The crispy skin duck done Peking style, with crepe skins, shredded chives, and sweet bean sauce Vegetable spring rolls. The dough was a tad thick and greasy but it still maintained a decent crisp-gravy filling ratioThe star dish of the night, in my opinion. The black bean sauce packed a punch and the rice noodles had plenty of ‘wok hey’ or flavour of the heated wokI wasn’t a massive fan of the kung pao chicken. Tasted a bit too ketchupy, and they only used breast meatAnother really strong dish. The pork was crispy without tasting dehydrated; the sweet and sour sauce was the perfect balance of tangy and smooth Barbecued pork and roast pork belly. I have always liked the fattier crispier and milder tasting belly meat to its caramel tasting cousin, and this time was no exception
After two unsuccessful attempts at hunting down that highly acclaimed Four Seasons roast duck, we managed to secure a table at Wanchai Corner and boy, were we in for a lovely surprise. This restaurant is no frills, but serves a wide array of dishes (just 263 of them) that a even Cantonese person would say is legitimate – I should know, my mum is one! http://wanchaicornerchinatown.com/
Noodles, Fried Noodles 