23 Apr '12, 3am

Dining in Beijing is so much more than Peking duck

Dining in Beijing is so much more than Peking duck

At Duck de Chine, leaner ducks are carefully chosen and roasted in one of its three open brick ovens. To enhance the intensity of the flavour, the restaurant uses aged wood from date trees as opposed to younger apple or pear trees favoured by other restaurants. At the dining table, the waiter concocts a winning dip by swirling different sauces together, while the chef slices the smoking duck skin and removes an excess white layer of fat underneath to ensure a crisp and refreshing bite. F&B director Sarah Li tells us that this age-old Peking dish is best complemented with Bollinger champagne. The master behind this brilliant dish is Lei Garden-trained executive chef William Tam, who has worked in various parts of China and Hong Kong. In addition to Peking duck, the restaurant also specialises in Cantonese food with French-inspired modifications. The rest of the menu is pred...

Full article: http://www.asiatatlerdining.com/hong-kong/feature/best-re...

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