Wednesday, September 17, 2008
I ordered pearl milk tea for my drink.....yum yum! I don't know why the Philippines does not have any good places to get this when it's so close to Taiwan and there are so manyTaiwanese people living in the country.
We also ordered the famous Taiwanese chicken dish called sanbeiji. It was so delicious and fragrant. The garlic, basil, ginger, and the sauce in the right proportions.This was the radish cake. It was pretty good, I think it would have been with better congee, which is what we eat it with at home.
I forgot what the name of this vegetable was, but it was so flavorful and crunchy. I hate eating my vegetables, but this was addicting.
The pineapple rice was good, the rice was a little sticky, just the way I like it. It was sweet and sour and the pork floss added some texture and flavor to the fried rice.
I really enjoy eating at this restaurant. Everything is so delicious and cooked properly that it's really difficult to order anything that will disappoint you. I've also been to a Bellagio in Shanghai and it's just as good. I wished we had good Chinese food like this in the Philippines.
Tuesday, September 16, 2008
You can order plenty of food which is enough for everyone to share. We ordered golden mushrooms, some local vegetables, tofu, noodles, dumplings, fish balls, chicken, lamb, and beef.
The food was so cheap that a plate like this cost 10RMB!!!!
They also have the sesame sauce, which is my favorite. Here, my pot of food is boiling....it's ready to eat!
This place was great, not only was it budget friendly, but it was so satisfying, especially on a cold winter day.
The strawberry milkshake was delicious, they used fresh strawberry and fresh milk. The mushroom soup is not special, but very familiar. It taste a little like the ones from the cans.
The burger is not too bad either. It's not juicy or as tasty as you would find in places like In and Out, but still comforting. It's a large portion and the fries are pretty good too.
At the end of the meal, I remember liking the food much more before, but it's probably because I'm still enjoying all the great Chinese food here that we can't get in the Philippines.
Monday, September 15, 2008
Then you'll quickly see the restaurant..
The place is very small, it has very limited tables and a few rooms, which is why reservations is a must.
The duck is the best here, the best I've ever tried. The skin is very soft, thin, and warm. The sauce is even better than Quanjude's. But the hightlight is the duck. The duck is so flavorful from the wood fire oven. No matter how fatty the duck us, Li Qun's duck never feels oily. I could eat more than 5 and still not get sick of it. If anywhere else, I can't eat anymore than 2 wraps.
One of the small kitchens in the restaurant. Not exactly clean, but it's part of the charm.
The hooks for the ducks.
The oven for the ducks.
This was the highlight of my visit. It still exactly the same as 4 years ago, the place, the taste, and the people. Although so many things are changing and developing so quickly in China, I'm so glad that the food is still the same.
Sunday, September 14, 2008
The bus we rode stopped by a shopping centre, so we did a little shopping there. After shopping, we couldn't decide where to eat because I didn't bring any of the restaurant adresses with me. We hailed a cab and asked him to take us to my favorite Peking Duck restaurant, but the driver didn't know where it was. So then, I asked him if he could bring us to a good hot pot place, but he didn't know where either. It was obvious that he was a sincere driver so we let him take us around the area to see if there were any hot pot places. After a few minutes of driving around we found one, but it was Sichuan style and I told him I don't like spicy food. Since we were having a hard time I asked if he knew any old Beijing style restaurants in the area. We drove around looking for that too.
About 5 minutes later, as we were driving, I saw the Korean BBQ place that I was looking for!!!!! Talk about luck!!!! I told the taxi driver to stop there and he was so confused because I told him I didn't like spicy food and Korean food is spicy. heehee
The places was just as a busy as I remember it. We were so hungry and excited that we finally found the place that I forgot to take pictures of the food! The pictures below was nearing the end of our meal. This is ox toungue. The grill looks so clean and shiny because the servers change it every two minutes. We also had beef, beef short ribs (my favorite), and bibimbop. YUM!
For dessert, each diner gets a fruit plate. In China, tomatoes is part of the dessert plate.
We also get milk ice cream. It's not as creamy, but very light and refreshing.
I was so excited to have found it and even happier that the food is just as good as it used to be.
Saturday, September 13, 2008
One of the things I like about hotpot in Beijing is that you get your individual pot which resulted from the SARS scare a few years back. It's nice to have control of your own food, you can cook it the way you like, put in only what you like, and it's very hygienic.
My favorite part of Beijing hotpot is the sauce!!! It's the best sauce I've tasted and also something I can't find anywhere else. The sauce is made of roasted sesame seeds. It's so nutty, rich, and so so so delicious. This is why I love Beijing hotpot so much.One of the dishes we ordered was dou miao. I don't know what it's called in English, but I think you can find this anywhere.
We also ordered bean curd and sliced beef. The beef was so soft and full of flavor. It was the best dish we had.
This was the lamb dish. I'm not a big fan of lamb, but it was pretty good.
This is another lamb dish, but it has more fat. It's a little more tender and tastier than the one earlier.
This was another four year craving satisfied. It's the fanciest hotpot restaurant I've been to, I didn't expect to be so. I hope that there's enough time to go to another one, I just can't get enough of the sesame dipping sauce.
When you order zhajiangmian, the waiter brings a tray with a bowl of noodles with some other small dishes of vegetables. He then puts all the vegetables on top of the noodles. This itself is entertaining, they do it in a matter of seconds and with so much noise.
When the bowl gets to your table, it looks like this. It has soy beans, yellow beans, strips of radishes, cucumbers, green beans, and celery. Then on top of that goes the bean sauce. The sauce is what can make it really special. Each restaurant has their own secret recipe. The noodles are then mixed until each noodle is covered with the sauce.
In this praticular restaurant, the zhajiang mian was very good. The noodles were fresh and the texture was perfect. The vegetables were very crunchy and also fresh. The sauce was very good, not the best I've had, but it definitely satisfied my four year craving for this dish. Since I left Beijing four years ago, I can't find this anywhere else.
Thursday, September 11, 2008
The restaurant we went to is the one in Wangfujing called Quanjude. It was opened in the 1800's and is still going well. The duck is cut and sliced in front of the diners.
The skin of the Peking Duck....
This is the Pecking Duck sliced and presented on the table.
My first wrap.
This is my favorite! After the duck is sliced, there is an option to take home the bones or have the restaurant make it in to a soup. The soup is the best!! It's so tasty and it doesn't feel oily at all. I could have it everyday.
Most people do not think Beijing Peking Duck is very good. I agree you can find good ones elsewhere, but the sauce the way I like it is only in Beijing. It was a very filling, but satisfying meal. I can't wait for my favorite place....watch for it soon!
Tuesday, September 9, 2008
The night started with some small dishes and 2 glasses from the 2003 and 2001 vintages. The first course of the meal was: Pan seared crepinette of French Quail with salad of red apple and organic greens. The quail was plump and cooked perfectly with still a little pink. The salad was made well with the basic vinaigrette dressing, but nothing spectacular. However, I find calling the apple, "red apple" humourous. It was paired with the 1998 vintage beautifully. The second course was Roasted Wild Duck Fillet with truffle infused celleries puree and thyme jus. This dish was really satisfying. The celleries puree was so smooth and the taste of celery and truffle stood out. The duck was cooked well, although it was difficult to cut, it was not difficult to chew. The thyme jus complemented the duck and puree perfectly.
This was paired nicely with the 1996 vintage, which was very different from the other vintages we've had. It was more fruity and seemed younger than the others.
The main dish was the Prime Bone-In Tenderloin with braised savoy cabbage and potato strudel. I've never had a tenderloin with the bone and never stopped to think that it exists. It was a great steak....perfectly cooked, juicy, tender, and tasty. The sauce amount was very stingy, but the steak was so good, it didn't even need the sauce. This was paired with the 1995 vintage, which was very full bodied, bold, and smooth. The last course was the fried Valrhona chocolate moulleux bon bon with bourbon vanilla ice cream and respberry coulis. I can never resist Valrhona chocolate, this dish was so good...pure chocolate with ice cream, I can't complain. It was paired with Port which goes well with the chocolate.
I was worried that this meal was going to be a disapointment because past experiences from Red have mostly been so. Although the meal was quite heavy, I'm so glad and relived that it was great, it was a perfect way to enjoy my birthday.
Sunday, September 7, 2008
Last weekend, I celebrated early with a small group of friends. And to my surprise, they made me an amazing fondant cake! Earlier in the year, I always had a craving for food from the Japanese restaurant Sakura on Pasay Road in Makati. So my friends came up with this Japanese theme for the cake. I was very impressed! They've been doing cakes for a few months now and they're really coming with great stuff!
Enjoy the pictures! :) Here is the full cake from the front view:
This is the top part of the cake with all the sushi and tempura plates.
Close up of the california roll, tempura, tuna sashimi. It's even got the wasabi mounds and tobiko!!!
It' was a good dinner in Sakura and a great cake.....it was a fun night!