Dadong Roast Duck has established a well recognized brand name, and for a good reason. Rumor has it that it was started by chefs from Quanjude restaurant, so it is an improvement of the peking duck. Which peking duck is better, is open to anyone's interpretation and individual taste. But what makes Dadong special is their attempt at improving other dishes through molecular gastronomy approach. It may seem pretentious and gimmicky, but I think it is an interesting experience anyway. Foie gras combined with cherry? Beef and plums? Tastes okay but worth to try, albeit a bit too pricey. Service can definitely be improved as well, considering how they are trying to present their restaurant as an upscale dining establishment
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