One of my favourite places to go for Peking duck, here's a geoduck clam dish presented in an iceball served with Sichuan peppers. Chef Dong's menu has evolved over the years to contemporary style food, but the mainstay is still his roast duck. There are many locations around the city, but go to the older one, at Nanxincang 南新仓, beautiful space that has been restored and used to be the imperial family's granary (storing all the rice and grains). Ask for recommendations on tasting menus if you need abit of help with ordering the right dishes that will complement each other.