The Great Noodle Tour: Peking Duck at Wei Jing Ge

The last night of our stay, we ate at our hotel’s restaurant, Wei Jing Ge.

We had early flights the next morning. We were tired from sightseeing all day. And we wanted some Peking duck before we left China. Wei Jing Ge delivered on all counts.

20150428_065257 Pardon the dark photographs – the restaurant is very elegant (though quite empty) and it’s dark. I couldn’t put my flash on without being “that ugly American.” This is a great place for a client dinner or an elegant night on the town with a loved one.  20150428_065304-001 Or a family who is about to travel 17 million hours across the ocean soon.  20150428_065310-001 Beautiful Chinoiserie place setting.  20150428_072140-001 Crispy pork belly served with sugar and mustard

That’s right sugar and mustard! You dip the pork into the mustard first and then just a touch of the sugar. The result is a granular, spicy, sweet marinade that you will soon be eating off of your fingers. It’s awesome. So is the pork belly. The meat is firmer than I’m used to and with a more distinctively barnyard-y, hay taste. It’s like wild boar – I love it. The fat is only rendered on top – a golden, crispy, sharp crackling – so if you don’t like that squishy fat feeling of un-rendered fat, this won’t be for you.

Again, I love it.  20150428_072554-001 Sauteed Chinese greens with ginger

You might think that this is bok choy, but you would be mistaken. Our lovely server told us that there is no English name for this Chinese green which is sweeter, more tender, and much less fibrous than bok choy. With some ginger, it’s an excellent palate cleanser to a meat-heavy meal.  20150428_072558 Honey-lacquered bbq pork

I’ll just let you guess how melting, tender, juicy, soft, and sweet this was.

Yeah, it is practically dessert. 
20150428_073253 Spicy sesame noodles 20150428_073447-001 Oh, get the hell out of here, NYC delivery guy. This is such a far cry from the crap on Seamless. These noodles are bouncy, wheaty, airy enough to soak up the sauce. The sauce is salty, sweet, nutty, almost meaty. It’s complex and scattered with scallions and bits of sweet sautéed garlic. It’s just…wow. The dreamiest noodles I had on the entire trip.  20150428_074747-001 Peking duck

I wish that I had a better video or photograph of this. This Peking duck…damn. First of all, the whole duck is carved down to, what must be, an ounce per person of meat and fat. You look at it and you’re like…wow, is this the diet portion? Then you eat it and you’re like, wow…I won’t be able to finish this. And you aren’t. You are served meat with skin that is juicy, tender, and covered with sweet skin. You are served plain skin that is sharp and sticky, crackly and potato-chip-y in the best way possible. You layer them all in pliable pancakes topped with cucumber, scallions, chilli, and hoisin sauce. You think about how this is the greatest duck you have ever had.  20150428_074943-001 You eat these little tacos until you can no longer imbibe.  20150428_085720 You finish off the meal with the world’s greatest coffee frappe at the hotel’s famed Long Bar. It used to be that the people with the highest social status sat closest to the window and those who were still climbing the ranks sat toward the other end of the bar.

This meal is worthwhile no matter where you are staying. It’s on the pricier side of Shanghai dining, but with that price comes air conditioning, excellent service, and a memorable dining experience.