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Ming's Palace

Home > Adelaide > Dinner | Family | Food and Wine | Restaurants | Supper
by Jonathan Phoon (subscribe)
I love trying new food and new restaurants. My other passions are Origami www.weekendnotes.com/origami-classes-japan-australia-friendship-association/ and Pokémon www.weekendnotes.com/pokemon-center-tokyo/
Published March 7th 2016
Ming's Palace on Gouger Street is the place to enjoy Peking Duck in Adelaide. Considered to be a national symbol of China, preparation of Peking Duck is a labour intensive process involving pumping of air under the skin to separate it from the fat before soaking it in boiling water and then hanging it up to dry. The duck is glazed with maltose syrup while it is hung before being roasted until it is golden brown. The pumping of air under the duck skin is what gives Peking Duck its signature thin, crispy skin.

Ming's Palace, Peking Duck, Adelaide
Peking Duck (Photographed by Jonathan Phoon)


Peking Duck is typically presented as three courses. The first course consists of duck skin with a thin layer of meat served with hoisin sauce, cucumber slices, shredded spring onion and Chinese pancakes. To enjoy the dish, take a pancake, spread hoisin sauce on it, top it with the duck, cucumber and spring onion, roll it up and eat it by hand. As expected, the skin was crisp and golden brown which was a good contrast to the tender meat with its flavour enhanced by the hoisin sauce and the richness balanced by the cucumber and spring onion.

Ming's Palace, Peking Duck First Course, Adelaide
Peking Duck First Course


Ming's Palace, Peking Duck First Course, Adelaide
(Photographed by Jonathan Phoon)


Ming's Palace, Peking Duck First Course, Adelaide
(Photographed by Jonathan Phoon)


For the second course, you have the option of having the duck meat fried with rice or noodles. We chose to have the fried rice. While we found it to be a bit plain tasting, the rice was still fluffy and cooked just right with the duck and peas complementing the rice well. Maybe we should have opted for the fried noodles instead.

Ming's Palace, Duck Fried Rice, Adelaide
Duck Fried Rice (Photographed by Jonathan Phoon)


The final course involves boiling the duck bones with cabbage and spring onion. The duck bones gave the soup its distinct flavour with the cabbage helping to enhance its flavour. The pieces of duck remaining attached to the bones are tender and can be picked off and enjoyed.

Ming's Palace, Duck Soup, Adelaide
Duck Soup (Photographed by Jonathan Phoon)


Other than Peking Duck, Ming's Palace also serves a good variety of Chinese dishes. Ambience of the restaurant had a bit of a formal feel with the tables spaced a decent distance apart from each other. Ming's Palace is a popular place for group dining, especially around the Christmas and New Year period.

Ming's Palace, Adelaide
(Photographed by Jonathan Phoon)
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Why? To get the opportunity to eat Peking Duck.
When: Fri, Sat: 6pm-10pm; Mon, Wed-Thurs, Sun: 6pm-9.30pm
Phone: 08 8231 9970
Where: 157 Gouger St, Adelaide, SA
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