A drizzling, dismal rain poured down on my friend and I as we made our way into Peking Garden on a recent Thursday night. After being seated and served tea in the average-looking space (rumoured to have some of the best Chinese food in the city), we went to town on the menu’s 100-plus items.
Cold and famished, we decided to sample a mix of spicy and traditional dishes from the extensive menu categorized by chicken, beef, seafood, prawn, tofu, shark fin, sea cucumber and abalone, sizzling rice, hot pot, pork, noodle and duck dishes.
As we ordered our selection, our friendly server told us we were ordering too much. This we knew, but we appreciated his concern nonetheless. He told us we would have plenty left over and we certainly did.
Our first dish, pork and veggie-filled dumplings ($7.50), came to the table sizzling hot. The palatable pockets were good, with a flavourful filling.
The sizzling rice dish ($10.95) was interesting. Placing a large bowl of crispy rice on the table, our server poured a hot pot of mixed vegetables and broth over the rice. When asked about this curiously crispy rice, our server explained that the rice is cooked, dried out and then deep-fried. The result is an almost puffed-wheat texture, slightly softened by the accompanying vegetable combination.
As Calgarians, we felt it was our civic duty to review the ginger beef ($10.95). It was great — spicy and not too saucy, while staying crispy.
Off the chef’s special menu we ordered the lemon chicken ($11.95). This dish has always been a favourite of mine, and Peking Garden’s version definitely met my high expectations. The battered chicken was light and airy, and further complemented by the citrus punch of the lemon sauce.
Trying out a seafood selection, we had the Szechuan-style scallops ($15.95), the priciest of the dishes and the least satisfying. While it wasn’t bad, I just didn’t find the scallops very fresh, which can make or break any seafood dish.
My favourite dish of the meal was the black bean sauce chicken with fried noodles ($9.50). Peppered with black beans, slivers of vegetables and chicken, the sauce was supreme. Mmm-mmm!
As we wrapped up our meal and had our mound of leftover food packed up to go, I cracked open my cookie and read my fortune: “You have the ability to be very persuasive.” If this is indeed the case, then I hope that I have persuaded you to make the trip to the northwest for some of the finest Peking cuisine this city has to offer.
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