Peking Duck in Bangkok

in food •  3 months ago 

Just pure, crisp skin without any fat was the first part of our Peking duck experience at the Red Rose. In a few minutes, the chef separated the glazed skin from the duck. I was fascinated by his carving skills, and so was Ian. The only difference was that I had time to admire it while Ian tried to capture some action with the camera.

Follow the link to #RestaurantReview for a time when we will have fun again or just enjoy simple daydreaming.

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