When I visited Ron Gastrobar Oriental the first time, I remember I was blown away by the incredibly juicy and flavorful Peking duck roast they had on the menu. It was different than the duck you get in Chinatown. At Ron Gastrobar Oriental, the duck meat is beautifully pink on the inside and oh-so succulent. Traditional folk will say this is too westernized or unconventional. It is – but why let tradition stand in the way of making it better? Even if only for the younger, food-savvy westernized generation.
We hit up the restaurant for a go at their duck tasting menu. A two-course menu consisting of dishes like spiced duck soup with ginger and mushrooms (so fragrant), duck buns with ginger and plums or salad with cured duck ham, star anise and horseradish (lovely and light). Our favorite was the five spices roasted duck breast. Crispy skin, a burst of flavor. It doesn’t compare to the fatty duck dishes in Beijing I know and love but it comes close to it.
Also, I would love to show my mother this dish. Just to see how she’s going to react to this modern take. She’s probably going to disapprove of everything at first – like all tiger moms do – but even she can’t resist a tasty and crispy piece of duck.
We also sample a few dim sum courses, like the prawn har kau with tobiko and siu mai with scallop – both more upscale versions of the traditional variants. And we end with a smashing dessert of steamed ginger egg whites with chocolate ice cream.
Here’s what we had!