Sun Wah BBQ’s Hong Kong–inspired version of the beloved Beijing specialty makes for an epic night out. The experience at this Asia on Argyle spot, which opened in 1987, starts with the whole roasted duck being carved tableside. For the first course, you stuff the duck’s crackly, mahogany skin and juicy meat into steamed buns and garnish them with a house-blended hoisin sauce, pickled daikon, pickled carrots, and scallions. The remaining bird is turned into your choice of duck fried rice or duck noodles. Finally, the bones become the base for the third course, a winter melon soup. $50 (serves four to six); 5039 N. Broadway, Uptown.

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