The “Global Gourmet Kitchen” which was held in the Feng Shui Inn at the Resorts World Sentosa (RWS) came to a close on 18 November. For this occasion, the Feng Shui Inn management has invited 4 guest chefs from the world renowned Quan Ju De, a legendary brand which was first established in Beijing back in 1864.

Chef Wu Yu Bo has over 30 years of roasting duck experience. He said that for this occasion at the RWS they had brought in the famous Peking duck and 6 other dishes to excite the taste palates of the Singapore diners. When he was asked whether if there are any difference between the roast ducks in Singapore compared with those birds from Beijing, Chef Wu claimed that they are almost similar the same; highlighting that additional ingredients are being used in the local ducks. He also referred to an old saying -- “One who fails to reach the Great Wall is not a hero but one who fails to eat the Quan Ju De duck in Beijing will regret for life”.

Although there are many roast duck restaurants outside Beijing, the Quan Ju De roast duck is still the most sought after roast duck because of its unique quality. Chef Wu further explained that because very high expectations are required from Quan Ju De ducks, so it is prerequisite that the ducks weighs less than 2 kilogram each. And interestingly each Quan Ju De duck has a bar code to identify themselves from the egg stage to the point of stuffing for roast. The Quan Ju De roast duck diners will also get postcards bearing the bar code to keep as a memento.

This is the fourth time that Feng Shui Inn is organizing the Global Gourmet Kitchen. Restaurant manager Mr. Sammy Lee is quite satisfied with the response the event has generated. He said that the Peking Duck is very well-known in Singapore, so the promotion had attracted many locals to taste the Quan Ju De roast ducks. Initially Mr. Sammy Lee thought that perhaps 20 to 30 roast ducks will be sold a day but the response had far exceeded his expectations where nearly 40 to 50 roast ducks were sold each day instead.

When asked why Wenjun baijiu was used to pair with the Quan Ju D roast duck, Mr. Sammy Lee replied that the local diners are not familiar in drinking China baijiu while eating a duck but the good response has shown that Singaporeans truly know how to appreciate food pairing. He felt that during the last 10 days, nearly thousands of diners and guest to Feng Shui Inn have come to understand more about China baijiu which is already a success by itself.

Following up on this success, Mr. Sammy Lee said that there will be more activities involving the pairing of Chinese food and China baijiu especially so during the Chinese Spring Festival. The Feng Shui Inn has plans to launch a major pairing blockbuster between a famed Chinese cuisine & a famed China baijiu. However, Mr. Lee declined to reveal the specifics of the next event, saving the surprise for a later announcement.

The promotional presence of the Quan Ju De roast duck has triggered a high degree of awareness in Singapore especially through the social and printed media. When interviewed, a local patron Mr. Chan said that the last time he ate a roast duck was in Beijing; and now he can enjoy it right in front of his door step. He enjoys it because it saves him travelling and accommodation costs. Mr. Chan also felt that pairing China baijiu with the roast duck is a refreshing idea. 

THE FOURTH GLOBAL GOURMET KITCHEN AT FENG SHUI INN

Mr Sammy Lee
Senior Manager / Food & Beverage Operations of Resort World Sentosa

Chinese Baijiu Association (Singapore) / or CBAS: Nice to meet you! Could you please introduce yourself?

CHINA BAIJIU WAS INTRODUCED INTO EILTE BARTENDERS COURSE