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published by The Feast on 04/08/2010
For virtually anyone about to embark on their first Sun Wah dining experience, the recommendation is always the same: Get the duck. Considering the obvious array of ducks lining its Broadway Avenue storefront and its unyielding cult popularity, it's somewhat strange that staple of Sun Wah's livelihood is still an off-menu item. Yet, few can say they've tasted anything except the Beijing duck dinner—most commonly sold as a four-course feast consisting of mini-duck sandwiches carved tableside, followed by a light, brothy soup, then a hearty serving of duck-fried rice, and finally a sorbet.General Manager Kelly Cheng says that anyone in the trade has a basic recipe for the duck that uses five spice, MSG, salt, sugar, and bean paste sauce. "I can honestly tell you what [the five spices] are, the problem is that I only know three of them in English! I know for sure we use star anise, orange peel, and turmeric."
Watch a step-by-step of the multi-day process behind the cult favorite, available at the restaurant to-go for $16 or as an in-house feast for $35. [The Feast]
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