The MMMs Awards 2021
Best Peking Duck
Most prominently known as the second venue ideated by celebrity chef Alvin Leung (Bo Innovation being his first), self-proclaimed as the “Demon Chef”, Forbidden Duck renews classic Cantonese recipes and is beloved for, of course, their unique rendition on the gamey bird. The Peking Duck is a popular speciality, made with a specific Beijing breed roasted in a special Australian-made brick oven.
- Forbidden Duck, Times Square, 1001b, 1 Matheson St, Causeway Bay, Hong Kong, +852 2882 8600
The Chinese Library does the classic Peking duck — and Chinese cuisine a little different: with a slight contemporary edge that's an apt contrast to its heritage Tai Kwun home. Served with five different dipping sauces made in house, the indulgent Imperial Peking Duck is aged for 45 days before roasted for a Class A standard of a crisp, golden crust.
- The Chinese Library, Block 01, Tai Kwun, Police Headquarters, 10 Hollywood Rd, Central, Hong Kong, +852 2848 3088
Born from beginnings as a tribute to glamorous 1920s Shanghai by Sir David Tang, China Tang serves Canton, Beijing and Sichuan cuisine within elegant, chinoiserie-inspired interiors. Don't be fooled by the flowery wallpaper and embroidery though, the menu is prepared by an expert team of experienced Chinese chefs for honest serves, much like the traditional Beijing roasted duck that must be ordered at least one day ahead.
- China Tang, (various locations), Shops 411-413 4/F Landmark Atrium, 15 Queen's Road Central, Central, Hong Kong, +852 2522 2148
Beijing Home prides itself on authenticity; a dedication to serve “old Beijing flavours” in the centre of Tsim Sha Tsui. You’ll find a menu made up of classic favourites from hand-wrapped dumplings, traditional hand-cut noodles, and, of course, the Chinese city’s infamous Peking duck, served here with the classic trio of sliced onion, cucumber and wafer-thin pancakes.
- Beijing Home, (various locations), 7-8/F, Hopewell Centre, 183 Queen's Rd E, Wan Chai, Hong Kong, +852 2811 2996
You know that Zither Garden is serious about their duck when it has one dedicated chef — chef Zhen — stationed specifically on the preparation of the roasted duck. Following a traditional recipe that replicates the time-honoured, 1864-restaurant, Quanjude, in Beijing (where chef Zhen trained), the 2kg bird is hung in a searing hot oven and sliced in extra-thin pieces to maintain a true meat-to-crispy-skin ratio.
- Zither Garden, 19/F, QRE Plaza, 202 Queens Road East, Wan Chai, Hong Kong, +852 2351 0528
Two-starred Tin Lung Heen is known, not just, for the sky-high vantage of the iconic Victoria Harbour, but for its authentic dedication to traditional Cantonese cuisine that's renewed with an elevated, fine-dining twist. Served tableside for an apt modicum of dinnertime theatrics, the Peking duck is a classic crispy skin creation perfected by chef de cuisine Paul Lau.
- Tin Lung Heen, International Commerce Centre (ICC), 102/F, The Ritz-Carlton, Hong Kong, 1 Austin Rd W, Tsim Sha Tsui, Kowloon, Hong Kong, +852 2263 2270