Sun Wah BBQ is the place to be on Wednesday, January 18 to observe National Peking Duck Day. From day one, we’ve served this up properly starting with an initial table side carving of the outer portion. Soft, pillowy steamed bao arrives with garnishes and our house made hoisin sauce. The carcass returns to the kitchen where any remaining meat is transformed into a duck fried rice and bones rendered into a duck broth soup. Our Beijing Duck Dinner is what keeps patrons packing the reservation bookings.