have fared better if there is less meat attached to the skin, enabling the perfectly cooked skin to bask in the spotlight.

P.s: I think the restaurant is a little stingy when it comes the spring onion and cucumber pieces. Do practice moderation where possible.

Duck with noodles - I love how the crispy noodles gave the dish a pleasant crunch factor and again, this dish is well prepared using whatever meat the chef could scrap from the duck after it was served in the first course.

Lastly, we were served a bowl of duck soup which has tofu and a few bits of veggies included. A subtle way to end the meal.

Now, is it as good as it's second branch in Surry Hills? Yes and no. Whilst the duck is better prepared here, the other branch fared better in terms of portion sizing, available dish varieties and seating. All in, it is entirely up to you to decide;)

Old Kingdom Menu, Reviews, Photos, Location and Info - Zomato

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