Lonely Planet

"A long-term favourite of the Peking duck scene, the hallmark fowl here is a crispy, lean bird without the usual high fat content, an imperial predilection."

Andy Hayler

"The duck was certainly good, the skin in particular thin, crisp and tender, the meat pleasant."

Mimi Sheraton

"First course of crisped skin with small dishes of coarse, diamond-bright crystal sugar to be sprinkled on. Certainly it delighted this feminine palate as the crackling sweet sugar mollified the underlying oiliness of the skin."

Departures Magazine

"Da Dong Roast Duck can be small, but the chef ensures quality by raising them himself. Their sugar-dusted skin is sweet and crackly, and there’s simply nothing else like it."

Time Out Beijing

"A Beijing institution that demands respect. The perfectly roasted duck."

Cathy Chaplin

"The skin was glossy, thin and crispy—definitely the highlight of the entire dish, while the meat was moist."

Vicky Lu

"Ducks here are crispy outside and juicy inside, yet less fatty or greasy than those of their rivals."

Fun Life Crisis

"To try out this traditional Beijing dish head over to Da Dong Roast Duck restaurant which is one of the most popular Pecking duck restaurants in Beijing."

Anna Ge

"I have never tasted skin this good or perfect in texture. The outermost layer was so crispy yet light, and once bit, melts in your mouth along with the thin layer of juicy fat. So perfectly succulent. My mouth is watering just thinking about the skin."

The Lowe Down

"The duck was delicious, the décor extravagantly modern, the dining experience enjoyable, and the price surprisingly not that steep."