We took it as a positive sign when we found a queue outside Peking Restaurant on a Thursday night; good things come to those who wait, we figured. Although queuing here meant packing a dark, narrow staircase that led to the first-floor eatery, we felt privileged to be able to walk past the line-up and be offered a table immediately. Not that we had made a reservation, but most of those waiting were in big groups, so landing a table for two was simple.
The decor, characterised by a traditional flavour, has changed little since the restaurant opened its doors 32 years ago. Chinese-style lanterns hang from the ceiling and partitions separate tables catering for those larger groups. But the high noise level and tightly packed tables did not make for a comfortable atmosphere.
It took us a while to scroll through the menu, which listed nearly 100 items of northern origin. Fortunately, an attentive waiter came to our assistance, suggesting the scrumptious egg-white mixed with shredded fish meat ($55), which turned out to be the highlight. Its soft texture and moderate sweetness was melt-in-the-mouth perfection. The addition of a little vinegar sauce further enhanced its fresh taste.
However, everything went downhill from there. The fried prawns ($115) failed to impress. The menu said these were prepared with chilli sauce, but there was no trace of it in the excessively thick coating or the tasteless crustacean.
The fried diced chicken ($55) was mediocre. Prepared in bean sauce, the meat was bland and slightly chewy and some of the pieces tasted a little off. We requested of our accommodating waiter that broccoli be added to the chicken, but it failed to elevate the dish as it was just as tasteless and overcooked.
By now we couldn't help wondering why those people were queuing at all. But the bill shed some light: dinner for two, including tips and two soft drinks, was just $380.
