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Boston Area

Peking duck at Chef Chang's

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Restaurants & Bars

Peking duck at Chef Chang's

nomadfromcincy | Mar 11, 2004 01:08 PM

So, for my birthday, I dragged all of my friends to Chef Chang's to sample the peking duck. In a way, I was impressed, but overall I was disappointed. Maybe it was the size of the group or the waitress, but it didn't seem as special as I hoped.

To begin with, the waitress had a lot of trouble managing our group. She couldn't really communicate the timing for when the duck would arrive, or what else we should order. I was expecting multiple courses, and we just ended up with the duck, scallions, and moo shu wraps. No soup, no noodles. Did I have the wrong expectations? I am an amateur, so maybe someone can tell me if I did something wrong.

But to describe the food (the good part)...the duck was cooked perfectly. Very crispy skin, and most of the fat melted away. The meat itself was tender and melted in my mouth - maybe it was helped down with the melted fat. Delicious. Duck is certainly a decadent food. They served it with cucumbers, scallions, and the normal sauce (the thick brown sauce). They served it with moo shu wrappers. Is this normal? I have had Peking duck on other occasions, where they served it with smaller wraps that are similar to the buns of pork buns. I preferred this previous wrap because its flavor didn't influence the dish. What really bothered me was the way they served the cucumber and scallion - big chunks that you had to cut up yourself. Maybe I am being too picky now.

The rest of the food was good standard americanized chinese food. I would love to go back with someone who knows what he/she is doing.

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