Xindalu

In the past if you wanted decent Peking Duck, you'd duck off to Beijing -- for obvious reasons. Well thanks to Hyatt on the Bund's Xindalu restaurant, there is longer the need to hop on a plane for this specialty.

The Hyatt not only recruited two Beijing master chefs but they even lugged a seven-ton brick oven down from the capital especially to roast the ducks to crisp and lacquered perfection.

The open kitchens allow you to admire the shining fowl roasting over a fire of fruit wood logs, before they’re brought to table, sliced into bites, and then served with sugar for dipping (the sugar enhances the sweetness in the skin so dig in).

It's not just the duck that will grab you, but the marble and stone décor and impressive service that also add value and charm -- so good that you'll forget this is hotel dining.

And fortunately for you, the bill at Xindalu is surprisingly reasonable for a duck worthy of imperial approval.