For the best Peking duck in Adelaide, the top pick is Star of Siam (despite the Thai name, their Chinese kitchen turns out a crackling-skinned, expertly carved duck that rivals dedicated Chinese restaurants). It wins because it delivers the full traditional experience—crisp lacquered skin, thin pancakes, hoisin, and spring onion—at a price that undercuts most rivals, and the kitchen consistently nails the balance of sweet glaze and savory meat.
What to Look For
Peking duck is a dish where technique is everything. The skin must be dry before roasting so it shatters when you bite, and the meat should stay moist and tender. Here’s what actually matters when you’re choosing a restaurant:
- Crispness of skin: The hallmark of a great Peking duck is paper-thin, brittle skin with a deep mahogany sheen. If it’s chewy or greasy, it’s not up to standard.
- Carving at the table: Traditional service involves carving the duck tableside into thin slices, often with a dramatic flourish. It’s not just theater—it ensures the skin stays crisp and the meat is served at its peak.
- Pancake quality: The pancakes should be thin, soft, and slightly translucent, not thick or doughy. They should steam gently and be easy to peel apart.
- Accompaniments: Authentic Peking duck comes with hoisin sauce, slivered spring onions, and cucumber sticks. Some places add extra sauces or pickles—nice, but not essential.
- Price and portion: A whole duck typically costs $50–$100 in Adelaide. Check if the price includes pancakes and sides, or if those are extra. A half duck is often available for smaller groups.
- Booking requirement: Many restaurants require 24–48 hours’ notice for Peking duck, as it needs special preparation. If you can order it walk-in, that’s a bonus.
Star of Siam
Strengths: Star of Siam, on Rundle Street, is primarily a Thai restaurant, but its Chinese kitchen produces a Peking duck that’s become a local favorite. The skin is genuinely crisp, the meat is juicy, and the portion is generous. They serve it with proper pancakes, hoisin, and fresh vegetables. The price is competitive, often under $70 for a whole duck.
Trade-offs: The ambiance is casual and can be noisy; don’t expect white tablecloths. The duck is carved in the kitchen, not tableside, so you miss the show. Also, because it’s not a dedicated Chinese restaurant, the rest of the menu is Thai—so if you want a full Chinese feast, this isn’t the place.
Who it suits: Anyone who wants a high-quality Peking duck without the high-end price tag, and who’s happy with a relaxed setting.
China Town Restaurant
Strengths: Located in Adelaide’s Chinatown on Moonta Street, this is a classic Cantonese restaurant that’s been serving Peking duck for decades. Their duck is roasted to order, with a beautifully lacquered skin and succulent meat. They offer both whole and half ducks, and the carving is done tableside, adding to the experience. The accompanying pancakes are house-made and excellent.
Trade-offs: It’s one of the pricier options, with a whole duck often exceeding $85. The restaurant is busy, especially on weekends, so book ahead. Service can be brisk and no-nonsense, which some diners find rushed.
Who it suits: Traditionalists who want the full Peking duck ceremony and don’t mind paying for it. Great for special occasions.
Ying Chow Chinese Restaurant
Strengths: A beloved institution on Gouger Street, Ying Chow is known for its authentic Cantonese cooking and generous portions. Their Peking duck is a standout, with a slightly different style—the skin is a bit thicker and more caramelized, and the meat is served with a rich plum sauce. The price is moderate, and you can order a half duck, which is perfect for two.
Trade-offs: The restaurant is famously cramped and loud—not the place for a quiet romantic dinner. The duck is carved in the kitchen, not at the table. Also, the pancakes are a bit thicker than ideal, though still tasty.
Who it suits: Budget-conscious diners who want a no-frills, authentic experience and are happy to share a table with strangers.
Ming Wah Restaurant
Strengths: Ming Wah, on Gouger Street, is another long-standing Chinese restaurant that does Peking duck well. Their duck is consistently good, with crispy skin and tender meat. They offer a set menu that includes Peking duck as a starter, which is excellent value if you want a multi-course meal. The service is friendly and attentive.
Trade-offs: The set menu requires a minimum of two people and can be more food than you need. The duck itself is good but not exceptional—it lacks the extra “wow� factor of the top-tier places. The dining room is dated, but comfortable.
Who it suits: Families or groups who want a full Chinese banquet experience, with Peking duck as part of a larger meal.
Hahndorf Peking Restaurant
Strengths: A bit outside the city, in the German-influenced town of Hahndorf, this restaurant offers a unique twist: Peking duck with a subtle German influence, sometimes served with a side of sauerkraut or a lighter sauce. The duck itself is well-roasted, with crisp skin and juicy meat. The setting is charming, with a cozy, rustic interior.
Trade-offs: It’s a drive from Adelaide CBD, so not convenient for a quick dinner. The fusion approach may not appeal to purists. Prices are on the higher side, and the duck is carved in the kitchen.
Who it suits: Those looking for a day trip to the Adelaide Hills and a Peking duck experience with a twist.
How to Choose
Your choice depends on three factors: budget, occasion, and how traditional you want to be.
Budget: For under $70, Star of Siam and Ying Chow are your best bets. Both offer quality duck at a reasonable price, though you’ll sacrifice some ceremony. For $80–$100, China Town Restaurant delivers the full experience with tableside carving and premium ingredients.
Occasion: If it’s a birthday or anniversary, splurge on China Town or Ming Wah’s set menu for a memorable meal. If it’s a casual weeknight craving, Star of Siam or Ying Chow will hit the spot without breaking the bank.
Tradition vs. convenience: If you want the classic Peking duck ritual—carving at the table, thin pancakes, and the whole performance—China Town is the only option that does it consistently. Others carve in the kitchen, which is more practical but less theatrical.
Common trade-off: The biggest trade-off is between price and ceremony. You can get a delicious duck for less, but you’ll miss the tableside drama. Decide what matters more to you.
Frequently Asked Questions
Do I need to book ahead for Peking duck in Adelaide? Yes, most restaurants require at least 24 hours’ notice, especially for whole ducks. Some, like Star of Siam, can do it on the day, but it’s safer to call ahead.
What sides come with Peking duck? Typically, you get pancakes, hoisin sauce, spring onion, and cucumber. Some places add extra sauces or pickles. Check if the price includes these or if they’re extra.
Can I get a half duck? Yes, many places like Ying Chow and China Town offer half ducks, which are perfect for two people. Expect to pay about half the price of a whole duck.
Is Peking duck gluten-free? The duck itself is gluten-free, but the hoisin sauce and pancakes usually contain wheat. If you’re gluten-sensitive, ask for gluten-free pancakes (rare) or skip the pancakes and eat the duck with vegetables.
What’s the best way to eat Peking duck? Traditionally, you take a pancake, smear hoisin sauce, add a slice of duck with skin, and top with spring onion and cucumber. Roll it up and eat immediately. Some people add extra sauce or chili.
Can I take leftovers home? Yes, but reheat the duck in a hot oven (350°F/175°C) for 5–10 minutes to crisp the skin. Pancakes can be steamed briefly. Leftovers are best eaten within 2 days.
Bottom Line
For the best all-round Peking duck in Adelaide, go to Star of Siam—it’s affordable, tasty, and reliable. If you want the full traditional experience with tableside carving, splurge at China Town Restaurant. For a budget-friendly, no-frills option, Ying Chow is a solid choice. Whatever you pick, call ahead and book your duck—it’s worth the effort.
Related
- Truffle French Fries Recipe (Crispy & Easy)
- Sticky Rice Express Sioux City: Easy Recipe
- Thrasher’s French Fries Recipe (Boardwalk-Style)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).