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Jul 16, 2010 09:27 AM

Peking Duck at Lei Wah Heen

I'm going and I want to know if the peking duck is any good. I think they deep fry but I'm not sure.

Also, what on the menu can't be missed?


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  1. I guess you are planning to go for dinner? If not their dim sum is not to be missed.

    1. It's very good, I've posted on it before. Not cheap, but terrific, and I don't think they completely go the short-cut deep-fry route.

      1 Reply
      1. re: childofthestorm

        Thanks. Our usual go-to is Ambassador but we can't make it up there tonight so we thought of LWH. Sounds good.

      2. Almost all Peking Duck served in Chinese restaurants outside of the Orient ( especially China and HK ) are finished off by having boiling oil poured over the duck to crispen the skin and creating a more appealing lacquered finish presentation before serving!

        8 Replies
        1. re: Charles Yu

          And at Lai Wah Heen, they do all the work for you, no wrapping need to be done, no fun.

          1. re: skylineR33

            Agree!! I like extra Hoi sin sauce and spring onion in mine. Also, I usually have double skin! Ha!!

            1. re: Charles Yu

              How is the carving technique at Lai Wah Heen? Most restaurants seem to carve the ducks with meat included with the skin. We'd love to find a place that has good carving skills to match the roasting skills.

              We'll be up in Toronto for a wedding in October, so when I saw this post, I figured I would do some prep work for our trip.

              Lai Wah Heen
              108 Chestnut St, Toronto, ON M5G 1R3, CA

                1. re: Full tummy

                  Hello FT! Instead of one piece of skin per pancake, I'm a bit greedy and like to have 'two', thats all! Ha!

                  LtLevy, the current carving technique practiced in both Mainland China and Hong Kong restaurants is to do the 'meat included with skin' approach. Comparing to past proper practice, this updated version is less time consuming and require less skill. However, there are still restaurants that give you a plate presentation with a center pile of only crispy skin surrounded by partial skin with meat. Here in TO, LWH, Yang's Emperor plus a few still give you this 'dual' version.

                  1. re: Charles Yu

                    Oh gosh, I had visions of the kitchen removing a skin from another duck and covering your duck with it!!! Hahahaha.

                    1. re: Charles Yu


                      Thanks for your reply. But, it is sad that quickness and less skill has won out over the older traditions. Too much lack of pride in the workforce these days. :-(

                      1. re: ltlevy

                        Hi there. We live in NY, and visit Toronto a few times a year. On each trip we go to LWH for the Peking Duck. Yes, the room is a bit sterile, and the servers a bit stiff- but the duck is great. The carving seems totally professional, with a bit of skin and meat attached on each piece. The servers do prepare small pancakes, so if you want more filling, just tell them.

                        In addition, they take the duck back and serve it in small pieces sauteed with veggies, and crisp wispy noodles, to be served in lettuce leaves.

                        Yum. I think it's worth the cost!

            2. I find the LWH preparation more sophisticated than the versions I get uptown. I like the preparation of both courses, in that the ducks I've received have always had a thinner "fried" layer, while still being juicy and crispy. Someone else will have to comment on authenticity, since my wife tells me the fried layer penetrates deeper in Beijing versions. As has already been pointed out, they do the work for you (that's essentially why it's a $56 duck course). By LWH standards, its a great deal because it's a filling meal for two. By Peking Duck standards, while I like the actual duck, I prefer the lower price and hands on experience of eating at Ambassador (especially with 50% off coupons).

              1. Again, I am plumping for Ambassador in Richmond Hill. They carve the duck in front of you, with very thin pieces of skin, and some thicker pieces with meat. I'm more a meat guy, while my wife likes the skin, so this works out great for us.

                And another poster mentioned that LWH prepares a second course of duck fried with noodle. Isn't this standard practice? I've always had at least two courses with my duck, whether it's downtown or uptown or Hong Kong. Sometimes,we get three courses (the last one is a soup).

                3 Replies
                1. re: FrankD

                  First time I heard of a second Peking Duck course involving noodles!! LWH's second course was sauteed diced duck meat with mixed veggie in lettuce wrap.

                  1. re: Charles Yu

                    I think the previous poster was referring to the little bits of fried noodle mixed in with the diced duck at LWH for texture. It's not a noodle dish, it just contains noodle.

                    1. re: Underdog Rally

                      Oops! 'The white fried rice vermercelli'!!