The Plump Duck - Sydney

Era questa settimana prima qui, arrivò 10 minuti prima del pranzo all'apertura, la sua enorme porta principale era chiusa. Siamo stati qui un paio di volte in cui il posto si chiamava la Repubblica della Cina quando la memoria mi serve bene. Dopo aver camminato intorno a mezz'ora, siamo tornati a trovare ancora le gigantesche porte ancora. Le chiamate non sono state risposte. Mi chiedo se sei chiuso presto per il fine settimana di Pasqua ????. 2/5 La valutazione riflette solo il fatto che non si apre se dovresti.

The Plump Duck takes me back to China. As you enter the restaurant, you'll be greeted by Historical models of Forbidden City and Terracotta Warriors . We were invited to the Tasting Menu and it doesn't dissapoint. The Plump Duck signature Peking Duck was served with pancakes, sweet bean paste, mustard sauce, cucumber and red onion. It was paired with Fast ******* Pinot Noir and mind you, they go perfectly well together. Mild and fragrant curry with prawn cutlets, zucchini and French chestnuts were divine. Fried rice with selected mushrooms and French black truffle was the perfect combo.  We ended the night with a beautiful dessert, Truffle Parfait served with a slice of strawberry.  The choice of wine complimented the dishes perfectly thanks to the astute sommelier.  Overall, The Plump Duck lives up to its name. Plump duck indeed and absolutely delicious.  The owner, Steven, has convinced us that this is the only and only traditional in Australia. Together with his chef, Mr Lee, #theplumpduck

The Plump Duck takes me back to China. As you enter the restaurant, you'll be greeted by Historical models of Forbidden City and Terracotta Warriors . We were invited to the Tasting Menu and it doesn't dissapoint. The Plump Duck signature Peking Duck was served with pancakes, sweet bean paste, mustard sauce, cucumber and red onion. It was paired with Fast ******* Pinot Noir and mind you, they go perfectly well together. Mild and fragrant curry with prawn cutlets, zucchini and French chestnuts were divine. Fried rice with selected mushrooms and French black truffle was the perfect combo.  We ended the night with a beautiful dessert, Truffle Parfait served with a slice of strawberry.  The choice of wine complimented the dishes perfectly thanks to the astute sommelier.  Overall, The Plump Duck lives up to its name. Plump duck indeed and absolutely delicious.  The owner, Steven, has convinced us that this is the only and only traditional in Australia.... read more

I miei piatti preferiti erano l'anatra pekking, il curry di gamberetti e il riso fritto del tartufo nero. . L'anatra grassoccia offre una vasta selezione di sofisticata cucina classica cinese. Inoltre, con i moderni dintorni, una gusto di gusto di arredi storici, offre un pasto piacevole con cibo piacevole. Il sommelier ha scelto la perfetta selezione di grida, consiglio vivamente di cercare il suo consiglio :)

Formerly known as Tang Hui, an enormous stone Terracotta Warrior statue guards the entrance to the Plump Duck and really sets the tone for an opulent feel of the restaurant. Sleek dark wood throughout, plush carpet and even a water feature full of goldfish – seemingly the marketing strategy is to position the venue as high-end. Unlike its competition in neighbouring Chinatown where value seekers look for a cheap and cheerful experience, in the Plump Duck a vegetable fried rice will set you back $25. As restaurant name suggests, its signature dish is Peking Duck, priced at $49/portion or $98/whole. One interesting thing we observed is there are quite a few fusion dishes on the menu marked by national flags of food origins. For example Hokkaido Scallop Sashimi with Italian Balsamic, Roe & Cucumber ($16) marked with Japanese and Italian flags; Mild & Fragrant Curry with Prawn Cutlets, Zucchini, French Chestnut ($48) marked with French flag, and Pan Seared Canada Scallop with Okra & Homemade XO Sauce ($44) marked with Canadian flag. Is this an attempt to challenge the status quo signaling this is not your traditional Chinese establishment?  We visited the restaurant with a Scoopon deal - $49 for a whole roast duck and a bottle of red wine (cannot be substituted with other things on the food or drink menu); this is not bad value in itself. To accompany the duck we also ordered Wok Fried Prawn Cutlets & Broccoli with Homemade XO Sauce ($32) and Wok Fried Grade 7+ Wagyu Beef with Sun Dried Tomatoes & Vegetables ($38). While the duck and pancake tasted fine, I couldn’t tell apart the two stir fried dishes served in the Plump Duck from those across the road in Chinatown, in terms of either the presentation or the flavour. The only reminder is it costs significantly more for a couple of stir-fried dishes in this beautifully decorated dimly lit restaurant. The duck itself was fine and came with the usual accompanying sides to make pancakes. The condiments included usual suspect cucumber and not so usual Spanish onion and pickles. Out of the two dipping sauces, one is traditional hoisin sauce but we couldn't quite put our finger on the second sauce which had a hint of wasabi or mustard. Again is this the restaurant's attempt to be unconventional? None of us cared too much for the unknown sauce and it left the table as full as when it arrived. At one point we ran out of cucumber and asked for another portion but we were told we would need to pay $3 for literally 1/5 of a cucumber. What is worth mentioning is throughout the dinner, we were constantly having to bat away flies whilst trying to eat – there would be at least four or five around the table at one time. When we raised this with the waitress, the explanation we received was that they were ‘food flies’ and attracted by the ‘sweet sauces’, as if this was a normal feature of every restaurant. Personally as a food blogger this is the first time I had to practice my chopsticks skills on both food and flies in any restaurants I have visited. The trendy ambience and attentive service certainly sets the Plump Duck apart from other Chinese venues, but the fly infestation, dubious fusion menu and average execution left something to be desired. thernbdiary.com