Our Super Peking Duck dinner at Imperial Treasure (Paragon)

We felt like eating Peking Duck the other day. So what better place to go than Imperial Treasure Super Peking Duck restaurant at Paragon. This is a restaurant that consistently appears in the lists of best Peking duck restaurants in Singapore.

It was the tail end of the Chinese New Year period and the festive decorations were still up. Which was a good thing as they perked up an otherwise very dimly lit restaurant. The dining area is much larger than it looks outside. There is a Bubbles champagne bar just outside which serves as an overflow / waiting area which accommodates extra diners on very busy days. This is a very popular place and reservations are recommended. We called ahead and were only able to secure a second round seating for dinner at 8.30 pm.

Peking ducks can only be ordered as a whole duck here and not in halves (as is possible in some other places). So as there were only two of us, we restrained ourselves and only ordered a solitary dish as we learnt from previous experience that the ducks here were quite substantial.

Some places slice off only the crispy skin of the duck to go with the popiah-skin-like wrap. Here, the duck is served with the skin and meat together, which is our preferred style as well. As you can see the meat was neatly organised and filled up the two large duck-shaped plates. This was just the meat from the breast and drumsticks of the bird. The remaining meat from the other parts would be separated from the duck in the kitchen to be prepared as a second dish.

The duck was juicy and evenly cooked. Really good. Together with the spring onion, cucumber sticks, sweet sauce and the wrap, the combination of taste was awesome and we just have to return once in a while to eat this. The portions were large we struggled to finish it. We had asked for the remaining meat to be fried and served with fresh crunchy lettuce. Alas, the spirit was willing but the tummy was too small. So we doggy-bagged the second course. The duck was $78, the second preparation costs $10. Another possible option for the second preparation is to have fried noodles with the meat, which we should have done so we can have a ready-made lunch for the next day.

All in all, a satisfying meal plus a tah pao snack for the next day. Our wine to go with the meal was a 2007 Vieux Chateau Certan from Pomerol.

Burrp!