A special trolley was wheeled to near our table, and the waitress brought the whole roasted duck to show it to us:
The roasted duck was then returned to the trolley, where the chef carved up the crispy skin and flesh:
These slices of roast duck were the best we've yet encountered (and we've had a lot in several different cities!), better than Spring Deer, better than the one we had at the famed Quanjude in Beijing itself. Perfectly crispy skin and succulent tender flesh:
We enjoyed the duck with three different kinds of pancakes, which were presented in three tiers of bamboo steamers:
The vegetable sticks to go with the duck inside the pancakes (see here for an image of how I typically assemble the duck and vegetables on the pancake):
There were a couple of options for the second course of the Peking duck, and we chose Sang Choy Bao. Flavourful minced duck with lettuce cups just visible in the background:
Fried Red Rice with Scallops and Seafood, enjoyed by everyone:
Deep-fried Mashed Taro Ring, which I loved last time and couldn't resist ordering again that night. It was quite a novel dish for our relatives who'd never seen this dish before:
Deep-fried King Prawns with a honey chilli sauce. Succulent and juicy prawns with crispy lotus root - yummy!
The restaurant provided a complimentary birthday cake, which was a deliciously light mango mousse cake, perfectly enjoyable even after a big dinner:
We all had a great time savouring good food and enjoying wonderful company, and we all stayed out far too late for a school night. And our boy was such a well-behaved angel which made the night all the more successful.
Cuisine Cuisine at The Mira
3/F, The Mira Hong Kong
118 Nathan Road
Tel. +85 2 2315 5222