There are, as you would imagine, many Peking Duck restaurants in Beijing. Practically every one suffers from a lack of consistent quality. Quality is not very useful if it is not consistent and only occurs once in a while. Consistency is a quality in itself. When you have consistency, you have reliability.
Made in China serves exceptional Peking Duck consistently. The white feathered Pekin specie is bred widely in America but had travelled there from China. When cultivated for Peking Duck, they are raised to 45 days for their skin rather than the meat which has a very light taste.
Another reason I patronise Made in China is because the wine list is reasonably priced for a 5-star hotel. The offerings include sparkling, white, rosé, red, and sweet. The service is enthusiastic, professional and just the right pitch friendly without trying to be familiar.
Apart from their Peking Duck, Made in China has another fowl advantage. They have a Sichuan
Salivating Chicken to fly for. The added touch of ground sesame in the Sichuan classic is genius. I always order duck and chicken when I visit.
Executive Chef Kent Jin Qiang retired in September 2024. The Beijinger had led Made in China since it opened in 2003. Taking over, LI Dong, also from Beijing, was Executive Chef of Jing Yaa Tang at The Opposite House which, under him, was awarded one Michelin star for five consecutive years. Chef Li is also Culinary Director of CCTV’s ‘Chef’s Competitions’ show.
Grand Hyatt Beijing • 1 East Chang An Avenue
长安壹号 • 东长安街1号北京东方君悅大酒店
