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  • Post #121 - September 19th, 2008, 5:54 am
    Post #121 - September 19th, 2008, 5:54 am Post #121 - September 19th, 2008, 5:54 am
    brandon_w wrote:Leftovers? Are you implying that I can't eat my half of a duck? :)

    Are the Bejing Duck and Peking duck both done table side? Do both of them have to be ordered with advanced notice? What are the prices on these meals? Any help would be appreciated.


    Beijing Duck and Peking Duck are different names for the same dish. They no longer have to be ordered in advance, but the meal is more than just a 1/2 duck. There are 4 courses (5, if you could the sorbet served at the end)
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #122 - September 19th, 2008, 6:07 am
    Post #122 - September 19th, 2008, 6:07 am Post #122 - September 19th, 2008, 6:07 am
    brandon_w wrote:Leftovers? Are you implying that I can't eat my half of a duck? :)

    Are the Bejing Duck and Peking duck both done table side? Do both of them have to be ordered with advanced notice? What are the prices on these meals? Any help would be appreciated.

    Beijing and Peking duck are the same thing. The duck carving is done tableside and is fun to observe. I believe that the price is $28 for the duck, which includes the duck for the duck "sandwiches," the shredded veggies for same, the duck broth soup, duck fried rice, and sorbet (fruit, not duck). Dishes at SW tend to be generous, so I think what Mhays means is that if you order other dishes besides the Beijing Duck, you will have a great deal of food. On the other hand, two hungry duck lovers could probably manage a whole duck with little difficulty.
  • Post #123 - September 19th, 2008, 6:41 am
    Post #123 - September 19th, 2008, 6:41 am Post #123 - September 19th, 2008, 6:41 am
    Only $28? That's an amazing deal. Thank you stevez and EvA.

    I've already learned one new thing today (Bejing = Peking), so I think it's time to go back to bed.
  • Post #124 - September 19th, 2008, 9:46 am
    Post #124 - September 19th, 2008, 9:46 am Post #124 - September 19th, 2008, 9:46 am
    brandon_w wrote:Are the Bejing Duck and Peking duck both done table side? Do both of them have to be ordered with advanced notice? What are the prices on these meals? Any help would be appreciated.

    They are one and the same and yes, the dish is served tableside. Advance notice is certainly advised, possibly required. Can't remember pricing at the moment, sorry.

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #125 - September 19th, 2008, 2:26 pm
    Post #125 - September 19th, 2008, 2:26 pm Post #125 - September 19th, 2008, 2:26 pm
    Hi,

    I have called Sun Wah just 30 minutes before my arrival to see if I Peking/Beijing duck was available. Unless they have altered their price, plan on spending $28 for the multi-course meal that can feed 2-3 people.

    I will note I was lucky to get it in 30 minutes, though a phone call is all it takes to check. However the earlier you know and advise them, the better.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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  • Post #126 - September 19th, 2008, 8:06 pm
    Post #126 - September 19th, 2008, 8:06 pm Post #126 - September 19th, 2008, 8:06 pm
    Just wait...it's half a duck, but stretched to include so much stuff you'll be staggering AND bringing home leftovers. It astounded me how the duck just kept on coming, it's like the Energizer Bunny of duck meals.
  • Post #127 - September 19th, 2008, 9:27 pm
    Post #127 - September 19th, 2008, 9:27 pm Post #127 - September 19th, 2008, 9:27 pm
    Mhays wrote:Just wait...it's half a duck, but stretched to include so much stuff you'll be staggering AND bringing home leftovers. It astounded me how the duck just kept on coming, it's like the Energizer Bunny of duck meals.

    Mhays,

    Unless we are talking two different things at Sun Wah the $28 multi course Beijing duck is one whole duck.

    Surprisingly, it's my opinion the multi course Beijing duck, which is an astounding bargain, is too much for two people unless that is all they ordered, and even then it's a hell of a lot of food.

    Enjoy,
    Gary
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #128 - September 20th, 2008, 11:47 am
    Post #128 - September 20th, 2008, 11:47 am Post #128 - September 20th, 2008, 11:47 am
    Sorry, GWiv, was referring brandon_w's post above - the meal is, as you say, one whole duck - if you're splitting it between two people, half a duck each. However, we are in complete agreement - that meal transcends the duck in so many ways that if you're bellying up to the table thinking "the two of us can eat a whole duck, no problem" you will, in most cases, be wrong. We ate from that meal for several days (we did order other stuff, couldn't resist) - and we are not delicate eaters, not with food like that, anyway...
  • Post #129 - September 22nd, 2008, 6:41 am
    Post #129 - September 22nd, 2008, 6:41 am Post #129 - September 22nd, 2008, 6:41 am
    Well it sounds like I will have my work cut out for me. Some leftovers would be ok, I'll need something to snack on while I walk down to Argyle on Saturday morning to pick up curry buns.
  • Post #130 - October 6th, 2008, 10:42 am
    Post #130 - October 6th, 2008, 10:42 am Post #130 - October 6th, 2008, 10:42 am
    A series of events not within my control has led to my upcoming trip to Chicago to be canceled. I'm pretty sad that I will not be eating this duck anytime soon.
  • Post #131 - October 23rd, 2008, 4:07 pm
    Post #131 - October 23rd, 2008, 4:07 pm Post #131 - October 23rd, 2008, 4:07 pm
    The hubs, my sister, BIL and I will still be heading out to Sun Wah for the first time on Saturday. Thanks (again) to the advice found here, I have pre-ordered the Peking Duck and garlic ribs. The young girl on the phone asked me if I heard about the garlic ribs from lth, and laughing I stated yes. Her comment back to me: they are very good to us. :wink:

    Anyway, the hubs had a question that I haven't seen an answer here to. Does Sun Wah allow you to bring in wine or have a corking fee? Do they have wine glasses? The men are fine with beer, but my sister don't really like beer too much and would rather have wine if possible.
  • Post #132 - October 23rd, 2008, 4:17 pm
    Post #132 - October 23rd, 2008, 4:17 pm Post #132 - October 23rd, 2008, 4:17 pm
    Yes. IIRC, the corkage fee is about $5.
  • Post #133 - October 23rd, 2008, 8:13 pm
    Post #133 - October 23rd, 2008, 8:13 pm Post #133 - October 23rd, 2008, 8:13 pm
    Corkage fee is $3, and they do not have wine glasses. Oregon Pinot Noir works very well with the duck.
  • Post #134 - October 24th, 2008, 10:34 am
    Post #134 - October 24th, 2008, 10:34 am Post #134 - October 24th, 2008, 10:34 am
    have you guys tried the pei par duck? its the flattened or pressed duck hanging by the window. it has a crispier skin and tastier than the roast duck and it comes with a very good sauce thats like a slightly diluted hoisin sauce. it's only $14/ duck or $7.50/ half duck. it almost taste like a peking duck but without all the trimmings.
  • Post #135 - October 31st, 2008, 7:32 am
    Post #135 - October 31st, 2008, 7:32 am Post #135 - October 31st, 2008, 7:32 am
    Regarding the Garlic Fried Ribs, is that an item that must be ordered a day ahead of time or is it possible to order off the menu when you get to the restaurant? I plan on going Saturday for dinner with a few friends but not positive as to the time we might arrive.
  • Post #136 - October 31st, 2008, 7:35 am
    Post #136 - October 31st, 2008, 7:35 am Post #136 - October 31st, 2008, 7:35 am
    Call a day ahead for the garlic fried ribs.
    I used to think the brain was the most important part of the body. Then I realized who was telling me that.
  • Post #137 - December 16th, 2008, 6:37 pm
    Post #137 - December 16th, 2008, 6:37 pm Post #137 - December 16th, 2008, 6:37 pm
    Took a newbie to SW Sunday for the Beijing duck and some egg noodles and was informed by Kelly that the restaurant will be moving to a spot around on the corner on N. Broadway in July '09 (where the "Broadway Business Center" is on the east side of the street). Kelly said she was in China procuring new equipment; she said they plan to add a new line of items at the new place.
  • Post #138 - December 16th, 2008, 7:09 pm
    Post #138 - December 16th, 2008, 7:09 pm Post #138 - December 16th, 2008, 7:09 pm
    I think I'm coming back to Chicago for Christmas and I definitely plan on making another visit here. Great food last time and Kelly was an excellent host and helped me out with a few things.
  • Post #139 - December 16th, 2008, 8:42 pm
    Post #139 - December 16th, 2008, 8:42 pm Post #139 - December 16th, 2008, 8:42 pm
    Took a newbie to SW Sunday for the Beijing duck and some egg noodles and was informed by Kelly that the restaurant will be moving to a spot around on the corner on N. Broadway in July '09 (where the "Broadway Business Center" is on the east side of the street). Kelly said she was in China procuring new equipment; she said they plan to add a new line of items at the new place.


    Yes, she talks about the new menu a bit in my podcast. Close to the end.
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  • Post #140 - December 16th, 2008, 9:03 pm
    Post #140 - December 16th, 2008, 9:03 pm Post #140 - December 16th, 2008, 9:03 pm
    Mike G wrote:Yes, she talks about the new menu a bit in my podcast. Close to the end.



    That was terrific Mike, thanks for linking to it. I'm now literally angry with myself for not having been to Sun Wah yet. :wink:
  • Post #141 - December 25th, 2008, 10:06 pm
    Post #141 - December 25th, 2008, 10:06 pm Post #141 - December 25th, 2008, 10:06 pm
    REB, MiL, and I had ourselves a merry Sun Wah Xmas today.

    This isn't anything of a surprise news bulletin, since we had board-favorites Beijing duck and octopus whiskers. Everything was delicious, but those first few slices of duck were magnificent. Kelly was a very gracious host and proudly displayed her new "just-learned-them-in-Beijing" carving skills.

    Thanks again to the LTH crew for introducing us to this place, which has quickly become one of my ATFs.

    We are planning to pick up a baby pig for an New Years Eve party (is it weird to bring a baby pig to a potluck?) and will report back.
    I don't know what you think about dinner, but there must be a relation between the breakfast and the happiness. --Cemal Süreyya
  • Post #142 - December 26th, 2008, 8:59 am
    Post #142 - December 26th, 2008, 8:59 am Post #142 - December 26th, 2008, 8:59 am
    RAB wrote: (is it weird to bring a baby pig to a potluck?)


    I'll cast no such aspersions on REB :wink:
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #143 - December 26th, 2008, 8:47 pm
    Post #143 - December 26th, 2008, 8:47 pm Post #143 - December 26th, 2008, 8:47 pm
    stevez wrote:I'll cast no such aspersions on REB :wink:

    Zing! Good one.
    Well, I guess I pretty much threw that right over the plate, huh?
    I don't know what you think about dinner, but there must be a relation between the breakfast and the happiness. --Cemal Süreyya
  • Post #144 - December 26th, 2008, 9:27 pm
    Post #144 - December 26th, 2008, 9:27 pm Post #144 - December 26th, 2008, 9:27 pm
    RAB wrote:REB, MiL, and I had ourselves a merry Sun Wah Xmas today.


    I brought my brood to Sun Wah on Christmas and had the pleasure of running into REB, RAB and MiL. I had my wife, my MiL, and my three kids. We had a grand time with the duck (of course), chow fun, beef and broccoli, soup, rice, egg rolls, etc. etc. etc. And then we had leftovers today for lunch. We've got out of towners in Chicago now and I'm trying to talk them into going back this weekend. It's never a bad time for Sun Wah, for sure. And there is always room for more duck...
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  • Post #145 - December 31st, 2008, 2:33 am
    Post #145 - December 31st, 2008, 2:33 am Post #145 - December 31st, 2008, 2:33 am
    Drat it! Wrong key, post eaten.

    I can't begin to post that tome again, so will offer synopsis:

    Called Kelly after seeing sky bacon video, she agreed to help/work with DH so he could safely eat gluten free. We went, all was delicious, and they made things specifically for him. They used our sauces - hoisin, oyster, soy, etc. - that are GF while making his dishes so they weren't tasteless.

    Thanks, Kelly. Writing this made me hungry to go back...wonder if I could talk DH into Sun Wah for New Year's Eve???
  • Post #146 - January 27th, 2009, 5:05 pm
    Post #146 - January 27th, 2009, 5:05 pm Post #146 - January 27th, 2009, 5:05 pm
    Question:
    RAB wrote:(is it weird to bring a baby pig to a potluck?)

    Answer:
    Yes, it is. Definitely.

    We did, however, decide to pick up one of Sun Wah's roasted piggies for a friend's NYE party. Most of the guests at the party loved the idea, but a few were a little taken aback when actually faced with the little guy.

    Image

    Sun Wah turned him over at only slightly above room temperature, and there was some delay before we were ready to serve him. So, I decided to throw him in the oven for 20 minutes or so to bring the temp up and crisp the skin a bit.
    Then, I chopped up about half of the little guy and put him on a platter, roughly reassembled with the head and legs.

    Image

    Piggy was served with Sun Wah's awesome chili-soy sauce and enjoyed by all. Not surprisingly, the best part was the cheek meat. (And I particularly enjoyed making someone say, "Ewwwww. No way! You're eating its face.")

    It was about a 13lb pig for 12 diners, with lots of other foods on the menu, so we had TONS leftover. Made a tasty fried rice from some of the meat. Froze the rest and am waiting for inspiration to strike.
    Best use of remnants so far has been an amazingly rich stock that I made in a pressure cooker from the head and bones. Pork stock is definitely an underutilized ingredient, and this one is going to make some wonderful soups.

    Thanks Kelly and Sun Wah for the tasty piggy and for the chance for us to convince our friends that we are even stranger than they thought.
    I don't know what you think about dinner, but there must be a relation between the breakfast and the happiness. --Cemal Süreyya
  • Post #147 - January 27th, 2009, 5:08 pm
    Post #147 - January 27th, 2009, 5:08 pm Post #147 - January 27th, 2009, 5:08 pm
    No reporting from the Chinese New Year dinner last night? I was not able to go because of work but I am looking forward to mouth watering photos.
  • Post #148 - January 27th, 2009, 5:09 pm
    Post #148 - January 27th, 2009, 5:09 pm Post #148 - January 27th, 2009, 5:09 pm
    Check out:
    viewtopic.php?p=239761#p239761
  • Post #149 - January 27th, 2009, 5:10 pm
    Post #149 - January 27th, 2009, 5:10 pm Post #149 - January 27th, 2009, 5:10 pm
    gtomaras wrote:No reporting from the Chinese New Year dinner last night? I was not able to go because of work but I am looking forward to mouth watering photos.

    Start here :)

    Looks like nr706 beat me to it :wink:

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #150 - January 27th, 2009, 5:15 pm
    Post #150 - January 27th, 2009, 5:15 pm Post #150 - January 27th, 2009, 5:15 pm
    note to self: invite RAB and REB to the next party I host.
    ...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

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