date:Mar 11, 2014
An odd thing happens when you order the Peking duck at Jing Yaa Tang: When the armada of plates arrives at the table, it's not the succulent meat that draws your eye first - it's the pancakes. They look almost fluffy, curling slightly at the edges. You know right away that you won't be struggling to pull them apart while that delicious meat gets cold.
We make them in-house, says Li Dong, the chef de cuisine. They are rolled out two at a time and cooked in batches of 10. They have a short shelf