Da Dong Episode 3

I was passing through Beijing 2 months ago and had some time to kill before taking the red-eye back to Singapore. I always think it is important to have a good meal so that one can be mentally prepared for the physical, emotional and mental discomfort of economy class. Fortunately my travelling companions also shared the same view. And so off we went to the Tuanjiehu branch, which was nearer to the airport.

Deep thinking is better done when there is beer (RMB 15 each) on the table. Thinking about...what to eat.

The place was absolutely packed. No hope of walking right up and getting a table. The last time I went to Da Dong and tried to make a booking on the same day, I was told that the only available table for 2 persons was at 5.30pm. This time, my friend made a booking a few days in advance only to be told that the last booking available was for 6.30pm, no later.

Spicy Chicken Sichuan Style, or 口水鸡 (RMB 32). I love the sesame sauce and chilli oil enough to be able to drink it up.

No mistaking where you are. What a unique chopstick holder.

Beancurd with Chinese Toon (RMB 42). I have no idea what on earth a Chinese Toon is (and I couldn't read the Chinese script), but I presume it's some spinach-like vegetable. Although it was pretty, this wasn't all that impressive in terms of taste. The veggies were very dry, and it was really hard to pick up the tofu/veg discs using chopsticks. It wasn't really worth the effort.

Sauteed cuttlefish with XO Sauce (RMB 68). This was very delicious although a bit too salty.

Good with steamed rice though.

Sauteed diced duck in bird's nest (RMB 12 per serving). It reminded me of the sang choy bow served in Asian restaurants located in obscure Australian suburbs. Not very exciting.

Beancurd with saffron sauce (RMB 68). Now this was seriously good stuff. Warm, soft, rich sauce that was amazing with white steamed slightly glutinous rice.

Chef Dong's braised eggplant (RMB 58). Very nicely arranged.

And extremely tasty, too - with a garlicky dark soy sauce.

Finally the highlight of our meal came - we had ordered one roast duck to be shared among 5 people for RMB 198, with an extra RMB 8 per person for condiments.

Stuff to dip the roast duck in, or to smear on the flour pancake.

Really crispy tasty skin with minimal fat.

烧饼, or roasted bun - a more interesting alternative to the flour pancake.

The skin is meant to be dipped into the sugar. OH SO GOOD.

The food was disappearing fast.

How to eat the roasted bun - stuff it with duck, spring onion and cucumber, plus sauce.

They also give free dessert - lychees, which were super sweet....

And a strawberry granita/sorbet.

Plus chewing gum too!

The bill came up to RMB 736 for 5 persons, including the extra condiments for the roast duck. This was about S$150, or S$30 per person. Again, very reasonable by Singapore standards, but how on earth do the PRCs afford it?!

This visit to Da Dong took place barely 2 weeks after the last time, but I was perfectly happy to stick with the tried and tested. My next goal is to try Made In China which I've been told is much better than Da Dong. I am not sure how that is possible, but it's always worth the effort finding out! Will be flying to Beijing this coming Wednesday so that's locked down in my itinerary.