This is Tong Lok’s versions of Peking Duck and we have been to the other branch at Grandstand before, but this time with my sister in town we went to the one at Orchard Central.
We started out with Salted Egg Salmon Skin. This was just awesome!
- Pancakes to wrap
- The usual Cucumbers, Onions and Scallions
- Sugar and Pop Rock mixture – interesting, this is for the first serving – more later
- Blueberry Sauce
- Mustard Sauce
- Hoisin/Plum SauceThis is the head and the fattiest parts of the skin. You are supposed to dip it in the blueberry and then the sugar/pop rocks mixture. I have to tell you, the pop rocks make it interesting! Next is the Breast Meat, which is supposed to go with the mustard.Then the thigh meat, which goes in the wrap with the Hoisin/Plum. All together! But you can put it together with whatever parts you want!