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  • An executive chef friend of mine, with a lot of travel experience in the Far East and around the world, recommended Chung King Garden a few years ago for their specialty, Peking Duck. After having eaten this dish at many different places over many years, I have to agree that this might be the best I've had. I've been coming here for the duck for a few years now. These guys do it properly. They pump air into the duck for maximum crispiness of the skin and they present it at the table before slicing. Nice touch. It's served with the traditional steamed pancakes for wrapping, sliced cucumbers and green onions, and a generous amount of hoisin sauce. That's just the first course. The second course includes the rest of the duck meat, minced and fried up with carrots, celery, and onions. It's also served with lettuce for wrapping. A third course is available as a soup, using the bones from the duck. We decided not to go that route. Another popular dish that we just had to order is the Szechuan Shredded Beef, crispy and sweet, with some citrus notes. A lamb stew with tofu sticks (foo jook) and sauteed snow peas tips with garlic was more than enough food for five of us. A complimentary sweet red bean soup was served for dessert. Overall, the food is very good but the Peking (Bejing) duck is what everybody comes here for. The two-course option is around $40 and the soup option is about $5 more. I've ordered Peking duck at other restaurants and they've used a regular BBQ duck (the kind you often see hanging in the window at Chinese BBQ shops). Don't be fooled. It's not the same.
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