When it comes to clairvoyant pastries, breaking apart a fortune cookie is much more dignified than digging through a jelly donut in search of a mini magic 8 ball. Foresee a future of flavorful fare thanks to today's Groupon to Peking Duck House, located in Orange. Choose between the following options:
- For $12, you get $25 worth of Chinese cuisine during dinner.
- For $6, you get $12 worth of Chinese cuisine during lunch.
Praised in the New York Times for its Chinatown-style fare, Peking Duck House and its skilled chefs serve up a variety of authentic Cantonese dishes, along with the famous Peking duck. The two-course Peking-duck ($19.95/half, $35.95/whole) endeavor starts with traditionally grilled crispy duck and wraps up with a duck-and-vegetable sauté. Feel free to peruse the menu and interrupt debates about the merits of stop signs with crowd-pleasing starters, such as the homestyle fried tofu ($5.99) and popular pan-fried dumplings ($6.75). Guests can also furnish vacant tabletops with dishes such as the shredded crispy beef, drenched in a tangy and spicy sauce ($13.95), classic chicken with broccoli ($13.75), or moo shu pork, its flavorful pork slivers neighbored by eggs, sundried tiger-lily flowers, veggies, and four crepes ($13.95). Or commemorate the first symphony dedicated to vegetables by plucking at the spicy string beans in garlic sauce ($9.95).
Peking Duck House
Lauded in the New York Times for its "clean and delicate" flavors, Peking Duck House's menu earned the restaurant a coveted spot on the list of the 100 best Chinese restaurants in the country. The kitchen's Cantonese-style dishes come courtesy of Chef and owner Harry Wu, who––according to Times reporter Stephanie Lyness––often appears tableside to serve his signature Peking-duck dish. The namesake feast––available as a whole or half duck––arrives in two distinct courses, opening with crispy, grilled slices of duck, waiting to be snuggly wrapped up in homemade crepes, sprinkled with scallions, and drizzled with a special sauce. Then, colorful slivers of seasonal veggies are sautéed with more tender morsels of meat, and paired with a side of rice, which may be eaten or thrown at nearby newlyweds.
Other Cantonese favorites include classics such as kung-pao chicken and pan-fried dumplings as well as house specialties such as clams in a spicy black-bean sauce. Spicier dishes are noted with a tiny chile-pepper icon to warm sensitive taste buds or hungry snowmen, while five steamed entrees are prepared sans salt, oil, or cornstarch to cater to the calorie-conscious.