Eight Treasure Duck (八宝鸭)

The first time I tasted this dish was about 17 years ago, at this restaurant in Hong Kong called Yellow Door. My investment banker brought me there, and I remember he had to make an appointment more than a month in advance in order to get us our seating.

Full of expectation, I was surprised when I was brought to a shabby block of apartment. Very dim lights, no lift. We had to climb, I think, 4 storeys to reach the restaurant.

We were scheduled for the 8 o’clock seating, and on the way up, the diners from the 6 o’clock seating were climbing down. They assured us it was worth the climb.

I’ve never been to a more run down restaurant in my life (yes, to date), but neither has any restaurant left such an impression. I’ve never been back, simply because my visits to Hong Kong are often short and planned last minutes. I could never be able to pre-book so far ahead.

But I brought back memories of this dish, which I try to do in my own way. In those days, there was not phone cameras, so it is a pity. I didn’t have any photograph of the food. Otherwise, I would have done it closer to their version.

In any case, this is a wonderful dish. And the ingredients are so good, there’s little imagination left to do it well. 🙂 Just make sure the glutinous rice is cooked!