OK, so I tried the fabulous roast duck from Four Seasons of Bayswater (London) in its newish Bangkok outlet last weekend. This evening, I decided to give Village Roast Duck in Bangsar Village a try - after all, it's owned by 4 Ipoh-born siblings who'd worked for 8 years in roast duck restaurants in Bayswater, London. Owner, Choo, and her brother Kok Wai both worked at the famous Four Seasons, whilst their other sister, Tienna, and brother, Kelvin, had worked at Gold Mine and Kam Tong.
So, how was their roast duck? My verdict from tonight's dinner:
- Roast duck: beautifully-textured and perhaps one of the best in KL - it's moister than most versions here, and perhaps even surpassing the famous Sze Ngan Chye, the "King of Roast Ducks" of Petaling Street. But the sauce was not as sweet as the versions in Four Seasons or Gold Mine in London, perhaps to suit Chinese-Malaysian tastes. The duckmeat, layered atop napa cabbage, was much, much chewier than the UK versions, and perhaps can be attributed to the type of ducks used here. I'd rate Village Roast Duck behind the London restaurants, and even Four Seasons Bangkok, which I enjoyed more;
- Steamed minced pork with salt fish. This ... is... THE ... BEST ... version of this dish I'd had, ever! Well, I certainly hope what I had this evening was not a fluke: perfect combination of tasty minced pork, silvered ginger, crisp salt fish, scallions and egg. It was perfect. The problem with most places which served this dish was that the salt fish used were just waaay too salty, or of poor quality and smelt too strong. In some places, the minced pork was too fatty, whilst in yet others, it was too dry. At Village Roast Duck - everything was perfectly balanced, and the steaming was perfectly timed and done just right.
- that ubiquitous Chinese-Malaysian Four Types of Vegetables Stir-fry: I find this dish everywhere where there are Chinese-Malaysian restaurateurs: in Singapore, in London. in Hong Kong. The dish consisted of aubergines, long beans, okra and stink-beans (petai) fried with lots of onions, dried shrimps, garlic and the unmissable sambal belachan chilli paste. Explosively hot, but lip-smackingly delicious;
- Pan-fried carrot cake with beansprouts and eggs. This dish was the only disappointment for the evening - the cubes of carrot cake had been pre-deep-fried before being stir-fried with the beansprouts and eggs. I didn't think the deep-frying beforehand was necessary - the carrot cake came out harder and drier than it should be. They should have also used Chinese XO sauce to stir-fry this dish like in Singapore or HK, where we find delicious versions of this dish. Village Roast Duck's version tasted funny and slightly disagreeable.
All in all, a great place to come for a simple, family dinner - guests are also served complimentary soup of the day, which is also replenishable - we loved the soup we had: very delicious pork and carrot consomme. Dishes are generally very well-prepared, and prices were reasonable for high-rent, upmarket Bangsar Village.
Village Roast Duck
Lot 8, 1st Floor
Bangsar Village Shopping Centre
1, Jalan Telawi Satu, Bangsar Baru
59100 Kuala Lumpur
Tel: +603 2287 4128