The Best Peking Duck in New York City, Ranked

New York City has been the home of some of the best restaurants and foods in the world. They city has all the cuisines you could think of. In this next article, we’ll see the 10 joints that have the best peking duck recipe.

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How to Order Chinese Food

This is a fun article to read. It has a very simple subject, “How to order chinese food.” But the writer did a good job of exploring it and educating the readers. She says that the first thing you should do is to “stop thinking it’s Chinese food.”

How to Order Chinese Food

What you need to know about “Barbecue Prime Iberico Pork with Yellow Mountain Honey”, Barbecued Pork at the Best Chinese Restaurant in Hong Kong

Mott32 is named as an homage to a grocery store by the same name, which started by Hong Kong immigrants in New York City in 1851; it was New York’s first Chinese convenience store and became the center of what would become the vibrant Chinatown neighborhood. At Mott32, in Central, that heritage is continued and amplified on, with the finest Chinese cuisine available in Hong Kong, typified by one dish that only has eight servings available nightly, “Barbecue Primer Iberico Pork with Yellow Mountain Honey.” Here’s how it all comes together.

All About Spanish Pork

Know as producers of fine pork product, the country of Spain has two types of well-known hogs that result in the finished product. “Jamon Serrano,” which is cured from a special breed of mountain raised white pigs that are mainly fed cereal grains and cured from 7 – 16 months.

Photo Courtesy of JTgastrosexualcooking

Iberico pork comes from hogs limited to being bred and raised in the Southwestern portion of Spain or Southeastern Portugal. Also fed grains, Iberian hogs are allowed to roam and graze freely, often dining on acorns. The breed has a healthy appetite and a propensity towards obesity, thereby leading to extreme marbling, and a more intense flavor, which is added to by an extra long cure period, up to 36 months in length.

The Process

Mott32 imports the best in Iberico pork and begins with a special marinade. The science of marinating serves two purposes, to tenderize a meat and also to add enhanced flavors. Marinating accomplishes these tasks by utilizing a combination of ingredients that work to break down the meat at a cellular level, eliminating any remaining “muscle-like quality.” Simultaneously the flavors chosen for the marinade are flowing throughout the flesh to heighten the dining experience. While of course the ingredients of Mott32’s marinade are a trade secret, since the Iberico pork is so tender and flavorful to begin with, the marinade for the pork is designed to simply enhance the natural flavor and texture in the cured meat.

Photo Courtesy of C.Lidgate

After the pork has marinated for the specified amount of time, it is cooked at high heat, and during cooking receives a second marinade on the exterior, with brushes of elegant Yellow Mountain Honey. The honey seals in the flavor of the pork, while caramelizing during cooking, and creating a crispy, somewhat sweet exterior on this extremely tender dish that has become the talk of Hong Kong culinary circles.

Mott32 Dim Sum Restaurant

dim sum

Open for lunch and dinner, in addition to enhanced Cantonese cooking, with the addition of a some signature Sichuan and Beijing dishes, Mott32 offers traditional dim sum daily. In addition to the exciting food offerings, Mott32 has created signature cocktails to be paired with their dishes. Whenever possible, drinks are mixed from spirits and ingredients indigenous to the region.

Read more about: Delectable Peking Duck – Prepared with Precision

Delectable Peking Duck – Prepared with Precision

Delectable Peking Duck – Prepared with Precision


Peking duck is a luxurious dish often requested in most Chinese restaurants. What makes this dish so special? The celebrated Peking duck, patiently roasted over wood, prepared with skill and care, is designed to impress your taste buds. The duck skin is a bit sweet and beautifully crisp, the duck meat flavourful and succulent – served with a sauce intended to add another dimension to the experience. Watching the waiter carve the duck right beside your table with such artistry and skill adds to the pleasurable anticipation of finally eating this distinctive and exemplary dish.

Some restaurants’ version of this dish is so-so — not spectacular at all. But in the hands of excellent chefs in the best restaurants in Hong Kong Central, the dish can become nothing short of magnificent.


When skilfully prepared, Peking duck is a sumptuous dish from whichever angle you look at it. Its skin has a beautifully rich gold-brown hue. When you bite into it, it crackles from the sheer crunch that adept preparation is able to achieve. Its meat is flavourful and succulent. There is nothing better than thin slices of Peking duck inside a paper-thin Mandarin pancake accompanied by tangy scallion and light-tasting cucumber – the entire already flavour-dense blend made even more so by a light coat of sweet-pungent and garlicky Hoisin sauce over it.

Mott 32’s Peking duck dish, masterfully prepared by Chef Fung, stands head and shoulders above those served in other Chinese dimsum restaurants. It is because of the extra care by which the ducks are selected, prepared, and cooked.

Selection of the type of duck is important. Mott 32 uses only the Pekin breed from Nanjing – small, deep-flavoured, with low-fat skin that readily lends itself to acquiring the perfect crisp texture that is essential to the dish.


Chilling is another important consideration. Mott 32 uses an air-drying duck fridge. An air-chilled duck does not gain superfluous water-weight – weight that distills its flavour, making it less tasty, and rendering it difficult to achieve the ideal crispy skin.

What is the method behind preparing this quintessential Chinese savoury dish?

Once the chef receives the duck, he butchers it, plucks it clean, guts it out, then rinses it with water thoroughly and painstakingly. For Chef Fung of Mott 32 for whom farm-to-table freshness is important, this means the choicest and freshest Pekin ducks with the most intense flavour.


Air is pumped under the layer of skin so that the skin is disengaged from the flesh. This is important for attaining the crisp skin texture that is of paramount importance.


The chef then removes the entrails through incision then soaks the duck in water that is in a brisk-boil state He then hangs the duck up so that the air dries it out. Every so often, he will brush the duck with a marinade of maltose-syrup and several flavourful spices, giving it a wonderfully complex taste and a beautiful shiny and appetizing glaze.

The duck is air-dried thoroughly – at least a full day so that once cooked, the skin will have the crisp crunch for which the dish as prepared by Mott32 is celebrated. The duck is then ready to be roasted to a beautiful golden brown.


Download “Delectable Peking Duck – Prepared with Precision” here by Lea Andersen