North Beach, San Francisco · restaurant
Cantonese in structure and California in sourcing — the Peking-style duck from Liberty Farms in Sonoma, roasted whole and served with classic trimmings and whipped duck liver mousse, anchors everything else. Ham sui gok, salt-and-vinegar shrimp chips, wide rice noodles with wok-smoked beef and tomato, and a vesper laced with dill-infused Lillet and shellfish oil round out the à la carte.