"A contrast to the Peking duck, of which one never tires. The ineffable combo of crispy grease (the duck skin), sugar (in the hoisin sauce) and sharp (the scallions) does it again, with punch. But this you can get in any joint slinging chinoiserie. The test of Peking duck is invariably its second course, the stir-fry of duck morsels with veg. This rendition is unusually tasty, thanks to a lot of deep flavour in the duck, and textural variety from raw green and slightly cooked white onions, carrot and celery. Add hoisin, wrap in crisp iceberg leaf, and sigh."
Friday, May 6, 2011
Weirdest Misuse of the Word Chinoiserie Ever/Please Don't Sling Chinoiserie
From a restaurant review of Brilliant Chinese, a Chinese restaurant in Ontario. Too funny not to share.