A little birdy told me about this particular Chinese eatery in Redfern, urging me to get on over there to sample the Peking Duck. Why? Apparently it’s somewhat cheaper than many places about town, and aside from that, it was my chance to finally give this Regent Street hot-spot a go.
This old relic is all about fluoro lighting, bare walls and a sliding door that threatens to jump off its rails when you grab hold of it. Glistening roast pork, ducks and sausages decorate the window; dangling over offal goodies in stainless steel trays.
The menu is much like any Oz-Chinese many of us have in our neighbourhoods. Noodles, stir-fry, soup and more.
A few “light snacks” are up for grabs. You know – spring rolls, chicken sweet corn soup and the good old mixed entrée. We go for gow gee steam (6) – four perfectly pleated dumplings that contain tasty mystery meat. Let’s assume it’s ground shrimp and fish.
And then there’s the Peking duck (44.8). It doesn’t take long for one of the aunties to unhook the duck from the window rail, deliver it to the kitchen and have sliced into pieces.
No bells or whistles here with the chef carving the bird at the table. All you get is a simple pile of meat and skin on prawn crackers, a bamboo steamer of pancakes, spring onion and hoisin, of course.
It’s a tasty exercise, and pretty filling for two.
Not quite sure why I was compelled to order another dish, but I did anyway. Pork spare ribs with Chin Kiang style (15.8). Their Chinglish, not mine.
When the enormous plate came out I was curious as to whether we got the right dish. It looked like a sweet & sour pork hybrid. And is that pineapple?
After questioning the lovely waitress we were assured it was what we ordered. I kind of loved it. Not a bone to be seen, the tender bits of pork are coated in a fine batter, fried, then tossed with pineapple and a deliciously sweet sauce. A little chinkiang vinegar mellows the sweetness and I’m quietly grateful that everything wasn’t coated in a gloopy sauce thickened with starch.
As if that wasn’t enough, the second course from our Peking duck hit the table. You have two choices – chow mein or sang choy bow. We went with the latter. Hacked-up bits of remaining duck, loads of water chestnuts and a bit of spice. Nothing worthy of an award.
Ok, full now.