The pricing consider one of the very reasonable that they are offering with the portion being served. There is usually a queue when you go at, wrong timing. This is the crowd that ta pau, have not include the crowd that are dining in.Those people that ta pau were at least 4 packs and above. Celaka
update: 1/5/2016 – close down
Although I studied in Melbourne for 3 years, neither did I know that Melbourne actually famous for Peking Duck. Then I went to Google about it and surpise to see that this outlet Melbourne Peking Duck is actually serve awesome Peking duck that written by many bloggers there. Quickly I watsapp my friend there, and she mention its a recent thing that got pick up over the past 3-4 years. Means it was after I left. Most of you studied there would know this restaurant Old Kingdom, that serve pretty good Chinese dish. Guess what? The master chef is here in this outlet preparing and coordinating all the dish here especially on his specialty Peking Duck.
Now to those who are craving for Melbourne Peking Duck you need not take 747 all the way back there as they have just arrive in KL that started operate right about 2 weeks. The restaurant operate right in the heart of Bangsar or I would say directly opposite Alexis, Bangsar.
Easily to be located and the sign board already very prominent to capture your attention.
As I went up here, the restaurant is still under its final touch as for now on 90% complete.
this is what I meant 90% complete as the final 10% touch up are decorations in the outlet.
I find that the price are pretty reasonable especially with Peking Duck set. With RM 78 you get a peking duck with 3 more dish conversion or RM88 with additional dish. Set 2 definitely capture my attention more.
Chili paste taste awesome is something that you must not miss to add into your fried noodle or even into your peking duck roll.
Here came our order that, the duck neck is long it shows that the duck is roast by hanging. Its shinny skin and roasted smell of the duck distract our attention in take picture of the duck. Smells so good~
As the crispy duck is ready to be skin, we cant wait to grab a piece of the skin and directly put it into our mouth.
The master chef is here, we are proud to have him back as, at first thought I thought he is from China that resides in Australia. Well, all of us are wrong that he is actually a Malaysian with more than 10 years experience working in a famous restaurant for peking duck also stayed in Melbourne for more than 10 years.
As the chef cut thru the skin, can see moist fats oil oozing out from the meat. Saliva dripping.
Here are the fine cut with sligtly cut meat along and ready to be wrap around. I quickly throw one piece into my mouth, I can sense that more peking duck is calling my name. 😀
The difference between the ducks that I previously had over a restaurant last week (click here) are, Melbourne Peking Duck cut with meat are slightly thicker and fats on beneath the skin just perfect.
Then we were thought how to wrap on the chinese pancake along. Not only that, their pancake is home made fresh in the kitchen upon ordering as you can still feel its steamy hot, and have to quickly do the wrapping while its warm.
Lay the cucumber and spring onion on your 3 o’clock direction, add on your prefered amount of sweet hoisin sauce, follow by laying the duck skin atop, fold half from 9’oclock to 3 o’clock direction and fold both ends together.
Tadaaa…simple and easy to eat. The taste of crispy skin and duck meat along with the sauces just burst with flavours inside my mouth and I love the taste of the pancake. Think yet aromatic, pairs well with the peking duck. We end up having 2 duckie.
As the duck is being slain, do not miss out duck drumstick. Moist meat with crispy skin on edges, dipping along with the sauce is just perfect.
After we have clear all the skin on the duck, what happen to the meat. Well, remember the set I was mention, it was then further slices the meat out to cook along with other dishes as below:
As we were half full then we ordered Fried pork
Stir-fry beansprout with shredded duck meat. I prefer this is something light for me, yet this is the first time I came across bean sprout fried along with duck meat. Turns out to be pretty good.
Homemade Tofu with fish meat
Another well cook dish is Shredded Duck Meat Fried Rice. Fragrant with ‘wok hei’ and the chili paste I mention, just bring the extra flavour out of it.
Shredded Duck Meat Fried Flat Noodle. Stir-fry with dark soy sauce, loads of crunchy bean sprouts and shredded duck meat. We were so full when this dish came. Underestimate the make over of the duck.
One of my favourite of all, its a very different version on the salty veggie duck soup I had as this bends towards more mild taste as after all heavy weight being serve first, this retaurant serve the soup in opposite direction. Its at the end. Something mild and nice to close off my appetite.
As last 2 week I also had peking Duck in another restaurant (click here) and here I am again to hunt for another good one. Verdict, this 1 stood out better.
The restaurant is newly operated do give a restaurant a month or 2 to improve on their dishes. If you are looking for nice Peking Duck, no doubt that this is one of the restaurant to hunt for. Good for you guys that stay nearby there. Recommended on their Peking Duck.
For family outing, here are the menu for your reference
Melbourne Peking Duck
Address : 24-1 , Jalan Telawi 3,
Opposite Alexis bar and bistro
Tel: 03-2202 1588
Operating hours: 11am – 10pm Daily (break from 3pm-6pm)
Some of my followers you would have been realise that recently my blog is field with some advertorials. One of the reason is I learn something from this book by Alan Tan. At this moment, Premium bloggers surely can generate good income for them, newbie like me, I was lucky to know some new friends and they have assisted me. ThereforeI would like to share along a book to make your track even faster if you are in this industry. Let guide you back how I started.
Blogging sphere now 2012 and the beginning era of 2003 when all the senior blogger start blogging, it is a different scene now. I started to pick up the trend of blogging at year 2005 whereby I see many bloggers write about many interesting personal life stories and I ended up starting 1 too at 2005. At that time only 3 post I gave up. One of the reason is that, I find blogging lame and its weird to tell every one what you are doing. 3 years later which is 2008 I pick up blogging again and decided to focus writing on food as I just love food a lot. At that time I just came down to KL and constantly ask new colleague for nice places to eat. Then I started to jump back into blogs again as I find blogging reviewer is more accurate than those in newspaper or magazine, even though they are not professional. Again food taste bud is very subjective. My intention is to help and promote food, even though it is bad is to educate people not to order those few dishes.
As year 2012 now, the trend of blogging had evolved too throughout the years whereby you hear some bloggers are earning quite big bucks over by blogging, some went full time and even new term called celebrity blogger!. I used to follow KYspeaks, Kennysia, Cheeserland, Xiaxue as I regard them as premium bloggers and also the way the write on their blog. Then I started to have the thoughts of how to make money like them?
I learn many ways in the beginning and read in forums how. I have learn many internet terms during the process and further understand what people by mentioning beginning or pioneer is always the hardest as there are no one to guide.
As bloggers are mushrooming over the country, there are new book that will definitely help out along on junior bloggers by Make Money Online by Blogging by Alan Tan. Its an interesting book, that helping me to make me set back to path again on what I have forgotten, and one thing I dislike is many people often think that blogging is very easy. On surface, everything seems easy and when you learn the mechanics of it, it is not so easy afterall..
I must say it’s a great book for new bloggers to go after, as it teach all the necessary basic on why, how and growing your blog. With the book guideline it is easy to be on track. Its basic things that you must know that I would rate it as Blogging 101. . :D. It is easy, simple and no layman term to bring you thru.
I also did not know about this term until one PR company told me about it few months back. In this book also guide you thru top 4 plugins that you must have, SEO, and many more. Along with many other tips like, article marketing, promotion and traffic generation, social bookmarking and many more. Got a few more tips with this book . .
Besides that, I never thought that I would blog for 3 years. Yes, now my blog is 3 years old and I never thought that I would have do it this far. Blogging this far is not easy as I blog 5 days a week unless I went off for a trip and also, being interview was set in my target in food blogging and Alan Tan had made my dream come true by giving me an opportunity of the online interview.
Blogging is never easy task as we have to edit pictures, do content write up, attend event as it takes up alot of efford to maintain one and also persistent. This book certainly make your life much easier and can be purchase in any bookshop. I got mine for RM 39.90.
Love to purchase one of the book? click here – http://bloggingsutra.com/
In my 3 years blogging I have met many new friends and fans, hope to see all of you~ Thank you for supporting and dropping by.
If you happen to drive by Raja Uda which is another part of Penang at Mainland that is famous for alot of hawker food too. . . One of the stalls that I often hear from my cousins or friends from around that area is a few restaurant and stalls that must not miss to eat. One stall in particularly that run by the whole family itself that enjoy brisk business for very long time. For last round I went back to Penang I particularly force my friends to go over to this area to dine with me .. ehehe
As I remember a stall that is famous for the Yew Char Kuih and Ham Chi Peng is nearby a mini food court only my friend told me that they have move to a new location which is bigger and brighter.
Hardly you will miss this stall as its usually flock with alot of people and nearby the famous temple along Jalan Raja Uda too or famous Fish Head Steamboat next too it.
All their items are made fresh and serve pippin hot from the wok after being deep fried.
Many of the siblings are helping out from making process and some of them taking care of the deep fried process.
Price wise still did not change much starting from RM0.70 at the most of RM0.20 increase as compare to 2 – 3 years ago. . I love their Horse Leg, Ham Chi Peng, Yew Char Kuih as I ate it this round and forgot to take pictures. Apologize!
If you happen to be in the area, this is one of the stall that you must not miss. Its a recommended stall by me .. 😀
-= Ka Ching =-
Food Rating 9/10 love this and recommended! . . -stamped-
–Warning– This is based on my individual taste. Try it at your own risk-
Jalan Raja Uda, Penang
If not mistaken In between Famous Raja Uda temple and Zi Wei Steamboat.
I have blogged quite a while or I should say had been actively blogging for the past 3 years and never did anything before on my blog. Well, as a good return to all my blog readers, friends and fans, this round I am giving away a bottle of Glenmorangie Astar that is worth about RM 600 per bottle,
The prize does not only stop there as winner will get a pair of invites and head to SOUNDFORM FLUID SHOWCASE PARTY that will be happening on 20th APRIL 2012 – and start at 8.30pm at the Gardens Mall, followed by VERTIGO.
Me myself as a single malt lover, I would advise the rest of you do not miss this opportunity to own this bottle which is superbly good. This chances doesnt come often.
Its one of a legend whiskey that started brewing since 1973 and as for know they are known as the most delicious and complex single malt whisky in the world with no exception that they are “Unnecessarily Well Made”. When it comes to taste, its multi-layered aromas and kaleidoscopic flavours will stimulate the senses and entice your palate. I have to give my both hands and legs are up to agree.
Check out this cool video:
Well I will stop talking and let me tell you how can you win this lovely bottle. Look thru the video and just answer some simple questions below:
1) Where exactly do the oak used in making Glenmorangie casks originate from, and how many times are the casks used to mature Glenmorangie whisky?
2) How tall are the stills used to distil Glenmorangie whisky?
3) What makes Glenmorangie such a distinguished, delicious and complex single malt whisky, and why do you love Glenmorangie?
After answering all these questions, visit the Glenmorangie Malaysia Facebook page at www.fb.com/GlenmorangieMalaysia and click “Like”.
The catch is simple – that you have to answer it the most accurate and the most creative answer will walk away with the bottle and a pair of invites.
Good luck peeps and lets see is your answer “Unnecessarily Well Made” to make you the winner.
(POST YOUR COMMENT AND ANSWER at COMMENT BOX and your email so I can contact you if you are the winner). Contest close on 18th April and winner to be annouce on 19th.
- *Contest open to non-Muslim participants who are above 18 years of age only.
Anyone of you can think one of the best Japanese buffet spread available or to recommend? This is the constant question I got asked by my friends as they know I always hunt for food. Well, one of the restaurant I can remember was this restaurant Jogoya Japanese Buffet which offers a huge Japanese Fushion Buffet that located on the top floor of Starhill. My last dining experience in this restaurant was 3 years ago where Jogoya was the most popular buffet spread available that often customer are spoilt with their huge selection, which I think offer more than 100 types of dishes.
In Jogoya, if you are a VIP member, you get to try out some special food selection compare to other normal diners as they reward more exclusive range that will be given a certain numbers of special receipt to clip on and drop to the bowl.
As 3 years ago, this restaurant also offer one of the finest quality in buffet spread as overall they fare pretty well. As time pass, I wanted to visit this place again, alot people told me that their standard drop had then stop me from re-visiting not until recently, friends came down from Penang and requested that they wanted to dine in here. So, here we go again on coming here enjoying this buffet.
This round I am not going to write alot but to spam alot of pictures on what is available in this restaurant.
Their interior design of the place is very cozy, filled with hard cement flooring, filled with wooden chairs and tables… Dim orange lights are shine towards each individual tables that provide you a cozy dining experience.
Let’s head what is available in the store:
always in Japanese food, the first section that every one will attack is this sashimi area which filled with lots of raw food.
Fresh Oyster. . .