When I came back from the States, I was lucky enough to be assimilated by a group of lovely men who also loved food.
Thus, the group "Dinner Gays featuring Sophia" was born.
Although we like to assert that we are equal opportunity eaters, we seem to have a penchant for Peking Duck.
Usually a luxury dish, the price point can make it challenging to have this regularly.
So, this review is based on my exploration to find more “affordable” Peking Ducks in Auckland, mostly with the boys.
Empress Garden
Empress Garden has been in Herne Bay for over 40 years, and as one of the pioneer Chinese restaurants in Auckland, it has maintained its legacy through the decades.
Their Peking Duck is a firm favourite of our dinner group – we come back time and time again.
The 3-course includes the duck skin and pancakes, second course is the duck meat with lettuce.
Sometimes we opt for the duck meat with Shanghai noodles instead.
The third and final course is a choice of either soup or deep-fried duck bones. The deep fried duck bones have nice flavours, but it is not deep fried enough that you can eat all the bones.
The portions are generous, and this is important when the men to women ratio is 8:1. At $110 for the 3-course Peking Duck, it very cost effective for a group.
We ordered two sets the last time we were here).
Empress Garden offers 1-course at $75, 2-courses at $95 and 3-courses at $110. Half duck options are also available.
Zen-E Private Kitchen
Presentation at Zen-E is always top-notch, and their Peking Duck is impressively plated.
This is a great place to bring clients or friends you want to impress. However, they only do two-courses – the pancakes, and the soup.
They are a bit light with the number of pancakes, and we always have to order extra.
It is a bit more luxe than other restaurants as they serve it with a selection of other jellies and extra condiments.
At $88 (and only for 2-courses), it is the most expensive option of this lot, but arguably still reasonable.
Zen-E Private Kitchen only offers a whole duck set for $88 and a half set for $48.
108 Tastes
At 108 Tastes, you can opt for the luxury Peking Duck or the normal one.
This is great marketing because who wants to eat “normal” when there is a luxury option?
The first course is the crispy duck skin served on bread, pickle and caviar. The east-west fusion is an interesting combination.
The second course is the duck meat with pancakes - essentially the traditional Peking duck but meat instead of just skin.
The third option is soup or fried bones, a choice of either deep fried or Sichuan style.
I have had both deep-fried options and find the Sichuan style is more flavourful. They also do not deep fry the bones enough that you can eat the bones.
At $118 for the luxury 3-course, it’s not too bad on the pocket. The “normal” Peking Duck is priced at $98 (2-courses), but I am too much of a sucker to try this when the luxury option is available.
108 Taste offers a half set for the normal Peking Duck at $56. There is no half set available for the Luxury Peking Duck.
Beijing Duck Restaurant
We’ve also ventured to Panmure to try Peking Duck at this restaurant.
The ambience is so-so, but the duck is served by the skilled chef himself, carving the skin at the table in the traditional style.
At $67.20 for the first course, and a complimentary soup, this is also another good price point for Peking Duck in Auckland.
Add another $8, and they can do the deep-fried duck bones, but we did not have this option.
Future Aspirations:
Of course, there are future aspirations to continue this Peking Duck quest.
I have heard good things about Huami, but at $98 for one course, it is a bit harsher on the pocket.
Sum Made also does Peking Duck, and at $118 for their 3-course, it looks like good value for money and worth a try
Peking Duck
Born in Peking or Beijing, hence the name, it is regarded as China’s national dish. Chefs hang the duck, sometimes for days, to let the fat drain and create the intensely crispy skin. There is an assembling process to eat Peking duck: dip the duck in the accompanying hoisin sauce and put it onto the wheat pancake, then add the pickles and slivers of spring onion and cucumber. Wrap it up and put the parcel in your mouth. Delish!
Sophia grew up in Malaysia, surrounded by late-night market suppers, sneaky treats from relatives, and celebratory feasts. From a young age, food meant love, joy, and excitement to her. Now living here, she finds comfort in Southeast Asian cuisine and plans her trips around discovering new dishes, embracing her philosophy of "living to eat."