Saturday, April 13, 2019

Char siew from Duck Master

Duck Master, char siew duck rice

This was the same thing that I had gotten previously except that I've asked for additional char siew and the vegetable side of late has changed from the Szechuan-esque black fungus/sliced potatoes to achar. Needs more peanuts that one. Anyway, the reason why I decided to add the char siew was because it looked good on the display with the char and all. It even looked pretty good sliced up. But the flavour wasn't quite there, the meat was dry and a little hard. In spite of all that caramelization, it didn't taste that charred. At least now I know.

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