The duck is then served with traditional handmade steamed pancakes, and is uniquely paired with shredded papaya, sweet cantaloupe, alongside traditional cucumber and spring onions. The c hef delicately carves the duck tableside through fire to release mouthwatering, aromatic flavours with every bite. It's roasted for 40 minutes before being set on fire with Chinese rose wine and rum, emitting a heavenly scent that wafts through the dining room as the flames rise from the pan right at your table. Air-dried for 36-hours and infused with the finest Sichuan green chillies, star anise, ground black pepper and Hutong’s homemade chilli paste, the duck’s skin is perfectly crisp and seasoned.
As of October 11, Hutong offers Flaming Peking Duck three nights a week (Monday through Wednesday), which is a dining experience like no other.