Stop, Duck and Roll at Sun Wah BBQ

Welcome to another edition of LUSH Wine and Spirits’ BYOB series, where we’re on a mission to unearth the perfect libation for your culinary adventures. This week, we’re not so much uncovering a gem, but rather reminding you of the classics that make this city great – Sun Wah BBQ Restaurant.

Nestled in the heart of Uptown right next to the Argyle station, Sun Wah isn’t just a restaurant; it’s a pilgrimage site for duck enthusiasts. And let me tell you, their Peking duck has quite a reputation in town so those babies go fast! We here at LUSH strongly recommend calling ahead at least 24 hours in advance to reserve a duck or you’ll be stuck outside drooling at the aromas wafting through the air.

Once you’re in, prepare for a spectacle. The duck arrives at your table like a conquering hero, its skin glistening, its meat practically begging to be devoured. But hold your chopsticks, dear reader, for the feast has just begun. As the attendants carve the duck table side, you’ll be left with all the components to build the most decadent taco of your life. Imagine for a second, the duck with its crispy skin nestled in warm Mandarin pancakes, accompanied by a symphony of scallions, daikon, and carrot. Topped with a house made hoisin that’s so good it’s practically a crime to leave it off. We’re not sure what the rules are exactly, but we would understand if you were escorted out of the restaurant because of it. 

Now, onto the pièce de résistance: Norman Hardie’s Riesling. This wine is like a paradox in a bottle, a low-alcohol Germanesque experience with a Niagara Peninsula twist. With 20 g/L of residual sugar and a mere 9.5 percent alcohol, it’s a mind-bending journey of sweet meets dry, fruit meets limestone. It’s as if Hardie took a page out of the satirical playbook of Didier Gimmonet and said, “Hold my riesling.”

But here’s where the magic truly happens. Take a sip of that crisp Riesling, let it dance on your palate, and then take a bite of that succulent duck. It’s a union of flavors so divine you might have to call your parents and let them know you love them afterwards. The sweetness of the wine plays off the savory richness of the duck, elevating each bite to new heights of deliciousness.

After the indulgence of the Peking duck’s first course, where every succulent morsel is savored in the embrace of warm pancakes and fresh garnishes, the adventure continues with the duck’s transformation. The chefs at Sun Wah work their magic, turning the remaining bird into your choice of either fragrant duck fried rice or slurp-worthy duck noodles. Each bite is a testament to their skill, a symphony of flavors that dance across your palate with every forkful or chopstick twirl. And just when you think the journey is over, the bones of the duck take center stage, simmering away to create a soul-warming winter melon soup. It’s the perfect finale to an unforgettable meal, a testament to Sun Wah’s ability to transform humble ingredients into something truly unforgettable.

In conclusion, Sun Wah BBQ is more than just a restaurant; it’s an experience. And when paired with Norman Hardie’s paradoxical Riesling, it’s a culinary adventure you won’t soon forget. So grab a bottle (or two) of that Norman Hardie Riesling, call ahead for the duck, and prepare for a meal you won’t soon forget.


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