Original Beijing roast duck flying to the Mandarin

PUBLISHED : Friday, 11 March, 2011, 12:00am
UPDATED : Friday, 11 March, 2011, 12:00am

Now, you don't have to travel far for an original Beijing roast duck. Next month Da Dong, one of the capital's most popular roast-duck restaurants, is bringing its chefs and ducks to the Mandarin Oriental. From April 11 to 17, a team of 10, including Da Dong's executive chef Gao Xinyu (pictured), will be serving up a menu of 35 signature dishes at Man Wah restaurant.

It will be the first time Da Dong's roast ducks have been served outside the mainland.

Keeping things authentic wasn't easy, according to Gao, who was in town yesterday to fine-tune the event. 'In Beijing we use charcoal stoves, but in Hong Kong we need to use gas stoves. We are working out ways to keep the original taste as much as we can,' he said.

The restaurant, which opened in Beijing almost 30 years ago, is famous for its super-lean, crispy-skin roast duck. 'We use fresh ducks of a particular breed from Beijing and the preparation is very complicated,' Gao said.

Problem solved for this week-long offering at Man Wah. Da Dong is flying all the processed, frozen ducks from Beijing.