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Duck de Chine

Father–son Cantonese chef duo Peter and Wilson Lam spent a year formalizing the perfect Peking duck: 43-day-old, 2kg birds, roasted for a longer than the usual 65 minutes over 30-year-old jujube wood.
ADDRESS
1949–The Hidden City, Courtyard 4, Gongti Beilu, Chaoyang District, Beijing, China

The Overview

Updated on September 9, 2014

Seeking that elusive union of succulence and crackle, father–son Cantonese chef duo Peter and Wilson Lam spent a year formulizing the perfect Peking duck: 43-day-old, 2kg birds, roasted for a longer than the usual 65 minutes over 30-year-old jujube wood. A gong announces the duck's arrival to diners seated in an industrial-chic space (complete with Bollinger bar), as chefs in slate-gray robes set about carving even slices of pale meat attached to brittle skin the color of treacle.

Dipped in a zappy, Cantonese-style duck sauce, and folded into gently steamed pancakes, the results are hard to refute. Don't tell the locals, but this Hong Kong-owned restaurant could well be beating Beijing at its own game.

Tel:
+86 10 6501 8881

Website: elite-concepts.com

 

 

Published on Nov 30, 2010

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