Chow Times Duck Feast at Man Ri Sung Korean Restaurant
Posted on 03/11/2011
Address: 8211 Westminster Hwy, Richmond
Sometimes it takes the kindness of strangers to propel one to greater heights. In my case, Ben and Suanne from ChowTimes food blog sent me a kind invitation to join them in their latest food adventure of Korean Duck Feast at Man Ri Sung restaurant.
This new Korean restaurant is in the same complex as my frequently visited Golden Summit supermarket where I get all my hard-to-find items like Singapore fishballs (100X better than their plain-tasting cousins from China - no offense), Almond Powder Drink and other goodies. Also in this complex is Grand Value Asian Supermarket where I sometimes pick up fresh vegetables.
Ben (second-from-left) and Suanne (light-green sweater center-right) were kind enough to invite me to their eating-party! And I am grateful for them to try Korean as I do not particularly enjoy this nation's cuisine.
The chef was out in full-force right from the time I arrived, slightly late at 6:30 on a Friday evening. I sort of thought to myself, with a look like this - this chef could maybe have his own cooking show? Depending on his voice and TV presence I guess.
There was an empty table waiting when I arrived with my eating-partner. It is a beautiful presentation this table of Korean special duck feast spread!
Kimchi.
I found out later from Foodology that the little dishes contain banchan, Korean side-dishes which are unlimited re-fill during the course of dinner.
Pickled vegetable.
Tofu wraps.
Spring onions.
Sweet potato.
Korean Pancake.
Glass noodle dish. Unique 'cause the noodles are made from sweet potato.
The Duck.
The duck wings. There was some controversy I noticed whether or not these appendages were overdone or not. Some found them crispy to the point of bone-crushingly goodness. Others thought they might be cancer-sticks. Either way, they were sort of tasty.
Korean Blood Sausage. Quite an un-meaty dish considering the only meat is the sausage-skin and sauce between the rice which makes up the bulk of the thing.
Duck Congee. Different from Cantonese or Teo Chew rice porridge I have had. Probably my favorite dish.
Duck Hot Pot.
I must say the best part of this dinner was the good times eating and socializing with my table-mates. In this photo are Foodology's group. A nice bunch of university-aged kids doing their thing. Thanks for the good times you all!
And thanks Ben and Suanne for your decency to invite me over to one of your dinners.