A short post on an old favourite. Roast duck is about steaming hot plate of rice, token pieces of chinese lettuce and gravy as much as it is about the duck. English ducks are big, robust, meaty creatures unlike the wiry ones back home. Yet, the skin ain't any crispier. In fact, it ain't all that if you think about it. The reason why I always go back to it is because it reminds me of what once was and its the familiarity that provides me endless comfort. I have so many good memories of roast duck rice at Four Seasons. Running to the restaurant in the rain, feeding Bubur roast duck skin (RIP Bubur), farewell dinner, countless lunches with friends and family, ta-pauing on those cold nights and waiting in the car with heating on,... And who doesn't like those freshly cut oranges to clean your palate at the end of the meal eh? This trip I figured out the difference between Four Seasons and Gold Mine. All it really comes down to is a few more pieces of lettuce and one gravy is sweeter than the other. I kid you not. So don't fret if you can't get a table at Four Seasons because Gold Mine is only a few shop lots away!
Four Seasons is at 84 Queensway, London W2. Tel +44 20 7229 4320
Gold Mine is at 102 Queensway, London W2. Tel +44 20 7792 8331