"for the caliber of this restaurant the expectation fell to the quality of their kitchen. the supper removal, although interesting, really didn't dare me. there is probably a reason why for hundreds of years no other Chinese restaurants want to hot and acidic suppe in. add their suppenknödel. the dizzy skin was a bit on the soggy side and could use more broth flour and warm water ratio. the highlight of the evening, peking ente, was good, but not great. Although it had a hauch of Smokey aroma, it was in the regular relatiw bland that rely too much on the sose to offer the aroma, so it a bit more on the sweeter palette. this duck in my preference, is much better than the quan ju de in vancouver ente, but it is not too nycs peking duck house or orlandos morimoto asia fit. as you can see on the photos, the presentation could really use some improvements especially on the siu mai. all stitched together on a side of the steamer do not come over $8 per piece. what I didn't bother to make the photo is the unpacks that are all wrapped with rice paper in between, compared to other peking ducks that fold them in a spiral that is easy to separate but also elegantly presented. the service is acceptable for a fine essstätte, but again nothing to write home. it is disappointing that the fine restaurants in vancouver only match other facilities in the price."
