This place is so famous among foodies in Taipei that booking requires a month in advance. After a 30-day long wait, I finally have the chance to taste the famous Peking duck Song Chu has to offer.
To say it's an art is less than an exaggeration. A sensei-like bearded old man pushes out the duck in whole to the table side for you to see, takes out his special knife, and carves out the soft meat and the crispy skin, separately (how do you even do that?), slice after slice in a fluid motion, almost gracefully.
A peking duck feast requires the duck skin, the meat, the hoisin sauce, thin pancakes and green onion. And in Song Chu, every element works in sync. Besides the juicy skin and chewy meat, their hoisin sauce is just to the right balance (not too sweet or salty), and you can see the effort they put in at preparing the green onion by making a ruffle-like end to both sides of the stalk. The pancakes could've been better, I admit, if they had kept it in a steamer to keep the warmth like some other restaurants.
I'm not sure it is the BEST peking duck in Taipei, but you won't be disappointed, and it is totally worth the wait.