The Royal Kitchen is an authentic Chinese & Cantonese Restaurant located on the 25th floor of the Royal Paradise Hotel & Spa, Patong. Not only does Royal Kitchen serve the best Chinese and Cantonese food on the island, it also provides diners with the most amazing panoramic views of Patong and the surrounding areas.
Throughout the month of November 2011 Royal Kitchen are offering diners an astounding offer on one of the most popular and famous Chinese dishes, and Royal Kitchen’s signature dish, Peking Duck.
Matt, Nan and Au, of the Phuketindex team, were recently lucky enough not only to sample this tasty dish, but also go behind the scenes to see how this centuries old dish is prepared for serving.
The ducks which are used for the dish are usually raised in a free range environment for the first 45 days of their lives, fed up to 4 times a day for the next 15–20 days and result in ducks that weigh between 5–7 kg.
Once the ducks have reached their required weight they are slaughtered, plucked, disembowelled and rinsed thoroughly with water. They are then soaked in boiling water before being hung to dry.
Once dry, the duck is ready to be prepared for cooking. The duck is hung in the kitchen and glazed with the Peking sauce, a mixture of boiling water, ginger, scallion, honey, vinegar, sherry and dissolved cornstarch. The glazing is then performed pouring the sauce over the hung duck for approximately 10 minutes.
The duck is then hung in a cool, windy place for 8 hours until thoroughly dry. Once dry, the prepared duck is placed in the refrigerator until it’s time has come to be roasted.
The roasting procedure is performed using a hung oven. The hung oven was developed in the imperial kitchens during the Qing Dynasty. It is designed to roast up to 20 ducks at the same time with an open fire fuelled by hardwood from peach or pear trees. The ducks are hung on hooks above the fire and roasted at a temperature of 270 °C for 15 minutes.
The final procedure, is to pour hot oil over the duck whilst it is hung. This is done for approximately 5 minutes and ensures that the skin is nice and crispy.
For this promotion, the duck is served in the traditional way. First, you are served the skin with steamed pancakes, spring onions, cucumber and plum sauce. The plum sauce is spread over the pancake and slices of skin are laid onto the thin pancakes and bars of cucumber and spring onions are added. The delicious filling is wrapped in the pancake and then your taste buds are treated to a party of textures, flavours and contradictions. The crispiness of the skin, the spiced saltiness of the skin and sweetness of the sauce, the coolness of the cucumber and onion – complement each other and all together are a pure indulgence.
For the remaining duck meat you are able to choose the way you wish the meat to be prepared. For our visit, we were presented with minced duck fried with garlic and served with crispy noodles. This is placed in iceberg lettuce, wrapped and eaten by hand.
Throughout the month of November guests to Royal Kitchen can experience the delights of their Peking Duck with a 50% discount. The usual price of
THB 1,250.- is reduced to THB 625.-
For Reservations please call +66 (0) 76 340 666 Ext 2406