I’m only half way thru the thread, but I saw the part about electric fans, airing ducks outside near dumpsters, blow dryers, photos too! It made me think of the Thanksgiving discussion about getting crispy skin on turkey thighs (not quite as involved, just loosen the skin to get air underneath ) @J_L’s comment about hoping these threads become an essential reference guide (or some such thing) is spot-on. It’s always been on my mind to use them when ready. I don’t weigh in much because folks can get what I call “really passionate” and have definite opinions on what does and does not suck. Sometimes I will have just had that thing that “sucked” and rather enjoyed it. Once I think I’ve nailed it and learned from someone another someone weighs-in and disputes the other’s truth, then it’s on it. It can be intimidating and confusing. I eat Chinese food way more than I report on. From an outsiders point-of-view, I don’t think there is any food on the planet that has as many nuances, styles, provinces/regions, influences, debates as Chinese food. I think it’s probably more difficult to master than French food.
Anyway, back to where we’re going for our HK-style BBQ. It keeps looking like Ruby B.B.Q. is the sure thing for both pork & duck. I am a little put off by @bulavinaka’s “salty” comment. That would be a bummer. Is there a polite way to request less salt? But I’m okay with the duck skin not being shatteringly crispy, because ignorance is bliss. As long as it’s not limp or undercooked and the meat is flavorful we’re good.
Ahhh… so the suckling pig is the whole animal for one table. Okay, nope. It will save me the guilts anyway. But I plan on leaving my rules at home and just enjoy the food.
Phoenix. Get one of them mochi or rolls, Black Sticky Rice Young Coconut, Durian Black Sticky Rice & Coconut Jelly Noodles, Steamed Egg w Milk / Steamed Milk & Egg with Ginger, one of the tapioca drinks…or all of them!
Best use of duck carcass: Salt and Pepper deep fried. (at another establishment) The bites were more addictive than Lays Potato Chips. Strongly suggest giving this treatment a try if given the option.
Don’t let my comment deter you. I haven’t read through the thread to see how many others have mentioned this issue. I’ve been more sensitive to salt over the past couple of years. And the rest of my family and friends didn’t mention this issue. One or two agreed after I mentioned it. And I don’t recall this being an issue in the past as well.
Another consideration is that Cantonese flavors to me are primarily about balance and finesse. If Sichuan is flavor-forward and in one’s face, Cantonese tends to be toward the other end of the spectrum. So if a certain flavor stands out more relative to other flavors in a Cantonese dish, it’s hard for me to dismiss.
Your opinion is still valid and it’s great to chime in on places you’ve eaten at. But yah, certainly when some folks have experienced a certain cuisine at its highest levels (in the country of origin, or at some of the best restaurants making that type of food), they might have a different perspective and it’s OK for them to chime in, as long as it’s all in good conversation and forwarding the food conversation.
I’m pretty sensitive to salt as well (you know our conversations on how sadly oversalted so many Fried Chicken places are around L.A. (and the Fried Chicken Journey thread)), but I was OK with Ruby BBQ’s Roasted Pork Belly, however, we might’ve gotten lucky and bulavinaka’s experience might’ve been the norm?
Monterey Palace might be a more relaxed, full-service restaurant to enjoy though, especially if you wanted to try a few other items as well (and some Dim Sum).
Dessert? We liked the Po (Portuguese) Egg Tarts at Jim’s Bakery, and the Tofu Flower dessert at V P Tofu (and the Black Sesame Puree Dessert there). Pics in this thread.
I will take the “salty” comment with a grain of salt (pun, pun) and not let it deter me from going to Ruby BBQ. But I think Monterey Palace might be better for the girls’ lunch.
Oh no, no… I’ve never had a debate myself with anyone about Chinese dishes. I wouldn’t dare, lol. And I’m not speaking of any particular incident or specifically about Cantonese. It’s just something I’ve observed on this and a couple of other threads about Chinese restaurants and dishes. People are very passionate and certain about what is what and it can get heated. Maybe @chandavkl should do a study on that one.
Had dinner at the Beijing Da Dong some years ago. Some venders and customers from China, Korea and USA. That place ain’t cheap (for China at the time).
My GM insisted ordering 1 duck for every two diners at the table. The Chinese at the table tried to dissuade him from over-ordering, to no avail. Ended up with 5 ducks for our table of 10.
I added a dish of Duck’s Tongues and a couple of bottles of Moutai for a truer Beijing business dining experience, more in line with what our Beijing associates are accustomed. My boss was shooting daggers at me for being too extravagant. Culture clash, really.
My Peking Duck experience is quite limited, but the one I had at the (lamentably gone) Empress of China in San Francisco approaches your description. Back in 2014, I was about to take my GF there so she could enjoy it as well, but the restaurant closed for good the week before we came into town. CH regulars recommended Five Happiness, and it truly sucked, compared to my memory of E of C.
BTW, at E of C, I was with a large group, and was lucky enough to be at a table with just two other diners, and one of them didn’t want any of the skin. I chose not to “educate” him.
Frankly, we’re mostly beer with duck people. In Beijing, we did drink this Italian Organic wine with most of our meals. Probably because my buddy is the China agent for the wine?
It made me think of the Thanksgiving discussion about getting crispy skin on turkey thighs (not quite as involved, just loosen the skin to get air underneath 
) @J_L’s comment about hoping these threads become an essential reference guide (or some such thing) is spot-on. It’s always been on my mind to use them when ready. I don’t weigh in much because folks can get what I call “really passionate” and have definite opinions on what does and does not suck. 
Sometimes I will have just had that thing that “sucked” and rather enjoyed it. Once I think I’ve nailed it and learned from someone another someone weighs-in and disputes the other’s truth, then it’s on it. It can be intimidating and confusing. I eat Chinese food way more than I report on. From an outsiders point-of-view, I don’t think there is any food on the planet that has as many nuances, styles, provinces/regions, influences, debates as Chinese food. I think it’s probably more difficult to master than French food.
But yah, certainly when some folks have experienced a certain cuisine at its highest levels (in the country of origin, or at some of the best restaurants making that type of food), they might have a different perspective and it’s OK for them to chime in, as long as it’s all in good conversation and forwarding the food conversation. 
Never got to try it.
