It has became a norm for us to visit a chinese restaurant for their Peking Duck whenever we are in London. There´s just something about the duck meat in London which I find flavourful and meaty. Great combination! And oh yes, the availability of excellent Canton trained chef too to prepare the legendary Peking Duck, outside China.
A true Peking Duck dish is serve to the customer at the table by the trained chef. Slicing them is a skill on its own - just like how a sushi chef does, and it does make a difference of course. I love mine sliced thin with the crispy duck skin being the star of the dish, not the meat.
Hutong´s version is fairly commendable. Flavour is there. Texture is there too. But I do prefer the one in Min Jiang. Their skin is excellent!
But I should not complain, as the view here makes up for it!