A young chef in a white toque parks a trolley by the side of the table. On it is a duck; plump and glossy, its skin is an enticing caramel and entirely smooth. With a long knife, the chef shears off ...
The Beijing import’s strength is in its signature dish, while the rest of the menu takes a back seat. YOU know how much store Peking Chamber sets by its ducks the moment you step inside – and are ...
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