Fodor's Expert Review Duck de Chine

At what is hands-down the city's tastiest destination for Peking duck, the lacquered skin is simply more aromatically flavorful than the competition. Cantonese father-son chef duo Peter and Wilson Lam spent months formulizing the perfect bird, roasted for exactly 65 minutes over jujube wood. The house-made sauce is a fabulous piece of food theater, and supporting dishes—order the duck liver on toast—are largely faultless. A daily lunchtime dim sum deal is excellent value. The simplicity of the loft-like, industrial space extends to the chefs, who in slate-gray robes wheel out each duck to the sound of a gong. A bottle of Bollinger from the adjoining champagne bar is claimed to be the perfect pairing, but the crisp prosecco, at a fraction of the price, cuts through the rich, oily duck just as well. If it's fully booked, there is a newer, larger location on Jinbao Jie.