Hung Won Seafood Restaurant

Digest Step Up to the Plate

May 25, 2014

Story By: Alana Folen | Photos by: Anthony Consillio

TAKE A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: HONG KONG-STYLE ROAST DUCK ($24 FOR WHOLE, $12 FOR HALF)

Hung Won Seafood Restaurant is one of the newest eateries to pop up in Kaimuki. With a drive to succeed and prosper in the industry, co-owner Kevin Li sat down with Dining Out to rave about a beloved Chinese staple, Hong Kong-Style Roast Duck. Li dished out the juice and carved out everything you need to know about this sumptuous, mouthwatering poultry dish.

Prior to going in the oven, the duck is stuffed with minced garlic, green onion, Chinese herbs and spices. Left with a bounty of flavor, Li says it’s also essential to baste the meat with its natural juices to attain the optimal tenderness and taste of the meat.

So, what constitutes an A-list Chinese-style duck? According to Li, the finished product should feature a tender, juicy, meaty interior encased in crispy, golden, flavorful skin.

Li’s uncles, Ju Wei Ruan and Quan Qiang Ruan, are the culinary wizards behind this masterpiece. These brothers have more than 20 years of experience in authentic Chinese cooking.

“Hong Kong-Style Roast Duck is one of our most requested dishes,” Li says. “On average, we sell more than 20 orders a day.”

“It’s a long process from beginning to end,” Li adds. “To ensure that our duck is the best, we slow-cook and roast it for about 72 hours.” It’s true! Good things come to those who wait.

Hung Won Seafood Restaurant

3434 Waialae Ave., Honolulu
732-6322
Open daily, 10 a.m.-9 p.m.

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