It’s been a while since I’ve had Peking duck and i always found it a joyous sin when one bites into the teeny tiny-crepe like wrap.

So if you enjoy wrapping up Peking Duck then win a RM250 dining voucher so that you can eat “The Imperial Duck” at Toh Yuen.

Enjoy the Beijing’s most-celebrated Peking Duck as Toh Yuen’s Master Chef Lee introduces the Chinese’s national delicacy and demonstrate the piece of culinary art with his brilliant showmanship.

Peking Duck will be the next highlight of Toh Yuen, following the installation of Peking Duck oven at the dining area.  Strong fragrance of wood and roasted duck leaves you wanting more as the duck skin caramelized with maltose mixture layered on it in the oven. Peking Duck is not only a feast for the taste buds but also the eyes as Chef Lee takes the bird freshly roasted from the oven, personally and skillfully slice the duck skin before the diners, a tradition reserved for the Chinese Emperor.

The Master Chef of Toh Yuen looks into every fine detail from ingredients to taste and texture to ensure only the best quality is served to the customers. Peking Duck requires long preparation hours and special attention, to result in the glistering, firm yet crispy skin with juicy meat.

Chef Lee’s meticulous craftsmanship shines when he perfectly and evenly slices the duck skin with almost no meat attached underneath it.  Simply dip the crunchy duck skin with chef’s homemade sauce, place it with cucumber slices and spring onion, fold and roll them gently into the steamed pancake.

The remainder of the Peking Duck is not wasted as Chef Lee creatively conjures its bone and meat to various sumptuous dishes.

To savour the recommended dishes from Chef Lee, Toh Yuen introduces two seven-course set menus for you to choose from.

Priced at RM99++ per person, the set menu includes Chilled Salsa Duck Roll, Braised Duck Soup with Sea Cucumber and Chinese Herbs “He Shou Wu”, Peking Duck Roll, Pan Fried Cod Fish with Sweet & Spicy Sauce topping with Vegetables Julienne, Braised Broccoli with Dried Scallop & Tobiko, Clay Pot Braised Duck Rice with Flower Mushroom and Mango Pudding.

You may opt for the RM108++ per-person set menu, in which Steamed Duck Dumpling with Ginger & Spring Onion, Braised Shark’s Fin Soup with Crab Meat & Tobiko, Peking Duck Roll, Steamed Fish Pomfret with Soya Sauce, Braised Broccoli with Sea Cucumber & Prawn, Clay Pot Braised Duck Rice with Dried Scallop & Dried Prawn Roe and Coffee Pudding are served.

Alternatively, the whole bird is also available at RM128++, which includes the Peking Duck Roll and the remainder of the duck cooked in your choice of preparation from the above set menus, depending to the portion of duck left.

Toh Yuen Restaurant at KL Tower
Lunch (12noon – 2.30pm)
Dinner (7pm – 10.30pm).
For reservations, please call 03-7955 9122 extn 4073/4. 
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