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The Peking duck here gets air-dried for 48 hours and slow-roasted over lychee wood, a method old enough to predate the restaurant industry as a concept. This is a polished Chinese dining room on the fifth floor of Paragon, all dark wood and circular tables, where the food does the talking and the room wisely stays out of the way. Pre-order the duck; showing up without one is an optimism that rarely pays off.
The awards strongest first
- Michelin Guide Selected Restaurant
- The 50 The 50 Discovery
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Peking duck
“stocks over 3 000 Peking ducks a month”
Michelin Guide -
Roasted duck
“the roasted duck – a must-try with crispy skin and succulent meat – is carved tableside”
Michelin Guide -
Roast pork
“the roast pork and slow-boiled soups are also worth trying”
Michelin Guide
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