Peking duck is a dish that is usually eaten during Chinese dinners at fancy restaurants, but one restaurateur is keen to make it something affordable that anyone can enjoy in a casual setting.
Raymond Huang, who owns and operates Kingsland BBQ, has been serving up Cantonese-style meat delicacies, including char siew, crispy roast pork, poached chicken, and roast duck, for nearly two decades.
Originally from Guangzhou, Chef Raymond is an expert in cooking Peking duck, and wants “as many people to try it as possible” at his new-ish restaurant in Kingsland, which he opened about six months ago.
In an exclusive deal for Chow Luck Club members, Raymond is offering a three-course Peking duck dinner, comprising a whole duck, salt and pepper bones, and shredded duck meat fried noodles for just $68*.
Raymond shared that one of the motivations for wanting to put Peking duck on the menu was because of how other eateries were selling roast duck with pancakes and passing them off as Peking duck.
“We know Chow Luck Club members know their food, and they know how to appreciate a good Peking duck,” Raymond said.
“I am confident that the Peking duck at my restaurant is one of the best in town. I also feel that the deal I am offering to members is the best in town”
Raymond said he wants as many people to try them as possible, which is why he was prepared to offer them at this special price for October.
Peking duck’s origin can be traced back to the early 19th century in Beijing.
Cooks would hang the duck to let the fat drain and create an intensely crispy skin, which the dish is famous for.
“Peking duck takes hours and hours to cook, and is different from roast duck,” Raymond said.
“Many restaurants are just trying to pass off their roast duck as Peking duck, and even calling them Peking duck on the menu, and this confuses people who are unfamiliar.”
When preparing a Peking duck, Raymond would carve the crispy skin, and then the meat is laid out on a plate over some prawn crackers.
“The prawn crackers are to absorb the oil and keep the duck skin crispy,” he said.
After the carcass is removed, wheat pancakes are brought to the table, and an assembly process is required to eat the dish.
The duck is dipped in a special hoisin sauce and put onto the pancake, then pickles and slivers of spring onions and cucumber are added.
The pancake is then wrapped into a parcel and then popped into the mouth.
The Cantonese roast duck, sometimes referred to as Hong Kong-style roast duck, differs from Peking duck in cooking method.
As a result, it has a higher fat content and is not meant to be served with pancakes.
If it is not ordered as a set, it costs $60 for a whole Peking duck, $15 for the fried noodles and $10 for the salt and pepper bones add-ons.
Peking duck requires advance orders and is available by booking only.
$68 special three-course Peking Duck dinner available only to those who can show that they are members of the Chow Luck Club Facebook group. Valid for the month of October 2025, dine-in only, and limited to one set per table.
KINGSLAND BBQ CAFE 483 New North Road, Kingsland. Open 11am-11pm 7 days. Ph: 09 8151568
