BBQ King, NSW
The kitchen for the BBQ produce a sharp and loud bang each time the chef's knife meets the neck of the unfortunate peking duck or a succulent pig that's being made to order. The street window's been one way to have a look at how things are done and during the day a side window is open for those who wish to purchase meats direct from the kitchen as a take-away.
We're given a house broth for the table to start things off. This is a complimentary bowl of temperature hot soup that the main kitchen simmers for hours during the day to be served for customers. Each day is usually a different type so tonight's is a carrot, watercress and pork trotter infused broth.
Lastly we each had a San Choy Bau lettuce leaf served with a morsel of minced duck, oyster sauce and beansprouts tossed in together with these dried white noodles for added crunch that goes great with a dabble of plum sauce.