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Response to Fuleen Seafood in search of Peking Duck

swannee | Nov 18, 201111:41 AM

I had posted to see if anyone had tried the Peking Duck at Fuleen Seafood; I want it for a major banquet coming up and would like to avoid going to Flushing in this case.
So my main worry was the Peking Duck. Ironically it was by far the most successful part of the meal, by far! Both the skin course, with fresh hot small buns instead of the usual pancakes, and the meat, here unusually but most winningly and deliciously diced with mushrooms and water chestnuts to stuff into lettuce leaves (in the manner more usual for Squab) were completely successful, if not very much like what one would get in Beijing.
The rest of the meal, however was only so-so. I ordered rather conservatively, because the banquet will have to be very mainstream (I did order and communicate completely in Chinese, however, so the problems should not have arisen from being non-Asian). We had scallops with XO--salty, mushy, and one-dimensional; pepper-salt shrimps (good, but not great); pork belly with pickled mustard green (?) casserole (mei cai gou rou) which was not at all successful, the pork cut much to thickly either to be tender or to be convenient to eat, and the vegetables without depth of flavor; plain stir-fried chinese broccoli (decent); and chicken salt-fish fried rice which was nearly tasteless and had the chicken cut in pieces much too big to be part of the dish (the Chinese term "ji li" means chicken cut like grain or pellets).
Overall, a disappointment: but the Peking duck was excellent.

11 Division St, New York, NY 10002

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