A singular dining experience, at once casual and celebratory.
Simon’s Peiking Duck exudes an energy of festivity, despite there being just one thing on the menu (no prizes for guessing what that is). Enjoy the bird over three courses, starting with the Peking duck: slices expertly carved, skin audibly crisp, served with paper-thin pancakes theatrically flung across the table to your plate by the waiting uncle.
No surprises either when it comes to the accompanying spring onion, cucumber and plum sauce, though purists might baulk at the optional chilli oil. Next, more meat picked from the carcass and stir-fried with your preferred noodle – handmade, thin rice, crispy egg or hor fun – before the bones are used for a herb-and-spice laden soup.
Service is laid-back but amiable, and considering the very reasonable $2 corkage, it would be remiss not to BYO a nice bottle of gamay or pinot noir.
