Pekin Duck- Wan Li @ Renaissance Hotel JB

Pekin Duck- Wan Li @ Renaissance Hotel JB

As my uncle was visiting from abroad, and he hadn’t had Pekin Duck in years, I set about calling up a couple of restaurants to find out if it would be available at short notice. It turned out the brand new Renaissance Hotel’s Wan Li restaurant happened to be having a promo on Pekin Duck, at RM68++ with an additional RM25++ to cook the duck meat. Having never been there before and keen to try out this new establishment- that would be our dinner destination.

Pekin Duck

The captain and an assistant folded the rolls, however I have two issues with this. Firstly, by the time they’re done folding a platter and serving it, the Hoisin sauce had time to soak into the supremely crispy duck skin, as well as the pancake.  Not ideal, but they really should have asked. Secondly, in a fine dining type place like this, I expect the duck to be carved at the table, before being brought back to the kitchen for the meat to be cooked separately. Overall though, it was good and I would definitely return to have it again.  Perhaps next time I should mention in advance we’d prefer to roll our own.

Roast pork

In short, Superb. Lovely crispy and brittle crackling, while the meat was succulent and moist. Porky taste was a little on the strong side so if you prefer a milder pork flavor you may not like this. If not, this is a Must Try dish.

Char Siew

After the awesomeness of the roast pork and Pekin Duck, this was a big disappointment. Tasted like the bland, bottled sauce like char siew I used to come across at cheap Chinese buffet restaurants in London.

Kung Po Duck

The other options for the duck meat preparation were; fried rice, fried noodles, ginger & spring onion, and another one which I’ve now forgotten. We picked Kung Po style. Duck was superb. Tender, succulent with just the right amount of hints of gaminess. It would have been even better if there was a dash of wok hei in this stir fried dish.