What: An upscale, open kitchen, regional Chinese restaurant at the new Hyatt on the Bund. They’ve imported an entire Peking Duck operation from Beijing, including the massive oven, a warehouse full of apple wood, the ducks, and the chefs.
Look: Hotel modern. The low backed, dark wood chairs, a marble and wood floor, and high ceiling give an air of smartness and spaciousness. It’s not a Chinese restaurant cliché. In fact, the idea of a glassed-in Chinese show kitchen to anchor one side of the room is a rarely seen touch.
Food: They’re most proud of their dark, roasted ducks, and a beggar’s chicken wrapped in lotus leaves, covered in clay, and baked. Both dishes are done table-side – the duck carved, and the heavy, clay package of chicken broken open with a hammer. But the rest of the menu is expansive, and covers regional specialties from neighboring provinces, like Zhenjiang pork mushroom jelly and drunken pigeon with sour plums.
People: Hotel guests certainly make up the majority of business, but there has been a buzz around town among chefs who have been to check out the kitchen’s duck prowess.
Bill: ¥250 per person.