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Restaurant owner wants more people to enjoy freshly roasted Peking Duck.

MENG KEE PEKING DUCK
27 Jalan Juruaudit U1/37
Hicom Glenmarie Industrial Park
Shah Alam
Tel: 019-379 3629
Business hours: 11am-10.30pm daily

[mappress mapid=”1050″]

PEKING Duck is considered a costly dish usually found only in hotels and big restaurants.

Now, it can be savoured at Meng Kee Peking Duck in Shah Alam, at RM60 for a whole duck.

“When I was growing up, Peking Duck was a luxury. Because I love the dish so much, I decided to make it more affordable,” said owner Arine Dung, 41.

The former auditor has taken over her father’s famous Meng Kee Char Siew shop, which used to be behind Jalan Alor.

The 30-year-old restaurant is now in Hicom Glenmarie Industrial Park, along with two other restaurants under the Meng Kee umbrella: Peking Duck and Ramen.

The Peking Duck is cooked using her husband Ong Wei Keong’s original recipe, and is roasted fresh daily.

“We sell about 20 whole ducks a day for lunch and dinner,” said Ong, a 41-year-old former sales manager who gave up his full-time job to venture into the food industry with his wife.

Ong explained that each duck was enough for 10 people and sells out fast.

“On weekends, we will roast about 30 birds, which is sold on a first-come, first-served basis,” he said.

Apart from Peking Duck, this restaurant also serves Song Fish Head, in a choice of minced ginger sauce, minced garlic, taucheo or fermented black beans sauce.

Unlike most fish head dishes that are usually full of bones, the Song Fish Head served at Meng Kee Peking Duck is big, with lots of flesh. One whole fish head is enough for a group of 10.

Meanwhile, they have introduced two new dishes to the menu, the Plum Pork Ribs and the Stir-fried Kailan with Preserved Vegetables.

“The plum pork ribs is my mother’s own recipe, she used to cook it all the time when I was young,” said Ding.

This dish is cooked with lots of garlic and ginger, and goes well with rice.

The other new dish was created by Ding and her chef.

They are pleased with how well the unusual combination of kailan and preserved vegetables go together.

Another dish that is a hit at Meng Kee Peking Duck is the Four Treasure Tofu.

“We call it four treasures because we put abalone, crab meat and prawn in it.

“The tofu is the fourth treasure,” added Ding.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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