Plump Duck is the latest addition in World's Square and is best known for their Pekking Duck. The venue is quite extravagant and sleek in decore. If you are looking for a fine dining Chinese experience then this is the place
I head upstairs where I see a gorgeous tiny little art piece that has been hand made in China. There's also a feature wall with tea pots.
I cheers to my fellow foodies over a nice glass of the Fat Bastard Pinot Noir (2014) from the Marlborough region in New Zealand. The first course is the signature Plump Duck Peking duck with pancakes, sweet bean paste, mustard sauce, cucumber and red onion. It's absolutely delicious and I love the pickled cucumber which adds a nice dimension. The mix of the sweet bean paste and mustard sauce is a nice balance.
There is a significant process in which the pekking duck is prepared including cleaning, air blown, dipped in boiling water, hung in a windy fan room, dehumidified and air conditioned. THEN the Pekking duck is frozen for 50 days. This is all before it's cooked in a special oven.This will set you back $98 for a whole duck or $49 for the half portion.
A must have for truffle lovers.
The favourite of the night for many foodies was the mild and fragrant curry with prawns, zucchini and chestnuts. It's served up with a sweet and savoury bread which was perfect for dipping. There is some serious depth in flavour in this curry ($48).
My favourite of the night is the truffle parfait. It's served up with a dehydrated strawberry, crumble and fresh strawberry. I absolutely enjoyed the truffle flavours with the soft parfait texture. This is the most for value dish ($8) and I would probably order two of these to eat on my own.
This is a fine dining experience so be ready to spend some cash. They have recruited some of the best chefs to deliver the goods to you.
Price: $80-100 per person ish
Location: Shop 1041, World Square Shopping Centre, 644 George st
Opening Hours: 12pm to 3pm and 5:30pm to 12am daily
Weekend Food Escapes dined as guests of Wasamedia. All photos, words and opinions are my own.