The story
Hometown Palace, located in the heart of Beijing’s Sanlitun district, offers a sophisticated take on a classic staple. The restaurant has garnered attention for its meticulous approach to the city's most iconic dish, elevating the traditional preparation through a unique culinary lens.
As creator Luke Martin noted in his review, "This is how REAL peking duck is made in Beijing!" The restaurant’s signature Peking Roast Duck is distinguished by a maltose glaze and an innovative injection of Madeira wine and fresh thyme. Each bird is carefully roasted in a wood-fired oven, resulting in a flavor profile that balances traditional technique with refined, modern touches. For those seeking an authentic yet elevated dining experience in the capital, Hometown Palace stands out as a must-visit destination.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Hometown Palace’s Peking roast duck earns raves for its shatteringly crisp skin and tender meat. The overall vibe is warm, comforting, and deeply satisfying.
“This is how real Peking duck is made. At Hometown Palace, they do their duck like nobody else. After drying for 24 hours, they give it a maltose sugar bath to caramelize the skin, then stuff it with fresh thyme and inject 150 ml of Madeira wine from Portugal. Then it goes back into a drying case that also smokes it. Finally, it's roasted in a wood-fired oven using fruit wood — date wood today — for 90 minutes until golden and crispy. The wing or drumstick is the best part, mostly skin with a little meat underneath. First bite of Peking roast duck — incredible.”
What creators say
1 creator has covered Hometown Palace. Most active: Luke Martin
Hometown Palace in Beijing serves a unique, meticulously prepared Peking duck with a maltose glaze, fresh thyme, and Madeira wine injection, roasted in a wood-fired oven.
Dishes mentioned
Peking Roast Duck
This is how real Peking duck is made. At Hometown Palace, they do their duck like nobody else. After drying for 24 hours, they give it a maltose sugar bath to caramelize the skin, then stuff it with fresh thyme and inject 150 ml of Madeira wine from Portugal. Then it goes back into a drying case that also smokes it. Finally, it's roasted in a wood-fired oven using fruit wood — date wood today — for 90 minutes until golden and crispy. The wing or drumstick is the best part, mostly skin with a little meat underneath. First bite of Peking roast duck — incredible.
