NEW YORK -- Chinese celebrity chef Dong Zhenxiang wants his newly opened New York restaurant DaDong to bring more than a touch of luxury to its serving of Peking roast duck, a dish once favored by China's emperors.
After the $98 duck is carved tableside by a server in white uniform, the customer can choose to dip the crispy, lacquered skin into a $42 tin of Kaluga caviar. While the skin and meat can be eaten wrapped in the traditional wheat flour pancake with hoisin sauce and julienned scallions, DaDong also offers the option of a flaky sesame pastry with garlic paste and cucumber.
