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Best Peking Duck in SF?

chloebeagle Jun 3, 2008 04:36 PM

Coming to town this weekend and looking for best peking duck in sf.

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  1. tanspace RE: chloebeagle Jun 3, 2008 08:59 PM

    Not sure about SF, but if you're willing to cross the bridge to Berkeley, you can have one of the best Peking Duck this side of the pacific.

    Head over to Great China in Berkeley for an authentic version with fat-removed skin, thin-crepe pancakes, black bean sauce with onion dip, etc.


    14 Replies
    1. re: tanspace
      PeterL RE: tanspace Jun 3, 2008 09:08 PM

      I second and third that. While there are other worthy duck places in SF and Oakland, personally I think Great China serves one of the best Peking duck I have ever had.

      1. re: PeterL
        Pei RE: PeterL Jun 3, 2008 09:39 PM


        1. re: Pei
          grayelf RE: Pei Jun 3, 2008 10:58 PM

          Not to hijack the thread too much but we had the best Peking duck at dimsum in San Francisco in March 2003. It was I believe rather far out on Geary. Despite the fact that this was the most expensive dimsum we'd ever had ($60Cdn pp), the duck has haunted me and the SO ever since. Ring any bells?

          1. re: grayelf
            moto RE: grayelf Jun 4, 2008 12:54 AM

            grayelf, was that Ton Kiang (fairly large w. upper and lower dining rooms, above avg. service)? I've had v. good Peking style duck there (southern style steamed buns rather than thin crepe wraps) and their dim sum has a decent rep too.

            1. re: grayelf
              Xiao Yang RE: grayelf Jun 4, 2008 07:34 AM

              Sounds like Parc Hong Kong (now defunct). Not that far out, really (17th) but pricey and noted for its Peking Duck. Another possibility might be Mayflower (Geary & 27th) though I think it would be hard to spend $60Cdn pp there, although that probably would have been only $45 US or so back in 2003.

              1. re: Xiao Yang
                grayelf RE: Xiao Yang Jun 4, 2008 10:33 AM

                Thanks, moto and Xiao_Yang. I thought it might be Ton Kiang because of the upper and lower dining rooms, service and massive lineups (we waited about an hour IIRC). Parking was also hideous. But it did come in the thin crepes so maybe not. Curses on me for not noting the name (I was in chow-fiend infancy then not that that's an excuse). Maybe it was Parc HK -- I think I'd remember the name Mayflower... argh. The whole meat was excellent if pricy so I'd love to figure it out.

                1. re: grayelf
                  Xiao Yang RE: grayelf Jun 4, 2008 10:42 AM

                  If the clientele was <90 percent Asian, it was probably Ton Kiang. If the clientele was >90 percent Asian, it was probably Parc Hong Kong.

            2. re: Pei
              Senor Popusa RE: Pei Jun 3, 2008 11:04 PM

              How many people to an order of Peking duck?
              Do you order it in advance?

              1. re: Senor Popusa
                chloebeagle RE: Senor Popusa Jun 4, 2008 03:47 AM

                To answer Senor, two very hungry souls, but otherwise three or four, particularly with additional dishes ordered. Usually you have to order a day in advance, so it is necessary to call the restaurant to find out. Thanks to all for the replies!

                1. re: Senor Popusa
                  PeterL RE: Senor Popusa Jun 4, 2008 10:33 AM

                  I have known a couple who consumed two full orders in one sitting. Now you are only talking about eating the skin, and with the thin pancake type wrapping, it's not too filling.

                  Of course that must be done after, not before, your cholesterol test.

                  I understand that Great China wants you to order it when you make a reservation. But I have also known of people who just walked in and get an order no problem.

                  1. re: PeterL
                    Martin Strell RE: PeterL Aug 31, 2008 06:29 AM

                    We've had the Peking duck there three times in the last few months. We didn't have reservations, and no one there ever said anything about calling ahead. Also, they don't take reservations for fewer than six people.

                    We also get the "double skin" (liangpi). A cold dish made of bean thread(?) noodles mixed with chicken, egg, mushrooms tossed together with soy sauce and hot mustard. One duck and a small or medium double skin is plenty for the two of us and our two kids (5 and 1 - the one year old loves the duck, by the way...)

                    There are long lines there, so we've found getting there early is a good idea. Got there 5:30 on a Saturday night and walked right in. Noticed there were lines by 6:00.

                    1. re: Martin Strell
                      Xiao Yang RE: Martin Strell Aug 31, 2008 08:26 AM

                      Minor point: liang pi noodles are made from wheat starch (de-glutenized wheat flour, essentially).

                      1. re: Xiao Yang
                        limster RE: Xiao Yang Aug 31, 2008 09:04 AM

                        I always thought it those noodles were made from mung bean flour.

                        1. re: limster
                          yimster RE: limster Aug 31, 2008 01:37 PM

                          It has my understanding it is made from mung bean flour too. At least the one I have had were made from mung beans.

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