Met up with Owen at the Clubhouse and it was time to head out for dinner.
Owen brought me to Donghuamen Night Market, located at the northern end of Wangfujing street. An array of Chinese food delicacies are on display, with people bustling around to experience them.
Started the food journey with dumplings. Nothing fantastic here though, the plus point - SGD$1+ for 8 dumplings.
Seahorse available on a stick, anyone dares to try?
After the seahorse scare - which I don't have the guts to try - I was relieved when I saw this stall. At least, it looked decent enough with popiah, vegetables and pork.
Ok, this definitely don't go well with my stomach, cuz firstly, lots of vegetables! I keep chewing on the greens. And the vegetables are quite hard, you keep having to chew till I suffered from muscle-ache. Not kidding!
Owen had a go at the lamb skewers.
It was getting dark but the streets were still bustling with people.
Having a go at their desserts, another chew-till-ache experience :(
Proper dinner @ Quan Ju De (全聚德) - known for its trademark Peking Roast Duck and its longstanding culinary heritage since its establishment in 1864. There is a meaning behind the name "全聚德" - "Quan (全) means perfection without a flaw, Ju (聚) means gathering without departing, and De (德) means virtues to be supreme." Therefore, Quanjude together implies perfection, union, and benevolence.
Quanjude was established in 1864 during the Qing dynasty under the reign of the Tongzhi emperor. Hence, it is not surprising that the decor of the restaurant still preserved the strong affiliation to the elements of the traditional architecture of ancient chinese.
Watch the peking duck being sliced before your eyes by the skillful strokes of the chef.
First comes the skin, framed for the layer of juicy fat which lies under the crisp golden-brown skin.
I must drink lots of tea to curb the oiliness of this dish.
The way Peking duck is served in Beijing is very different from that in Singapore. In Beijing, each patron will have to order the "set" which comes with cucumber, spring onions, hoison sauce or sweet bean sauce. SG's version is a thin egg crepe while BJ is popiah style. We normally will be served with the ready-wrapped peking duck - mostly the skin and a bit of meat - all ready to be devoured, while in BJ, you are expected to DIY :) Honestly, I prefer SG's version of peking duck, as it is not as oily, after tasting this dish.
Yup, ordered a table full of dishes :) Was quite disappointed at peking duck till Owen promised to take me to a better place for peking duck.
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