Tuesday, January 18, 2011
BANGKOK AMAZING GOURMET
The centennial roast
Since 1911, Tong Lee has roasted its duck for many many so many years - now a century in service. Hundred of food critics, guide books and tourist programs had her in coverage.
My find of its centennial-recipe roasted duck is just average to my palate. The meat is not moist and not so chewy-kind-tender. The duck skin is just semi-crispy. The good is the dressing that pour on the duck meat, flavorsome with depth but not salty. Unbearable is the two dipping sauces. One is the thick dark (cheap) sweet soy sauce while the other is fish sauce with chilies. Chinese doesn't eat roasted duck with fish sauce, so this universal Thai sauce just lost in a culture shock!
order a bowl of rice to go with a portion of roasted duck (order by small or large dish, half or whole duck), the more enjoyable way to eat them, not roasted duck on rice
Overall Tong Lee's roasted duck is still eatable, slightly better than those served in M.K. and Coca. Maybe the younger generation of Thong Lee lost his great grandpa's recipe, and perhaps low cost in concern! If this is the case, why not sell iDuck instead?
Tong Lee Restaurant ***
213 Sukhumvit Road
corner Sukhumvit Soi 15
Wattana, Bangkok 10110
Open daily (except Sunday): 11:30 am - 3 pm, 5 pm - 8:30 pm
Pay (food only for two): around THB 250