A and I are currently living near Dickson, located within Canberra’s inner north. I wish I could say that we chose the area after learning that Dickson had an array of Asian restaurants within the one convenient strip but it was actually an added bonus of choosing our location. A and I saw Tak Kee’s golden roast ducks hanging in the window within our first week in Canberra, and a few weeks ago we decided to head there to try one.
It was a Saturday evening when we chose to visit Tak Kee Roast Inn and we were lucky to get a table straight away when we arrived, as the rest of the night there was a wait for a table. When we sat down, we realised that Tak Kee is BYO so A went around the corner to grab us a beer each from the nearest bottle-o. While I waited for her to return, I enjoyed the complimentary jasmine tea provided. It was a great pot of Jasmine tea.
I’m a fan of Asian restaurants were you can tell that their main focus is the food, rather than the atmosphere as I prefer to eat with ‘no frills’ and have excellent food rather than the reverse. Tak Kee Roast Inn is one of these restaurants, where you’ll find out-dated yet comfortable chairs and tables, basic cutlery and service but excellent food.
A and I decided to order half a BBQ roast duck ($18), steamed rice for two ($6) and Steamed Chinese Broccoli with Oyster Sauce ($9) to share.
We loved the roast duck, which had crispy skin and was quite meaty. The spices used on the meat added a great flavour to the duck and the half serve was enough for two.
I found myself eating more of the Steamed Chinese Broccoli with Oyster Sauce rather than the duck, as the broccoli was perfectly cooked and retained its texture and taste. I would love to order just a serving of this dish to myself the next time I head there!
When we looked at the bill at the end of the night, we were very happy with the price ($33) for such a great meal. An added bonus was that we weren’t charged for BYO, but I’m not sure if that was a mistake or house policy.
When I return, I’ll be trying the roast pork and some of the soups I saw others enjoying.