Ducks at Four Seasons

It seems wrong to write sooo much about food, having consume all of them in just one day.

I promise my next post is not going to be about food :p

After our two afternoon teas on Saturday, SP joined SL and I at the Four Seasons. It's not the hotel Four Seasons, but a Chinese restaurant at Baywaters which is famous for their duck.


SL and me in front of the restaurant.

We made the effort to call up and book the day before and we are so glad we did. When we arrived, the place was totally packed out and the queue extended outside of the shop. We waited for a little and was asked to join another group of people on a large table. I guess sharing a table at a restaurant is a very Chinese concept. (Nevertheless, the Four Seasons is not one of the fancy upper-class restaurant.) However, if we don't share, it would probably have taken us over an hour just to secure a table.

The duck was the 'mandatory' dish. A whole duck costs 17.8 pounds and you can choose between a deboned duck or just a chopped up duck. SP, being the lazy eater he is, strongly argue for the deboned duck. Therefore, I missed out on chewing on the joints, sucking on the bone marrow etc.

The other two dishes arrived way earlier than the duck. There was only one person chopping up the duck and the deboning probably delay the serving time. When it finally arrived, we were all eager to dive in. We were immediately stopped by Steven, who insisted on taking a photo:



The verdict: the duck was way too fatty. It certainly needs some serious slimming down. The people who sat opposite us got much leaner ducks (all 3 groups of them got better ducks than us!)

We spent a lot of the time separating the fat from the skin. Then 'attaching' the skin (a.k.a 'the best bit') back with the meat.

I have to say their sauce is very nice and the meat is very tender throughout.

Next time, I have to order a leaner duck!