Andy Hayler

"The skin is remarkable, crisp but very thin, and so tender that it melts on the tongue. The meat itself is superbly tender, a world away from the grey, dried out meat that passes for Peking Duck in so many restaurants."

Time Out Beijing

"Where to try: Made in China - Take a crack at the hard clay before an attendant skillfully cleans and cuts the bird tableside."

Kelly Yen

"Besides their signature Peking duck there are many other standouts like their beggar’s chicken."

Juliana Loh

"The Peking duck here is perfectly executed."

Janice Leung Hayes

"The meat + skin combo, as well as the leaner meat, go well with wrappers and sauce etc. While they were fine, it was really the skin that stole the show."

Lawrence Ferber

"The skin is a true star, perfectly crisp and almost completely free of grease. Be sure to dip it in sugar granules for a taste of heaven."

Tina Wong

"The Beijing duck is prepared with crisp, crunchy, rich skin without a trace of hanging fat. The succulent meat goes well with the freshly made, delicate, moist and paper-thin pancakes, finely julienne cucumber, scallions, ginger puree, and hoisin sauce."

Jennifer Che

"Smile while savoring the perfect, heavenly bite. Repeat until the duck is all gone."

Lauren Johnson

"An open-kitchen restaurant specializing in Beijing cuisine. Try some of the small dishes as appetizers - zhajiang mian (wheat noodles with black bean mince)."

Edena Low

"The Zha Jiang Mian was also good – al dente noodles tossed with minced pork and 100 (ok so I exaggerate) varieties of julienned vegetables and soy bean. I truly believe noodles were definitely invented in this country."