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Specialty Chicken & Wonton House (農場雞莊): New Chinese Roast Pork & Peking Duck!

Grease: it’s for our cars, not our stomachs. In spite of that fact, many traditional Chinese BBQ shops are still cooking up foods that Jiffy Lube could use to service Hummers.

That’s where Specialty Chicken & Wonton House 農場雞莊 (SCWH) steps in. After six months of relentless recipe testing, SCWH has modernized two traditional Chinese dishes to suit today’s palette: Chinese Roast Pork & Peking Duck. Gone is the excessive saltiness and greasiness that leave us feeling gross.

Even though SCWH’s new dishes are healthiER than its traditional counterparts, they are still not healthFUL. Nevertheless, it’s always great have better options, especially since dishes like Roast Pork and Peking Duck are engrained in Chinese culture.

Chinese Roast Pork

Traditionally, the pork is marinated and blown-dried by fans for two days before roasting in the oven. The purpose of this step is to draw out the excess moisture so that the skin will be crunchy when roasted. However, this process also causes the meat to dry out and toughen when cooked. In addition, oil is intermittently brushed on the skin while roasting to ensure further crispiness, but this is what causes its characteristic greasiness.

On the other hand, SCWH makes use of Rational’s advanced SelfCooking Centre, which features the most effective dehumidification technology that eliminates the need for blow-drying and oil-brushing. As a result, SCWH can make their Roast Pork fresh DAILY and still achieve crunchy crackling and moist meat without the oiliness.

Chinese Roast Pork

By now, you may be wondering how is SCHW’s Roast Pork less salty. It’s simple: completely omit hoison sauce and significantly tone down the remaining salty seasonings in the marinade. SCWH serves the hoison sauce on the side so the customers have full control on how much they want.

Peking Duck - Aerial

Next up is one of my all-time favourites: Peking Duck!

Peking Duck - Whole

Similar to their Roast Pork, SCWH uses no hoison sauce and less salty seasonings for its duck marinade. The result is a noticeably less salty dish that will not leave you thirsty for water.

Peking Duck

Also, SCWH only uses free-range duck, which has leaner and firmer meat. Thus, not only is the duck not greasy, but also the skin is more crisp since it isn’t soaking up any extra fat.

Peking Duck - Upclose

Having a large family means that I’ve been to many many many Chinese banquets. So trust me when I say that I’ve had my fair share of Peking Duck. I’m not saying that SCWH is the only restaurant to do this, but I really appreciate how the duck is served with both skin AND meat. Because the meat holds much of the duck flavour, only eating the skin is just not as satisfying.

Unfortunately, to ensure that the Peking Duck is served fresh, SCWH only accepts pre-orders for this dish.

Both dishes are available now, and I encourage you to check them out if you’re looking to satisfy your meat tooth.


Specialty Chicken & Wonton House 農場雞莊 on Urbanspoon

Review

About The Author

Curtis Ng Hello! I'm a UBC Dietetics Major, which is ironic because pizzas and fries were the staple foods of my high school diet. In 2011, I started Foodobyte as a means to express my passion for food, nutrition and photography.

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  • Tang

    This is not a blog post. It’s obviously an advertisement. Maybe you should disclose that your dad owns this restaurant.

    • My apologies, I have now included a review disclosure via cmp.ly.

      Nevertheless, if you’ve been reading my blog for a while, you should know that I only speak of the truth when it comes to reviews. You can even see in the third paragraph of this post, I am not promoting these dishes as “healthy” – just healthier than many other places. Simply because my family owns this restaurant does not change my opinion on on these dishes. I only talked to my dad to learn about the cooking methods (traditional vs SCWH’s). You can be assured that I did taste everything so that I can actually write truthfully about it.

      Thanks for stopping by! :)

      • Tang

        I’m not really questioning your review. I’m just saying a full disclosure right at the start of the post is a prudent thing to do. Just like the other bloggers indicate if their meal is comped. On the other hand this is your blog and you can do whatever pleases you, I enjoy reading your blog, Thanks for regularly updating it.

        • I totally agree with you, and I’ll definitely keep this learning experience in mind :)

  • Haa-Lau Gor

    I have tasted the roasted pork at SCWH and I must say it was some of the best roasted pork I’ve had. Best thing about it was it wasn’t greasy and oily! I will definitely hit them up to try the duck soon!