Peking Duck Restaurant, Chatswood
It’s family time again after a hard week behind my lap top starring into that abyss called an LED screen. It feels like my eyes can catch on fire working away. But at least now it is a Friday night, the kids are hungry and happy they are home after a school week, my hubby is home after a long days work figuring out what ever is on that scary looking graph called a balance sheet and we are ready to hit the town and eat some amazing food.
We decided to go to Chatswood, which is over the harbour bridge in North sydney. Chatswood is a bright and colourful town flourishing in Asian culture. People from all over Sydney come here to enjoy the positive energy that flows here and fill their stomachs with such amazing food from all across Asia.
We found a really humble restaurant called the Peking Duck Restaurant which is opposite Chatswood Chase shopping centre. It doesn’t have any English signage at the front so I’ve linked the address here for you locate it yourself. Peking Duck Restaurant, Chatswood.
My friends that own a Sydney Catering company down in Campbelltown referred me to this place and said their Peking Duck is the Best in Sydney.
The inside didn’t look like much but it was a very busy restaurant with people lining up and the waiters and waitresses rushing to cater to the demand. We finally sat down after a 20 minute wait and ordered the famous Peking Duck this restaurant is famous for. After 10 minutes of waiting, a waitress came out and sliced flat portions of the Duck and placed a slice on a freshly baked rice paper roll with a sweet hoisin sauce, cucumber and spring onion. It took a bit of work to prepare, especially I had to make 3 other rolls to feed the kids every time once they completed their roll. It was a bit time consuming, but the food was very tasty.
The duck meat was fresh, moist and the duck skin was very crispy. The duck meat was cooked well with a bit of pink in the meat which left the duck a nice texture, and not a waxy or grainy texture when you bite into an overly cooked duck or even chicken for that matter.
The duck was marinaded in what the Chinese call a Peking Sauce which is a sugar based marinade. By looking at the duck it was marinaded for many hours and I’m surprised that the duck doesn’t burn when oven roasted especially when you cook sugar which burns very quickly.
Apart from constantly rolling portions for myself and for my kids which was like feeding the Australian Olympic team, I really enjoyed this Chinese dish. The strong flavour from the duck matched with the hoisin sauce excited my taste buds and always made me wanted to go for more.
The food is not mum-friendly, but it is definitely worth going to again. I’ll just leave the kids with their grand parents next time.