Their hoisin sauce was good on its own, you can tell it's high quality from the complexity but it's too strong with the duck skin.

Crepe was too thick as well. Felt the duck was better eaten alone

I like how the duck was sliced with meat on it, esp the dark meat, so that you know you're getting your money's worth(not like how some places only serve the skin then the second cooking still barely has any meat)

Their most impressive trait was the roasted aroma, it really was league above others. Crispiness could have been more. I'm convinced there can be better Peking ducks, because black society has one that is already close to my expectations. If this is the best in SG I guess only Beijing's one will wow me

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