Forty-eight hours of preparation. Forty seconds at your table.

Carve.

Beijing's most ceremonial dish, served tableside in a room built for the moment the duck arrives.

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Tableside CarvingSince 2011Forty-Eight Hour CureApplewood RoastedWhole Duck OnlyPrivate Dining AvailableTableside CarvingSince 2011Forty-Eight Hour CureApplewood RoastedWhole Duck OnlyPrivate Dining Available

I. Sound

The crack of lacquered skin.

Before the first pancake is folded, before hoisin touches skin — there is the sound. A blade drawing across the board. The room goes quiet.

Animate the waveform

II. Touch

Texture you can hear.

Chopsticks meet skin. The sound travels across the room before the taste reaches you.

Lacquered Skin

Twice-roasted over applewood. The skin cracks like porcelain.

Mandarin Pancake

Hand-rolled to 1mm. Translucent as rice paper.

Julienned Scallion

Dark hoisin sauce in small ceramic dish with glazed rim, deep brown color with glossy surface catching warm candlelight

Hoisin Glaze

III. Aroma

You smell it before you see it.

Forty-eight hours of curing, glazing, and slow-roasting build a scent profile that enters the room thirty seconds before the duck does. Hover each ingredient to understand the layers.

Star AniseMaltose GlazeDried Tangerine PeelApplewood SmokeSzechuan Pepper

Today's ducks: 7 remaining

The duck is waiting.

Each bird is cured for forty-eight hours before service. Secure yours before the kitchen closes tonight.

Anniversary DinnersCorporate HostingPrivate Room AvailableTasting Menu

Carve.

The crack of lacquered skin.

Texture you can hear.

You smell it before you see it.

The duck is waiting.

Secure your duck.