The deco is cosy and inviting with a brightly lit dining hall with high ceiling and spacious table settings that revolve around the giant pillar that changes colour. There are 3 private rooms located on the mezzanine floor equipped with karaoke and also an alfresco dining area which can cater to steamboats too.
First thing I was asked to do when I arrived at the restaurant is to drink a glass of this. I have no problem with a Blue Label at all! Although it's a blended whisky and I'm not a big fan of it but I found this bottle to be drinking very well.
The duck, as promised was crispy on the outside but perhaps the best thing was that the meat retains the juice and you don't get a dry duck! I must bring my dad here. One of the best peking duck in the city! The peking duck is served with mandarin pancakes, julienne cucumbers, spring onions and a hoisin sauce. The peking duck is carved and then the meat can be used to cook other dishes according to your preference such as with vegetables or with the noodles.
For the whole duck, it's just RM68 including all the condiments and with just an additional RM10, you can request the chef to cook the remaining duck meat into another dish. So, for RM78, you get two duck dishes. Isn't that a good deal?
To go with such a wonderful tasting Peking duck, we had a bottle of Chateau Angelus 1993. It was indeed justice served for them to elevate the Angelus to a Premier Grand Cru Classe status in the Saint-Emillion new classification. Angelus has been very consistent in its quality and although the 93 is not a very good year but their price can only go up with time given their quality. This vintage has an intense nose of smoke, chocolate & black fruits. It is amazingly rich and full-bodied but still silky and lush. It's nice to revisit an Angelus after the vertical tasting which was done so many years ago (here).
After a hearty meal of Peking duck, we tried the steamboat. The soup itself is very flavourful with the addition of deep- fried fish and coriander. The sauces/condiments include a chilli sauce and a premium soya sauce mixed with spring onions, fried onions, oil and sesame.
For the steamboat dishes, we had a plate of pork neck, a plate of thinly sliced beef, fish fillets, beancurd, meat balls, shrimp balls and the squid balls which are all made freshly by the chef. The results - not only the ingredients are fresh, the meat balls are amazingly tasty and the squid balls are so springy! I hope they can maintain this standard of food here as time goes by.
If hard liquor is not your thing, this restaurant also serves imported beers such as Hoegaarden, Erdinger, Stella Artois and also the Asahi.
You can also check out their dim sum & lunch menu. The prices here are not too expensive and some items here are really affordable.
Ground floor, Solaris Mont Kiara,
No.2 Jalan Solaris, 50480 KL.
Tel: +603-6203 0423
(just at the corner of the building opposite Chilla Cup)