I was allowed to bring 2 guests but we needed a commitment of at least 2hrs. With most of my friends working full-time, I decided to only invite one to join me. As the theme is ‘Table For 4’, with me at the lunch were Cherie Lim, journalist for The New Paper; Geraldine, a part-time Lecturer & my good friend Juliet, a homemaker; forming a panel of 4 food critics. Then we also had Kelvin, the photographer & Desmond, Operations Director of the restaurant. The vivacious Victoria, who gave birth to Old HK, joined us occasionally, patiently introducing to us the concept of each dish.
Briefly, we started the lunch with the Peking Duck. Juliet likes the Peking Duck, as she was busy helping herself with it. I was afraid that she may feel out of place initially, so I was happy to see her enjoying herself. I felt at ease.
The highlight of this duck lies in the sauces. Besides the traditional sauce, the restaurant came up with a creamy fruity sauce & a XO with Foie Gras sauce. I personally prefer the fruity sauce. It’s tangy & refreshing & helps kill the oiliness in the duck. Of course, if they do improve the FG sauce by using less XO sauce which was too overwhelming & add more Foie Gras, my vote may go to the FG sauce. Putting so much attention on the Peking Duck & the wrap, it was a total let-down for me. The skin wasn’t as crispy as it should be & the wrap wasn’t as thin as it had claimed.
Can you guess what the white mousse in the center is? That was also the question that Victoria popped up.
Marks should be awarded for the overall presentation of food @ Old HK & the warm hospitality by the hosts. On the whole, it was a good experience. You can read all about it in The New Paper, dated 16 Jan 2011. If you’d like to be a Food Critic for a day, why not try writing in to The New Paper, then keep your fingers crossed?