Tucked away in 1949 - The Hidden City, a former factory complex in Santilun, Duck de Chine prepare their (precisely reared) ducks to a finely honed recipe, utilising wood-fired ovens to make lean the notoriously fatty meat. The perfect Peking duck will always be a point of contention, but here, perhaps an answer to this age-old question is found. An industrial chic setting sets the mood, where French interpretations of the waterfowl are also served. To wash things down, China’s first Bollinger Champagne bar is also present.

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