Beijing Roast Duck Restaurant – Beverly Hills NSW Restaurant Review

A non-systematic review of the available literature was performed using non-structured keywords. Further opinions from a lay audience were subsequently gathered by means of an online forum. An interactive social media feature of this online forum, that is positive votes signifying consensus concordance with recommendations was used to determine the location of the first Peking duck meal I’ve had since childhood.

The number one rated suggestion on this online forum was “Beverly Hills” with no additional descriptors. A quick internet search led us to Beijing Roast Duck Restaurant, though it was only on arriving in Beverly Hills that there were no less than three or four restaurants on the same strip of road serving Peking duck.

This Pig Ear in Soy Sauce ($12.80) was pretty good. A small hint of spiciness, but generally quite refreshing with its cool temperature and cool cucumbers. The texture of the pig ear was absolutely standard, and though it didn’t stand out it was what was expected of a staple.

Contrastingly, this Sliced Jellyfish ($15.80) was not what was expected. A second cold dish, the jellyfish came mixed with garlic and cucumber, which was appropriate. What was completely unexpected was the large and absolute chunkiness of the “slices” of jellyfish. While I guess what I had pictured in my mind would have been better described as “shredded” jellyfish, I hadn’t even processed that a cold plate of jellyfish in a Chinese restaurant could come in such large bitey chunks. This was not enjoyed by any member of our party.

The Eggplants in Chilli Sauce ($18.80) were extremely and unexpectedly good. Unlike your classic eggplant dish which is diced into small pieces, these eggplants were cut into larger chunks, covered in a thin batter, and then stir fried. The result was a nice crispness on the outside with a warm moistness on the inside. The sauce was more of variation on a sweet and sour sauce rather than a chilli sauce, but the dish was great nonetheless. A really surprising hit.

Next we come to the restaurant’s namesake dish and the reason for our little adventure. The Ordinary Roast Duck Set ($68) featured one whole duck cooked in two ways – served sliced in the classic pancake format alongside small shreds of shallot and wedges of cucumber, as well as in a soup.

The duck was carved by a man in a chef’s hat not at the tableside, but tableside-adjacent in a little alcove. This was really a missed opportunity in terms of the theatrics normally associated with freshly carved duck, as ultimately what we got to see was merely the man’s back, until the two plates of duck were delivered to our table. The duck itself was really OK. with a crispy skin but not as crispy as I had remembered or anticipated. There was plenty of meat to share between four people along with the other dishes ordered, which was nice as it provided something to chew on. One common complaint I’ve read about this restaurant is that the duck tends to lose its temperature quite quickly, and I agree that this is a problem. Some sort of heating device might be good to keep it warm throughout the course of the long meal.

While I did enjoy the Peking Duck, ultimately I don’t really know if it was much different to your average Cantonese/Hong Kong style roast duck. The skin was certainly a bit crispier than my local Cantonese BBQ restaurant, but not really to the level that I’d expect of a subcutaneously emphysematised duck, as is classic in Beijing cooking. The flavours and vibe were different however, and I will pay them that.

The Fried Duck Frame with Cumin ($8.80) was a reasonable amount of meat on a large amount of bone, quite nice, well flavoured without being too flavoured. I think however it was a victim of its own messiness, as eating it required hands with some dexterity, as well as a victim of our fullness by the time it arrived. Not much of it was eaten. I also didn’t realise, whilst ordering it, that getting the duck frame fried with cumin would mean that the duck frame could not be used for soup. Of course it all makes sense in retrospect.

As this is my first Peking Duck meal in a very long time, I have little to judge it by. I enjoyed most of the dishes here (apart from the Jellyfish) but will have to continue my adventures to compare this duck to the other ducks in the area. Price wise the meal represented good value, with large servings of everything. Stay tuned for further duck analyses.


Beijing Roast Duck Restaurant Beverly Hills
493 King Georges Rd, Beverly Hills NSW 2209
(02) 9570 5131

Friends CJP, BWX, PX, JW
Non-eating friend HWJ

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