WE had the boneless roasted duck to be enjoyed in a wrap at The Travelling Duck in Pavilion Damansara.

The lustrous brown crispy skin of the duck; its dark, juicy and tender meat; the steamed, soft wrappers; the red, yellow and green peppers; spring onion flowers and hoisin sauce all begged to be put together for some delicious bites.

Unlike the Peking duck, where only the crispy skin is cut for the wraps, we had a slice of succulent, flavourful duck (with skin) in the pancake wrapper drizzled a little with the sauce and enjoyed together with thin strips of peppers and spring onion.

The quality of the roast duck matters, as it is the Silver Hill duck from Ireland, known as the “wagyu of duck” which has been flown here, marinated with special ingredients, air-dried for hours and slow-roasted.

The duck is known for its superior roasting characteristics and has been served in restaurants helmed by celebrity chefs Heston Blumenthal and Gordon Ramsay, and in some of the world’s famous Chinese roast duck restaurants.

So, we had this at The Travelling Duck, a halal Chinese restaurant at the new mall in Damansara Heights, Kuala Lumpur.

We also savoured the roasted Irish duck on its own, dredging the meat on the tasty sauce and loving its juicy meat.

Our late lunch had begun with appetisers like deep-fried squid with salt and pepper, deep-fried handmade chicken meat cake with Vietnam chilli sauce and deep-fried crispy stuffed bean curd skin with typhoon shelter and chicken floss.

The deep-fried handmade chicken meat cake stood out for its springy texture like a well-made fishcake. Hot from the fryer, it tasted amazing with the chilli sauce.

The deep-fried crispy stuffed bean curd skin cracked under the bite, with a burst of flavours from fried garlic, ginger and chilli. Deep-fried squid with salt and pepper made crunchy, addictive nibbles too.

It’s not just all about the duck in this restaurant. We had the soft-boiled chicken with garlic soy sauce, served with a ginger dip and a garlicky chilli sauce.

The chicken was poached to perfection, with glistening silky skin and smooth meat, especially on the lower end of the chicken.

Then there was the giant grouper fish head curry with mixed vegetables that would make you wolf down a bowl of rice.

The curry was done well, not overly rich with santan with a nice aroma from spices and enough heat from chilli. It was generous with vegetables like ladies’ fingers, eggplant and cabbage.

There is enough variety on the menu for you to assemble a satisfying lunch or dinner, even for a celebratory occasion.

What caught my eye was fish poached in olive oil, braised seaweed bean curd prawns with special spicy sauce, and fried bamboo noodles with duck meat and whole abalone.

For the roasted Irish duck with pancake wraps, it’s RM118 for half a duck. On its own, half the roasted duck is RM78.

The Travelling Duck is at Lot 1.19.00 Pavilion Damansara, 3 Jalan Damanlela, Pusat Bandar Damansara, 50400 Kuala Lumpur. Call 011-3620 8623 for enquiries. – December 2, 2023.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.