Restaurant Review: DaDong in New York Elevates Peking Duck

By Jonathan Spira on 12 April 2018
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Roast duck has been a staple in China for centuries and Peking duck, developed during the Ming Dynasty, is notable for its thin, crisp yet meaty skin, often carved tableside and served with either pancakes or steamed buns and a variety of accompaniments that might include hoisin or sweet bean sauce, spring onions, and cucumber.

DaDong is a Chinese restaurant group founded by chef Dong Zhenxiang, who is known for his Peking duck and a patented circular wood-fueled oven in which the birds revolve. A branch of DaDong opened at the end of last year in Manhattan, west of Bryant Park, in one of the newer glass-and-steel towers in the Times Square area of midtown.

My dining companion and I weren’t at all sure where we’d actually find the address 3 Bryant Park but Apple Maps led us straight to a plaza and a massive wooden door behind which stood a lone hostess behind a reception desk. After asking whether we had a reservation, she directed us to the lifts that would take us to the second floor. A host on the second floor took our coats and escorted us to our table.

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The striking space is anchored by a massive bar in the middle sitting underneath a hanging sculpture of golden tubes that is echoed in other parts of the restaurant.

Once seated, we each received, in addition to a menu what looked like a catalog of the seasonal specialties, beautifully presented in a book that would do Neiman Marcus proud.

Despite the warm sun, it was too cold to enjoy the patio but a table alongside the window allowed for people watching. Duck chopstick rests on the table also accommodated a spoon and set the tone for what we were to enjoy.

Click here to continue to Page 2The DaDong “Su Bu Ni” Roast Duck

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