After our 旗津 Cijin Island trip, we took a 25-min stroll to 鴨肉珍 Duck Zhen to continue our EatEatWalkWalk.
We shared a 鴨肉飯 Duck Rice (NT55 for small) and 綜合下水湯 Mixed Organ Soup (NT50).
The duck rice with minced meat and braised sauce was awesome! The Mixed Organ Soup had organs such as 心，肝，胗，膓 (heart, liver, gibbet and intestines). We enjoyed the soup too! In particular, we thought the heart was crunchy and sweet.
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Boy, it was difficult to find this place! Google Maps took us through tiny lanes and all to reach here 😮
A rustic place literally under a huge tree, this place was famous for its Teochew-style braised duck. Not only did we order the braised duck meat, we also tried braised duck head, braised pig trotter, intestines, giblets, braised egg, beancurd skin and kway tiao soup (total RM 88.50 for 4 pax). Basically whatever that was still available since we arrived way past lunch time (scroll through the IG post for more photos).
We totally enjoyed this hearty meal, especially the duck and kway tiao soup! The broth and gravy had a delightful herbal flavour 🙂 Also, I think this was our first time trying duck head, and it was quite flavourful.
Definitely our best meal for this trip 🙂
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We had our super late dinner at 鸭肉扁 Ya Rou Bian, a rather established restaurant commonly featured in guide books. Despite having “duck” as the restaurant name, this place actually specializes in goose meat.
The restaurant underwent a facelift and definitely looked much more modern than when we first tried it in 2009.
The prices also unfortunately went for a lift, with noodles or beehoon going for NT$60 per bowl, NT$300 for a goose leg, and NT$1200~1400 (S$54~63) for half a goose.
The beehoon was the 新竹 style finely thin strands which we like, and the soup was quite flavourful. However, the goose meat was quite tough. Kind of sad that prices went up but standards went down…
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After we fed the pelicans and toured the Chocolate Factory on Phillip Island, it’s time to find lunch!
A quick search on Google brought us to The Cape Kitchen and we gotta say, the ocean view from the restaurant was awesome!!
This is also a popular place for weddings and celebrations apparently because it offers breathtaking views of the Southern Ocean and coastline with a menu that is focussed on what is in-season as well as introducing unique Australian flavours.
JY helped to make reservations here, and so the 3 of us were here at Shisen Hanten (who recently won 2-Star Michelin in the 2016 MICHELIN Guide Singapore) to try some Szechuan food by the Japanese chef Chen Kentaro.
We liked the decorations and the lovely view of the restaurant with the very high ceiling on a very high floor.
Once we were comfortably seated, we were served the menu (with crumbs on them *gasp*). My friend said it was a good sign; for it meant that the restaurant was busy!
We had patronized Ambush many times and today is one of those days when you can’t really decide what to have for dinner. 🙂
But alas, the pork knuckles was out of stock AGAIN! Of the so many times we were here, we had only managed to try it once…
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We were back here today, now that Sparks has started serving mains 🙂
We were at Sparks several months back (when we visited Five by Five who is their neighbour) and had their signature sugee cake. We were told then that they were preparing to begin serving mains. Given their standard of sugee cake, we were quite anticipating what they could come up with and they finally started!
So we tried an Oven Baked Duck ($16.90), and Rosemary Chicken ($15.90).
The duck leg was juicy and fragrant, and the homemade cranberry sauce was quite sweet and fruity. The half spring chicken was a bit dry, but the generous amount of rosemary made it quite fragrant too.
Both mains were served with mash potato and salad. The mash potato was deliberately served cold to balance the dish, and we felt that it was delicious with the bacon bits all mixed in to provide the texture and crunch.
There’s no service charge or GST.
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We were all hanging around at the dining area of the minsu and the Taiwanese couple shared that they had a lovely Teppanyaki dinner nearby, which they had made reservations 2 months in advance!
The minsu owner added that this was a very popular place, and that 周董 was known to book the entire place for parties (there’s a photo of him at the restaurant) 😮
Since we were checking out the next day and had no prior plans for lunch, she offered to help us make reservations for lunch.
A quick phone call later, and there were still seats available for the 13:10 and 14:10 timings, and so we picked the earlier slot. Thank you 小蘭!
The gravy used in all the side dishes had a strange 沙茶 taste to it, and we did not really like it.
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Bright interior
We had wanted to go Shin Yeh 欣叶 at Square 2 for some Taiwanese food, but to our surprise, it has become Tunglok Teahouse 同乐小聚!
Eat.Eat.Walk.Walk . 吃吃走走 