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  • We ordered the Peking Duck 2 course meal. They said it would take 25 minutes to cook the duck. Then the waitress brought a whole, large piping hot duck to our table and said it was our duck and would be cut. Then the waitress took the hot duck back to the kitchen. We have had Peking Duck in many restaurants over the decades. We know what to expect. When the first plate of cut duck skin and meat arrived it was a large plate of shrimp chips with a small, single, thin layer of duck skin on top and a few pieces of duck meat. The skin and meat were very cold - as if they had just been taken out of a refrigerator. When we complained about the temperature, we were informed that the door to the kitchen is open to the outside so the kitchen is as cold as the outdoors. They repeated several times that our plate was the hot duck they had just shown us. I noticed that the other (non-Peking duck) dishes served to the other tables were all hot. So it appeared that our dish was cut near the open door, but all the other dishes must have been prepared in a warmer portion of the kitchen. I estimate that we had somewhat less than a full duck worth of skin, but I'm estimating less than 20% of a full duck of meat. I asked why they didn't cut the hot duck in front of us, as is done is most other restaurants. We were told that they are too busy in the kitchen. The restaurant was much, much less than half full - about 5 tables of customers including us. If you want to pay for a full duck and receive a small, refrigerated portion of a duck, I certainly suggest you go to this restaurant. If you want a complete, hot, fresh Peking duck, I suggest you go elsewhere.
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