Hey! So I had a strong craving for Peking Duck and after much digging on the board, I decided to go to Chung King Garden. I would've been at a loss otherwise, thanks guys! Meals like this is why I'm glad that I found this forum.
Located behind Pacific Mall, Chung King Garden serves an excellent full-course Peking Duck in record time. Every dish was fantastic, and the duck was crispy, non-fatty, and flavourful.
Knowing that it takes 20-30 minutes for the food to be prepared, we ordered one of their House Specials to tide us over as well as some white rice.
Szechwan Shredded Beef ($10.95)
Crispy yet tender, crunchy but not oily, this was the perfect dish to ease our hunger pangs while we waited for the duck. I was really pleased with the beef; it had great flavour from the chili and it wasn't drenched in sauce so it stayed crispy. Shredded carrots and green onions added to the flavour, and it was great with rice.
Authentic Beijing Roast Duck (3 Courses) ($37.95)
1. Crispy Duck Skin & Breast
2. Duck Stir Fry
3. Duck Soup
Course 1: Crispy, Roasted Skin
I could hardly contain my excitement when the first course arrived. The dark skin was shining and crispy-looking, with duck breast peeking out from underneath.The flavour was fantastic. There was also little to no fat hiding between the skin and breast, which but they've rendered it so well that it was still moist.
With it came steamed dry crepes to wrap the roasted duck, vegetables, tian mian jian (a savoury-sweet bean sauce), and crispy shrimp crackers. The crepes are nice and thin, but thick enough to wrap everything without breaking before shoving it into your mouth. Eat the crackers while they're super-fresh and hot - like pork rinds, they get soft and blah over time.
Course 2: Minced, Fried Duck in Lettuce Wraps
There were also bits of crispy white noodles hidden among the pile of stir fried duck, vegetables, and saucey goodness. The sweet bean sauce is a great base for stir fries, and II enjoyed tofu, water chestnuts, pepper, carrots, onion, and whatever other vegetables were in the mix. There was just enough to give it flavour, and they clearly weren't just "fillers" for the dish to look bigger.
We eagerly grabbed spoonfuls and scooped the duck into pieces iceberg lettuce. I also enjoyed it with white rice when we ran out of lettuce. Win.
Course 3: Duck Soup
Last to arrive was a soup made from the remaining skin, meat, and bones. The broth was surprisingly light and tasty - not at all oily! A friend said this was her favourite course for this very reason. I really wonder what they put in this broth to make it so flavourful in such a short amount of time. Tofu, duck, and nappa cabbage was plentiful and we cleaned this bowl up without a problem. I can only imagine how wonderful this soup must be on a cold, winter night.
I want to return to try their Honey Garlic Spare Ribs, Sweet & Sour Fish, Braised Broccoli with House Sauce, and Orange Chicken. And more Peking Duck of course. I'm a happy CHer, thanks you guys =)
Chung King Garden Restaurant
4394 Steeles Ave E, Markham, ON L3R9V9, CA
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