Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant.
This time, I ordered roast duck rice from the Hong Kee Cantonese roast stall, which cost RM16.90 per plate.
The plate features roast duck covered in duck sauce, rice and blanched vegetables. The dish is garnished with fresh coriander and scallions, which add a burst of herbal freshness.
The duck is sliced and served with its crispy skin and tender meat intact. The duck is marinated in a traditional Cantonese-style seasoning, then roasted until the skin is golden brown and slightly crisp. The flavour is savoury, aromatic, and slightly sweet, with soy-based marinade in every bite.
Roast duck is a traditional Cantonese delicacy originating from southern China, particularly Guangdong province. Unlike the world-famous Beijing (Peking) duck that emphasises paper-thin crispy skin and is often served with pancakes, Cantonese roast duck focuses on a balance between the flavorful meat and golden-brown skin.
The dish gained widespread popularity with Chinese migration across Southeast Asia, especially in places like Malaysia, Singapore, and Thailand. In Malaysia, roast duck rice is a beloved hawker center and food court staple, often served alongside other roasts like char siu (BBQ pork) and siu yuk (crispy pork belly).
