iDen & Quan Ju De Beijing Duck House（全聚德）
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"1 Michelin star 2024 It has a pedigree that traces back to an original location in Beijing from 1864, but the latest outpost in Vancouver proves that this legacy hasn't lost any of its luster. Indeed, the gold-accented dining room is a feast for the eyes, blending classic opulence with strikingly modern design.They are best known for their superlatively crispy and juicy duck. Delicious as the signature fowl may be, there is plenty more: a bevy of other delicacies are on offer, including bird's nest, sea cucumber and even a whole king crab if you're up for a splurge. It's not all razzle-dazzle, though. The cooking displays a deft hand with ingredients of all stripes from simple stir-fried mustard greens with garlic to a broth of abalone and matsutake."
@nchavotier
"At first, I was worried. The first dishes we ordered weren’t up to the standard of what I expected from a Michelin restaurant - some of that was one me. The 5 spice venison was over seasoned to the point of being underwhelming and the sea cucumber was a completely new experience to my palate - I didn’t love it but it very well could just be that sea cucumber isn’t for me. But the foie gras rice was very tasty, so my hopes were higher going into the final dish, the Peking duck. Needless to say it was incredible. I can’t speak to the rest of the menu (including the deserts which were a bit lacking) but I can say confidently that the duck was the best I’ve ever had. I’ve no frame of reference to how much more superior Peking duck made in Beijing may be - I can only say that for a white, westerner the duck was one of the best dishes I’ve ever put into my mouth. Pro tip: they will offer to give you the bones and leftover meat for soup (as is tradition) if you ask. Wish we had known this ahead of time."
@joel.deeter
"Recommended by yellow productions on YouTube– hundred dollar Peking duck that takes one hour to cook"
@kris.mendenh