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Four Seasons Roast Duck at Foodtique

For as long as I can remember, I’ve always preferred chicken thigh to breast. Same goes to duck, goose and turkey. Mainly because the meat is smoother and there is a bit of fat around the area that adds flavour. Which was why I was rather annoyed when the waiter at Foodtique told me they ran out of the lower part of the duck. At 8pm!

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Interior

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Upper part of the roast duck

Not wanting to spoil the mood, I settled for the upper part of the roast duck (RM18) which turned out to be a huge disappointment – coming from the people behind Four Seasons group. The duck was bony and cold, severely lacking in flavour. This was nothing like the original roast duck from Four Seasons Bayswater.

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The skin was hardly crispy and the meat was cold

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Accompanying sauces

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Szechuan mapo tofu

Foodtique is a halal outlet so the Szechuan mapo tofu (RM17.50) is prepared using minced chicken instead of pork. Despite the lack of porcine, this was pretty good. Piping hot with a good balance of meat, tofu and sauce. I love my dishes saucy as they go well with white rice that way.

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Braised eggplant and minced chicken

Also decent was the braised eggplant and minced chicken (RM17.50), served in a claypot to ensure it remains warm throughout. The fried chicken with salt & pepper (RM18.50) was very moreish. Chicken thigh pieces, battered and fried till golden brown perfection, and then tossed with pepper and salt for extra flavour.

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Fried chicken with salt & pepper

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House red wine

My waiter was quite efficient that night but the same could not be said about his co-workers. Dinner came up to RM105 for the above, inclusive of white rice and a glass of wine. I wouldn’t come back for the roast duck, but the fried chicken, why not?

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Ambiance: 6.5/10
Price: 6/10
Food: 6/10 (halal)
Verdict: I found the roast duck very overrated. But the other dishes were commendable.

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Foodtique
39, Jalan Telawi 3,
Bangsar Baru,
59100 Kuala Lumpur.

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