dining clientele. Apparently, as per Bogensperger, an
underweight or overweight duck does not a Peking
Duck make.
An entirely separate kitchen system was built
especially for the wood-fired oven, and there exists a
science behind each glistening masterpiece. Preparation
time takes a total of 48 hours, commencing with
creating air between the duck’s skin and flesh so it cooks
just so. In ancient China, this used to be done manually,
said Luo. The bird is then slow-roasted for 75 minutes
using a fragrant, locally-sourced mango wood. Carved
tableside, the delicacy is served with pancakes, white
granulated sugar, julienned leeks and cucumber, garlic,
and Luo’s award-winning special sauce.
“Most people have just tried the Hong Kong roast
duck which is sold with plum or hoisin sauce, spring
onions and pancakes. This is believed to be authentic
Peking Duck. But it’s not,” declared Bogensperger. He
added that the duck can be consumed in two or three
ways. First up, the crispy, melt-in-your-mouth skin (that
has been skillfully trimmed off the flesh) is dipped in
the sugar to balance out its bitterness with a subtle
caramelisation. For the main course, either the fattier
leg meat or leaner white breast meat is then wrapped inlight, paper-thin pancakes together with the cucumber,
spring onions, and a dribble of the hoisin sauce. Lastly,
the bones are deep-fried with chilli and then brought
back to the table to nibble on and savour.
For other mains, there are the rich and absolutely
flavourful sea bass, wok-fried king prawns generously
drizzled in a gorgeous savoury rice wine, black rice
vinegar, and honey sauce a whirl, and the fragrant
braised codfish in ginger and garlic, served in a red-hot
lava bowl to maintain the dish’s temperature.
Those hankering after some Szechuan spice ought
to order the deep-fried peppered chicken with dried
red chilli (the fried chilli becomes an addictive crunchy
snack best buddied up with the six-month-perfected
light and amber-hued house lager). Top these off with
the spicy and salty wok-fried long beans with a liberal
sprinkling of minced beef and dried chilli.
Recommended red meat dishes are the wok-fried
Angus beef short ribs and the deep-fried lamb chops.
And as dramatic desserts go, the No. 8 China
House Grand Dessert Platter emerges with dry
ice-induced smoke cascading out from the multi-
levelled display—a special finale ending this cuisine
harmony on a high note.DUCK IN
THE OVEN
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“Anybody who likes authentic Chinese
or Asian food will love it here ...[and]
experience first-hand how all these dishes
are prepared the traditional way”
—Gottfried Bogensperger
philippine tatler. august 2018 61