As I continue to explore the culinary offerings at RSGC, I stumbled upon a dish that, despite being popular amongst some regulars, remains relatively unknown to many members—the London Style Crispy Duck. Priced at RM58.00 for half a duck, with optional add-ons of popiah skin and sauce at RM6.00 each, this dish caught my attention, leading me to delve deeper into its origins and preparation.
To get a first-hand experience, Bowong & Sons General Manager Zack arranged for me to taste this dish, expertly prepared by Chef Liew Chin Meng and his talented team. The dish was served to me in the Main Lounge, offering a perfect setting to savour its flavours.
The Story Behind the Dish
According to Chef Liew, the London Style Crispy Duck traces its roots back to Chinese immigrants in London. Lacking the traditional equipment to roast duck, they devised a new method—deepfrying the duck to achieve a crispy texture, while still retaining the rich flavours typical of the original roast duck. “The key difference lies in the texture,” Chef Liew explained. “Roast duck is juicy, while our crispy duck is, as the name suggests, crispy”.
The Preparation Process
The meticulous preparation process begins with steaming the duck for four hours. “We steam it with a blend of mixed herbs,” Chef Liew shared, though he was careful not to reveal all the ingredients, keeping some as his culinary secrets. The lengthy steaming ensures the duck is soft and tender before it is deep-fried to achieve the signature crispy skin.
The dish is served with a selection of condiments, including popiah skin, spring onion, cucumber, sweet sauce, and a special chilli oil that adds a spicy kick—a must-try for those who enjoy a bit of heat with their meal.
Meet the Chef Chef
Liew Chin Meng’s culinary journey is as fascinating as the dish itself. Hailing from a family of chefs, cooking is in his blood. He initially trained in Chinese cuisine, later expanding his skills to Italian food. His experience spans several years, with professional training at Selavie, a company known for its fusion cuisine, where he honed his skills both in Kuala Lumpur and Singapore.
Chef Liew recently joined RSGC, where he has been with us for about three months, primarily overseeing the Japanese section of the kitchen. His diverse culinary background brings a unique flair to the dishes he prepares, ensuring that Members can enjoy a wide range of flavours and styles.
Final Thoughts
The London Style Crispy Duck is more than just a dish; it is a testament to culinary innovation born out of necessity. With its crispy exterior and tender, flavourful meat, it’s a must-try for anyone dining at the Club. Whether you’re a regular or trying it for the first time, this dish promises to be a delightful experience.
Stay tuned for my next review, where I’ll explore Chef Liew’s Japanese culinary creations, offering yet another reason to indulge in the diverse and exquisite menu offerings at RSGC.
