Considered the crown jewel of the group, this place stocks over 3 000 Peking ducks a month, yet still tends to sell out, so be sure to pre-order yours when booking your table. The restaurant is divided into three rooms and the roasted duck – a must-try with crispy skin and succulent meat – is carved tableside. Another signature dish is the velvety poached fish in shrimp stock on crispy rice; the roast pork and slow-boiled soups are also worth trying.