At Lai Ching Heen, the Peking duck experience is a feast unto itself, with three courses to enjoy. It begins with crispy skin, served alongside delicate pancakes and a parade of unique garnishes and condiments to enhance the flavour. The selection includes cucumber, red chilli, spring onion, green papaya, pineapple and pomelo, paired with traditional seafood sauce, osmanthus plum sauce, and a distinctly bold Korean gochujang-inspired sauce. The second course is minced duck in fresh lettuce wraps, followed by the third dish of crispy tofu sheets rolled with minced duck, shredded carrot, Chinese and enoki mushrooms, all accompanied by a sweet wasabi sauce.

Hutong offers some of the best views in the city to enjoy Peking duck, and their bird stands out as much as the skyline. Marinated with Sichuan-style seasoning and homemade chilli paste, the duck is air-dried for 36 hours and roasted for 40 minutes. The real showstopper, though, is the tableside flambé with Chinese rose wine and rum, adding extra crispiness and a lingering floral sweetness to the flavourful meat. This is paired with steaming pancakes, condiments and a dish of shredded pickled papaya that will keep you coming back for more.

At Sha Tin 18, Peking duck is a menu highlight. The experience unfolds in three distinct stages. First, the duck, which takes 70 minutes to roast, is carved tableside, presenting thin, crispy skin to dip in sugar. Next, the duck breast and leg meat is paired with steamed pancakes, fresh cucumber, leeks and traditional tianmian, a sweet bean sauce, with garlic paste. For those seeking a more comprehensive experience, two additional courses are available: duck meat wok-fried with bean sprouts wrapped in lettuce wraps and a comforting duck soup with beancurd and cabbage. 

Celebrated for its Taizhou cuisine, Xin Rong Ji excels in many areas, and one standout is its Peking duck. Sourced from a private farm in Taizhou, the duck is served straight from the oven and meticulously carved tableside, ensuring the extra-crisp skin is perfectly separated from the tender meat. Accompanied by traditional steamed pancakes and condiments such as hawthorn jelly, spring onion and cucumber. Each guest receives individual portions to savour at their own pace.

At Man Wah, the Peking duck is roasted to a golden crisp. The succulent meat, carved tableside, is juicy without being overly fatty and served with pancakes and condiments such as cucumber, spring onion and seafood sauce. Guests can enhance their experience with a second course, choosing from options like a wok-fried minced duck with bamboo shoots and lettuce, braised duck meat with eggplant and salted fish in chilli broad bean sauce, or stir-fried duck meat with straw mushrooms and yellow chives in oyster sauce.

Mott 32’s Peking ducks are sourced directly from Beijing, each 42 days old and weighing about 2kg to maintain specific standards. Roasted using applewood chips in a brick oven, the process results in smoky skin and tender meat. The duck is served with homemade condiments and sauces, including finely sliced cucumber, spring onion, raw cane sugar, and a seafood and peanut sauce, swirled at the table for a bit of theatre. The steamed pancakes, imported from Beijing, are more elastic than average, reducing the chance of tearing when wrapping the ingredients.