Many eateries offer three ways of enjoying roast duck but this place takes it to another level with about 128 variations, such as Duck Stir-Fried with Chilis; Salt and Garlic Duck; Sichuan Duck; and Korean-Style Duck. Nine available sauces and sides include pickled vegetables, chilis, orange sauce, mustard, and Japanese-style sauce. Fat Calf Hotpot Restaurant CEO Hong Ke-liang visited famous restaurants in Beijing and Canada to research roasted duck before returning home to devise his own delicious variation, smoked and roasted with longan wood, drizzled with aromatic Cointreau liqueur, and fired again before serving. The extra-fragrant, sliced Crisp Cherry Duck is folded in the thinnest wrap and the shop is promoting Classic Roast Duck (NT$2,080 for 4 diners; add NT$888 for side hotpot) with six types of roast duck dishes. Non-duck options include epicure favorites Fat Beef Spicy Hotpot, and Preserved Vegetable and Sliced Meat Hotpot; northern Chinese dishes Steamed Chicken with Chili Sauce (NT$260) and Sliced Beef in Chili Oil (NT$320); stir-fried vegetables, seafood, and tofu dishes.
西屯區西屯路三段269號 (04) 2462-8811
269, XiTun Rd, Sec 3, Xitun Dist
11:30 am-2 pm, 5-10 pm