Peking Duck dinner tonight at CLoC dining room. What a success! Started with Shrimp and Pork Dumplings with honey soy dipping sauce that were so smooth and delicious. The dipping sauce was the perfect foil for the dish. Entrée was Shredded Peking Duck piled high covered with strips of crispy skin. Three Bao Steamed Buns were accompanied with a garnish plate julienne carrots, cucumbers, scallions and Hoisin and plum sauces. The vegetable Fried Rice was plentiful and tasty. A bottle of Sauvignon Blanc for dinner and some Fu-Ki Plum Wine served as dessert.
blognote: Mofongoman doesn't usually blog private meals but tonight's was def restaurant-worthy.
No comments:
Post a Comment