Duck Chang's

I’ve been wanting to try Duck Chang’s for a while now and finally managed to go on a weekend. The restaurant was not too crowded and we were seated quickly. The owner came over to introduce himself and suggested a few items as this was our first time. For starters, we got the cha dumplings and the BBQ Chinese roasted pork. The pork dumplings were juicy and flavourful in sweet tangy sauce. Personally, I didn’t like the bbq roasted pork much but it tasted fine. For entrees, we decided to order from the “chef suggestions” section because their menu was so comprehensive that I got overwhelmed simply by looking at the listed items and wanting to try everything. :) Finally, we got the Cantonese pan fried noodles and the Sha Cha Delight. The pan fried noodles were just great — loved the crispness

I first ate at Duck Chang’s in the early ‘80’s and enjoyed both the food and the atmosphere. We no longer live in the area so it’s been a decade or two since our last meal here. We decided to stop by tonight while in town to see what we have been missing. We were seated immediately and provided with water and menus. Glancing through the delicious options we started with the pan fried dumplings. While fun they were a bit bland however the accompanying sauces helped. We also ordered the spring rolls (with duck meat so yay!).The accompanying sauces helped to extend the flavor so both were enjoyed by us. For entrees we ordered the Moo Shi Shrimp and the Crisp Yum Yum Beef. Though the “pancakes” were poorly prepared, which made it difficult to eat, the favor of the Moo Shi Shrimp was good espec

The original Peking Duck restaurant that revolutionized how Peking duck is served in America, stands the testament of time, as it was established in 1975 and still stands strong today! My first time visiting this "hole in the wall" and I wish I've stopped by sooner. The duck was prepared exquisitely, with the skin thinly sliced, the meat trimmed perfectly, and the leeks and plum sauce elevates the entire experience when wrapped in the chinese pancake. Their Firecracker shrimp was fried to perfection, crispy, yet light and delicate, paired with the spicy yet sweet and sour dipping sauce, was a great dish. Their Beef and broccoli and fried rice were also delicious and way better than most of the chinese restaurants in the area. Peter Chang was also there and shared some history of the resta

A 50-year treasure that still delivers! I took my family to Duck Chang’s for lunch last week and walked out grinning like a kid at a victory parade. In its 50th year (founded 1975), this old-school, family-run icon is everything people say it is: welcoming, deeply consistent, and—when you order the signatures—flat-out unforgettable. Starters (in the proper order): We opened with Cha Dumplings (4)—fried dumplings glazed in a bright, tangy sauce. The filling (pork and vegetables) was juicy, the wrapper crisp, and the glaze balanced enough that every bite made you reach for the next one. Alongside, the Pai Dan Tofu was a standout: cool, silky tofu crowned with fermented duck egg (century egg). The inky, almost black yolk delivered that savory, mineral richness you only get from pidan—complex

Quiet restaurant. Great food and service! We ordered the Peking duck with soup and some snow pea leaves. Food was fresh and well prepared. Sauce was tasty, one of the best Peking duck sauce I ever tried. Would visit again!