ROAST DUCKKING At Lot 10 Hutong Heritage Food Village

ROAST DUCKKING 

Lot 10 Hutong 

Heritage Food Village
A Recipe Passed Down From Generation To Generation

 ROAST DUCKKING At Lot 10 Hutong Heritage Food Village

It's all about meat at Roast Duckking at Lot 10 Hutong Heritage Food Village at Jalan Bukit Bintang Kuala Lumpur. Diners who love roast duck, roast pork or roast Char Siew, take note that Roast Duckking offers a perfected heritage recipe brought down from owner's family.

A Recipe Passed Down From Generation To Generation

The owner of Roast Duckking, Jimmy Liew was recommended by Chua Lan, the international celebrity food critic to Tan Sri Francis Yeoh to open a stall selling roast duck at Lot 10 Hutong many years ago. Jimmy Liew surprised Chua Lan's taste bud with his excellent culinary skill and food which he cooked personally for Maestro.

 Mouth-Watering Offerings from Roast Duckking 
Half Roasted Duck  
RM 46

Jimmy's roast duck is cooked using a recipe handed down by his grandmother, Ong Po Po. His beloved grandma hailed from Zhongshan, Guangdong in China where she was trained in the traditional Chinese way of cooking as an apprentice under the great Chinese chefs of Zhongshan big restaurants commonly known as 'Tai Jau Lau". 

Young Jimmy recalls fond memories of watching grandma Ong Po Po preparing the duck for roasting during the family festive celebration. He was taught from a tender age to cook and help his grandma in the kitchen to prepare festive feasts for the entire family. Looking back into his childhood, he admits that the time was definitely well spent with his grandma in the kitchen that inspires him to venture into the food business without a second thought. 

Roast Duck With Rice

Roast Duck With Wanton Noodles

Jimmy's takes pride in her grandma, Ong Po Po Roast Duck recipe. His love and passion for good food drove him to open up a roast duck stall serving his family time-honoured recipes that span over 2 generations. With Roast Duckking, his family's legacy lives on in the dishes he served to his customers every day.  

All their duck are freshly prepared from the kitchen located a stone throw from their stall in Lot 10 Hutong. Jimmy explained that his chefs prepared them on a daily basis to ensure a steady supply of freshly roasted duck are served to their discerning diners eating at Lot 10 Hutong every day.

The preparation is intensely complex that starts a day before the roasting. Special sauce concoction of herbs and spices includes Dong Guai (Angelica Sinensis), 5 spice powder and much more is poured and sealed into the cavity of the duck. The marination process takes over where the ducks are hung overnight to dry in a special airing compartment in the kitchen.

The ducks are roasted while hanging vertically in the conventional Apollo gas oven. The red tone from the duck comes from a mixture of imported red vinegar - Chit Kong Vinegar from China with rose wine - 'Mui Kwai Lo'. No artificial colouring is used for the duck.

Getting to know the cooking process always makes me enjoy my dining even more. I was brought to their roasting kitchen to see the airing process to how the roasting was done.

The end result was a well-roasted juicy and succulent duck. The deeply flavoured meat was moist, tender and flavourful. The skin was not fatty but rich-tasting. Everyone at the dining table ate everything but the bones!

Honey Char Siew & Roast Pork
BBQ 2 Combo
RM 28

In the midst of all the roast duck meatiness, you can also have some Barbeque pork - 'Honey Char Siew' and Roast Pork - 'Siew Yok' which, in keeping with the theme, has been roasted to perfection. 

The barbeque pork, 'Char Siew' was extremely tender and juicy, not overly sweet. The sauce was tasty adding flavour to the 'Char Siew' pork belly. I usually do not touch any fat from pork, eating only lean meat when possible but that day, you see me happily savouring every piece of the 'Char Siew', enjoying every mouthful of the tender, juicy richness. 

Did I mention that Roast Duckking also serves some really good Roast Pork - Siew Yok?  I had the pleasure of the roast pork - 'Siew Yok' too, eaten with rice. The crisp skin and succulent flesh belied the expertise that went into the gentle roasting, which resulted in a mouth-watering crispy crackling roast pork! 

The pork belly had a nice flavour where you can eat it on its own without any dipping sauce. I can taste the marinade that actually sinks into the meat, making it not only delicious but also appetising.  

Stew Braised Duck Wings
RM 7.50

Apart from the roasts, you can also try their Braised Duck Wings. This is a delicacy for many duck lovers but not many would know how to appreciate this dish. Fragrant, full with the 5 spice flavour and rich in taste, the wings are braised till soft to the point of the meat falling off the bones.     

Signature Stew Braised Tofu

RM 4.50

You're a fan of tofu, order their chewy and flavourful tofu pieces, this dish is best eaten with warm white rice.

Roast Duckking Menu

ROAST DUCKKING

Lower Ground Floor
Lot 10 Hutong
Lot 10 Shopping Centre
50 Jalan Sultan Ismail
50250 Kuala Lumpur
Website www.lot10hutong.com
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