Renaissance Beijing Capital Hotel nails art of indulgent cuisine

For over a decade now Hong Kong native Jackie Fong has been indulging people's palates as the Chinese executive chef of Renaissance Beijing Capital Hotel. When people visit the hotel to dine, they are sure not to miss Fong's Beijing roast duck, Lao Qi Yu Sheng, a fish dish, and typical roast pork, the three specialties of the hotel.

As a roast duck fan himself, Fong has been to some of the most famous roast duck restaurants, and realized the importance of this famous dish. "Beijing duck is not just a symbol of Beijing, but also of China in the eyes of the West," Fong said. "Its name in terms of Chinese food is the equivalent of what Bruce Lee is in terms of kung fu."

However, he believes changes must be made to the traditional dish due to the fact that it is not that healthy. "It's a bit too greasy, which does not sit well with those wanting a healthy lifestyle," he told us.

The way Fong cooks the duck follows convention, but with a slight twist. Two holes are cut under each wing, and so the large quantities of oil in the duck leak out throughout the cooking process. In the end the duck is less greasy but it remains just as crispy. Each duck is no more than 1.5 kilograms, the right size and weight for the perfect Beijing roast duck.

Fong revealed another secret that determined the dish's taste - the cooking materials. "Pine is what we use for cooking duck," he said. "We do not chuck the ducks into a fireplace to burn, but place them in an oven in which the fragrant smell of the wood will infuse the duck over the 45-minute cooking time." In the southern part of China, litchi wood is often used as a cooking material instead of pine since it is more widely available. "This geographical difference means Beijing roast duck enjoys a particular natural wood flavor," he said.

The duck is then served with all the other typical ingredients. The thin pancakes are kept warm by being placed above a small candle, so there is no rush to devour the duck before it all gets cold. "We only cook 50 ducks per day," Fong said. "This is a dish of high quality that requires good patience and materials to make it."

Apart from Fong's Beijing duck, Lao Qi Yu Sheng is a salad of salmon, candied walnuts and chopped fruit and vegetables. It's light and is a good way to start the feast before the duck is served.

If you still have space in your stomach, then the roast pork is a must.

As a typical Hong Konger, Fong is sure to present his roast pork dish in the traditional way. Instead of using coal gas, he chooses to use chemical charcoal to ensure the best flavors are retained in the meat. "The ratio for the best roast pork should be 40 percent fat to 60 percent lean meat," Fong informed us.