A Tale of Two Ducks: Peking Kao Duck Vs Cantonese Shao Duck

Apparently, English doesn’t have enough words for duck.

Peking Duck? Roast duck.
Cantonese Duck? Also roast duck.

But Chinese strongly disagrees.

One is 烤 (kǎo). The other is 烧 (shāo). Same bird, two culinary traditions, and two very different experiences.

So on 18 October, we’re putting them side by side on one table in Rotterdam.

Peking Duck 北京烤鸭 is all about contrast: crisp, delicate skin and succulent meat, carved and wrapped in thin pancakes with cucumber, spring onion and sweet bean sauce.

Cantonese Roast Duck 广东烧鸭 goes in another direction: aromatic and deeply savoury, with glossy roasted skin and juicy meat infused with flavour.

English calls them both “roast”. Your taste buds may disagree.
One table. Two ducks. You decide which one wins.

Expect new faces, familiar faces, shared dishes, good conversations, and hopefully that moment when the whole table goes quiet because everyone is too busy eating.

Kiran will be your host for the evening, making sure the ducks, dishes and people all find their proper place. I won’t be able to join on the day, but I’ll be organizing everything behind the scenes.

Limited seats, based on the restaurant’s largest table.

Full payment secures your spot. Payment becomes non-refundable within 72 hours of the event, but your place may be transferred to a friend.

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-- Warmly, Kiran & Helen