The only thing my wife wanted to eat for her birthday was Peking duck so that meant only one place, Peking Garden. We’ve been going to this restaurant since its days in Glorietta 2 before the explosion then followed them to Trinoma then back to their present location in Greenbelt 5.
The interiors are a mix of the traditional Chinese with the modern, wooden panels mixed with glass and modern chandeliers that meld together wonderfully. We forgot to make a reservation for dinner so had to wait around 30 minutes before a table cleared up, and this is on a Wednesday.
We ordered ahead, looking in the menu for our favorites. Since there were only four of us that night, we ordered only 3 dishes including the Peking duck.
While waiting for our food, we immediately devoured the appetizer, fried wanton wrappers, and even asked for a second serving. The appetizer was salty, spicy and very crunchy.
The Peking duck was placed in a table on the side waiting for the masters since not just anyone in the restaurant can carve the duck. The head waitress deftly sliced each piece of duck meat, so what are left are just the bones. When she started, Lauren immediately asked me to get 3 pieces for her since she was “super hungry”. We love our Peking duck done 2 ways, the first being the usual wrapped in dough pancakes and the second way, duck soup using the bones.
The duck slices were placed on the table together with cucumbers and spring onions. We always want to do the duck wrap ourselves; we love to put a generous amount of hoisin sauce (sweet dipping sauce). We love hoisin sauce and he ones in Peking Garden are the best in the Philippines for me. Irene can eat just the sauce and the dough together.
Scrambled egg white with minced fish and dried scallop came out while we were busily wrapping our duck. One lone egg yolk sits atop this wonderful dish. We asked the server to mix the yolk into the dish giving it a slight glow. We eat this dish in a bowl so you can just slurp it into your mouth like a thick soup.
The fried handmade noodles with shredded pork came out next. I remember they used to have shows where a chef comes out and makes the noodles in front of customers. I don’t think they have an area for that anymore. Too bad, my daughter would have liked that as well as the numerous children there that night.
To cap off our dinner the duck soup came out. We used to have the bones fired with spicy salt, which is good also but the duck soup is so much better. They added some vegetables and tofu to the carved up duck. The soup is very rich, oozing with flavor from the duck bones.
We were so full that we had a lot of leftovers; the only dish we finished was the scrambled egg white. Irene even added some sotanghon to the soup once we reheated it the next day.
A wonderful dinner to celebrate my wife’s birthday.
4th level Greenbelt 5,
Ayala Center, Makati City
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