Roasted Peking Duck

75-day-old cherry duck bred in Taiwan is selected for this dish. After this golden breeding period of 75 days, the cherry duck has a smooth and rich skin and lean meat. Once barbecued, it looks like dressing up in an emperor’s yellow gown. Therefore, it is named “Grilled Imperial Beijing Duck.”
Its meat tastes fresh and aromatic, wrapped with fatty juices. Sliced by the master chef, the Beijing duck meat with crispy skin tastes crunchy, tender, mellow, rich but not greasy. No matter whether you eat it with a little bit of soft white sugar or with sweet bean sauce in duck meat rolls, it is always delicious. Kai Hua Lou Restaurant is famous for its versatile duck meat catering. It is the chef’s recommendation. Please call to make a reservation and decide your choice of catering.

Chef Yang Te-Hsing

With more than 30 years of experience in the industry, Chef Yang has served as chef at The Great Wall Sheraton in Beijing, China, and guest chef at Wuxi Hotel. Yang has also worked as the chef for the Beijing Cuisine and Dining Special Project and sous chef at The Westin Taipei, Courtyard by Marriot, Taipei, and Leofoo Hotel.
Excelling in Beijing cuisine, particularly the nutritious cuisine during the reign of Qianlong, Yang’s culinary experience also crosses over to cuisines from other Chinese provinces, Western cuisines, and Japanese cuisines, winning several gold medals from cooking competitions in Taiwan, China and Europe. As chef of KAI HUA LOU at Hotel Metropolitan Premier Taipei, Yang brings in his brand-new creativity to China’s extravagant palace cuisine and renowned cuisines from other Chinese provinces – incorporating “food” and “art” for a most spectacular show.

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