Skin was crisp (although it did not have wafer-like crunch), and was a delightful mouthful with the extra-thin crepe and the hoisin sauce. But the star of the show had to be the duck meat itself. You have a choice of how you want it prepared, and we had it sautéed with Kai Lan, Hong Kong style. There is always a fear of breast meat when eating poultry, as it is not rare for it to come dry, tough, and tasting like death. But the meat here was so tender, so succulent and so juicy. It went perfectly with the HK-style sauce, which was not overpowering nor overly salty. Finally, the Kai Lan stalks were sweet, carried no bitterness, and were crunchy.

MUST ORDER💯