Six days a week, chef Simon (not me lah) puts on a show for Peking Duck lovers. It begins with a quick lesson on how to prepare the first course; "First, put the crepe on the plate." Or if you're across the table, he might even toss it over. Unfortunately his aim isn't as true as it used to be, as mine landed two inches short of my plate. "Next, one piece each of spring onion and cucumber, placed at a quarter past three." Once the duck has been sliced onto the crepe, fold up the crepe, "six o' clock up, twelve o' clock down, nine o' clock across." It's just a little bit of theatre before the serious business of eating begins. Crepes, sliced duck and beansprouts then soup, all for under thirty bucks per person. And you get to take the carcasses home, which we all did, including Kieren.
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