Chow Times is one of my favourite food blogs to go to, as it always open my eyes to new and different restaurants in Vancouver. In this case, it was Man Ri Sung, a Korean restaurant that sells roast duck. I called two days in advance to reserve two ducks for PP and ML's birthday dinner. It was quite interesting because the chef speaks almost-perfect Mandarin LMAO!
Since it was a busy Saturday night, the restaurant was quite packed. There were only three people running around and we had a hard time trying to get their attention! The chef gave us the wings to munch on first as everyone was dying from hunger...
The ducks were overcooked and on the dry side and the meat should've been more moist. The best part of a roast duck is the skin, but unfortunately it was not crisp enough. Well, I have actually been to 全聚德 Quan Ju De in Beijing, and this was definitely not representative of what I have had. I also think the duck should be more plump looking and the colour was kind of off...
The sweet sauce is very important as the duck was not very flavourful on its own.
Man Ri Sung serves the Peking Duck with bean curd skins. To be bloody honest, I don't understand. In no way I find the bean curd skins to be better than the traditional way of serving it, plus I found them to be rough and have a weird taste.
Too bad no cucumbers because I don't eat onions =P
And here's my wrap...
Since the restaurant was understaffed, the order of our food was a bit weird too. We got the banchans after our duck.
We were served with four kinds of banchans and this one was my favourite! It was some sort of seaweed I think.
Others were typical but we had quite a hard time getting second rounds because they were so busy LMAO...
Rice Sausage (Blood Sausage)
While the Blood Sausage is suppose to be intestine stuffed with rice, they taste nothing like intestines for those that are scared by the name. They don't have much of a taste if you don't dip them with the salt provided, but I did like the chewy texture.
Pan-Fried Potato Noodles
I think this was my favourite dish of the meal. It was awesome and full of flavours. I would come back for it.
Duck Hot Pot With Hand-Cut Noodles
It took a long time for us to get the Duck Hot Pot! We were semi-full already from finishing up all the duck meat. The broth was surprisingly flavourful and the hand-cut noodles were quite chewy. I would've preferred them to be softer, but maybe I should've just cooked them for longer in the hot pot. I thought it would be spicy because the picture on the menu looked red and spicy...guess not...
I think the Duck Gruel is cooked with the same broth as the Duck Hot Pot as they were quite similar in taste. It was more on the watery side.
I thought the meal was okay, but nothing special. I would come back to try more of their authentic Korean selections, but not for the duck. I think people who reads my blog regularly know my take on "fusion" Chinese food. I am all for the traditions. Some innovative ways of reinventing Chinese food just doesn't work. Sorry I do tend to be a bit more harsh than usual with Chinese food, especially Peking Duck because I have had seriously the best ones in China. A lot of Chinese restaurants in Vancouver actually serve decent quality Peking Duck and I would suggest people to go there if you are craving for good Peking Duck. I feel bad for being critical since the chef and the waitress were both very nice people, but the duck just doesn't meet my standards.
Happy birthday again my dear friends!
♥ Elaine XOXO
Man Ri Sung
8211 Westminster Hwy