Not to be mistaken for just another joint slinging quackers in a duck-loving town, this place is a serious contender for the title of Beijing's best duck. The modern dining room is bathed in the aroma of burning jujube wood, the menu offers some decent, innovative fare to round out the meal, and service is friendly and efficient.
Opened just across the street from Tower 1, in the NE corner of Central Park, "Peking Duck Private Kitchen" is a fantastic new addition to the dining scene, and a refreshing and DELICIOUS treat from the other more touristic Beijing Duck joints in town. "Private Kitchen" offered us one of the most delicious duck experiences we've had in China, and at one of the most reasonable prices.
On entering, you are immediately struck by the fresh scent of smoked wood from the oven where the ducks were roasting. The atmosphere of the one room restaurant is extremely cozy, with soft colored sofas scattered throughout most of the room, and bird-cage lamps and Chinese kites dangling from the ceiling. As for the food, besides duck, we tried the Kung Pao Chicken which came in a beautiful cornucopia, unfolding onto the plate. The Fried Veal in Pine Nuts was gently crispy on the outside, coated with a mixture of what seemed to be pine and sunflower and sesame, but perfectly tender on the inside, complemented with a spicy dipping sauce. We also tried the Marinated Cucumbers, Black and White Fungus, and a number of other delicious selections on the menu which we tried and really enjoyed.
Most importtantly, heading to the duck, we started with delicious brined duck livers, followed by the smoked duck itself. One perfectly smoked duck carved by who seems to (perhaps) be the chef/owner arrived sometime later in the meal. 99 yuan for a duck, plus 5 yuan per plate of seasonings (sauce, onion, melon, cucumber). And another small sum for what had to be a steamer of the most perfect pancakes I've had in Beijing with my duck. They stayed moist throughout the meal, despite being left open on the plate. The duck itself was perfect, delicious, and mouth-watering. Well worth the wait. And what I appreciated most was the fact the servers were there with a container of duck sauce, ready to refill our trays whenever we asked! The duck was crispy, and brilliantly smoked, and really just such a nice treat away from some of the more over-priced and over-touristic duck places in town. Bowls of duck broth were also included with the price of the duck. It was a great meal, excellent duck and other dishes, and someplace we have already been back to on several occasions.
For drinks, while I understand they are still waiting for the permits to serve other alcohol, they did have 3 types of beer on the menu, and maybe some wine options as well. All in all, we give this several thumbs up, recommend it to everyone for at least one meal to try, and you'll be hooked! (we've taken several friends there already, all of whom have returned several times). We hope CW takes an opportunity to visit, and highlight "Private Kitchen" with a photo and review in one of their next print editions. It certainly deserves consideration for the award of Best Beijing Duck when the annual voting begins!
The floor was being run by an incredibly helpful and eager young woman named Tina, who spoke English quite well, as did a number of others on the floor. It made for a very comfortable dining experience. Location: At the NE corner of Central Park Apartments, just to the left if facing the 7 Eleven that’s in Vantone Center across the street from CP. Bon Appétit!
While Peking Duck, Private Kitchen could be mistaken for just another joint slinging quackers in a duck-loving town, the aroma of burning jujube wood that perfumes the modern dining room portends a duck cooked to exacting standards. Though duck was the main attraction, the innovative menu offered several dishes that we couldn’t pass up. Mashed yams with blueberry sauce (¥20) proved an interesting starter and the owner-recommended Japanese eggplant with shrimp (¥48) was perfectly cooked. Our duck (¥99), carved on an ornate display table near the glass-enclosed kitchen, was presented on a heated rosewood box and paired with the traditional accoutrements (¥5/person) and a steamer of pancakes (¥10). The meat was succulent and the skin was exemplary—crispy, rich and free of white, sinewy fat. It was like eating savory candy. The accompanying millet and scallion duck soup was a refreshingly delicious alternative to the staid potage offered at other establishments. Friendly, efficient service, stellar food and value pricing makes Peking Duck, Private Kitchen a serious contender for the title of “best duck” in Beijing.
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