True, Min Jiang's duck is done authentic Beijing style, with the meat sliced together with the skin, and the meat is very tender, but if you're like me what you're really after when you eat peking duck is crispy, melt in your mouth skin. And in this regard the duck was lacking, the two times I've had it. But if you just love duck, by all means go for it. They do the first serving in 3 ways; my personal favourite is still the traditional pancake, scallion, cucumber and sweet sauce style, but the pickled radish was a refreshing accompaniment. For the second serving, I would recommend you give the black pepper duck a miss. It somehow tasted like american chinese stir fry. The noodles were much better.

But everything else was good. The most recent time I went there we had, besides the duck, the appetiser platter, tofu with century egg and spinach, and asparagus with scallops and tientsin (I think I got the spelling wrong) mushrooms. At $22 a person, the appetiser platter was expensive, but was the highlight of the meal for me. I recommend you order at least one to share, because you get to try the best of the chef's appetisers. But, besides the crispy eel, there was only one of each thing, so sharing may be a little tricky. My favourite was the lobster with molten salted egg served in a kueh pie ti shell.

Service was attentive and well-meaning, though our waiter couldn't really express himself very well in English.

The food, though good overall, was not good enough to justify the price tag. So this is not a place I would come just to give myself a treat. But it would be a good place to treat someone to dinner at, since the ambience is nice enough.