Sang Kee Peking Duck House

Sang Kee is one of Philly’s great culinary time capsules. They introduced their Peking duck to the city in 1980, and have been perfecting the crispy-skinned recipe ever since. But this spot earned icon status for far more than just the mallard—they also serve the city’s best Hong Kong-style barbecue and traditional Cantonese dishes. Aside from their logo, little else has changed, and we’re happy to be stuck in this no-frills-great-food time loop.

photo credit: Gab Bonghi

You’ve found the Chinatown mainstay when you see the cartoon duck in a chef’s hat beckoning you inside. From there you’re met with hanging rows of his glistening brethren, waiting to be devoured. The brightly lit two-story space is lined with stone wall tiles and Chinese watercolor paintings, and is almost always crowded with families, co-workers, and servers power-walking teapots and rice platters through the rows of wooden tables. There are a few round ones with room for 10, which is ideal when you want to order at least that many dishes.

photo credit: Gab Bonghi

Of Sang Kee’s many options (FYI, about a hundred items appear on the menu), there are a few that we fantasize about weekly and order regularly. Yes, the Peking duck is life changing, but the other Chinese barbecue options—especially the sweet and juicy honey-coated roast pork—shouldn’t be ignored. The mountain of Cantonese-style lobster in a scallion ginger sauce is a must-order, and you won’t be able to stay away from the slippery and savory beef chow fun. The real beauty of a choose-your-own-adventure menu like this one is that there is no wrong way to order, and there’s always more to try next time.

photo credit: Gab Bonghi

Eating here is a head-down-chopsticks-up affair, so don’t come with anyone you’re not comfortable channeling your inner Garfield in front of. If you need more tea or another order of dumplings, forgo the niceties of eye contact with your server and opt for flagging them down with a wave instead. Getting someone’s attention can be a feat, but that’s part of Sang Kee’s charm. A restaurant with food so plentiful and delicious, it doesn’t need to pretend to be about anything else. 

Food Rundown

photo credit: Gab Bonghi

Whole Peking Duck

This is the best Peking duck you’ll find in Philly. Need we say more? No. But we will. It has incomparably crispy golden skin on the outside and juicy, savory meat on the inside. It’s served with your choice of mooshu pancakes or buns (we prefer the pancakes), scallion matchsticks, and hoisin sauce.

photo credit: Gab Bonghi

Honey-Coated Roast Pork

This slightly sweet, incredibly juicy roast pork is a close second to the duck, and another must order.

photo credit: Gab Bonghi

Sang Kee Style Noodle Soup

Sang Kee’s wonton broth, which acts as a base for Sang Kee’s 20+ soup options, is rich and delicious. Plus, you can customize it with pretty much any combination of wontons, meats, noodles, or veggies you want. This one is packed with both duck and pork, shrimp dumplings, and shrimp and pork wontons. It’s perfect for sharing on a cold day (with a side of Peking duck rolls).

photo credit: Gab Bonghi

Beef Chow Fun In Black Bean Sauce

Caramelized noodles are tossed with crisp onions, red and green peppers, and tender pieces of beef. While these noodles are occasionally underseasoned, they’re easily remedied by soy sauce and dumpling vinegar, along with anything else you’ve got on your plate.

photo credit: Gab Bonghi

Whole Lobster In Ginger Scallion Sauce

Big hunks of buttery lobster are coated in a garlicky-gingery glaze. It’s a delicious, aromatic mess.

photo credit: Gab Bonghi

Stuffed Eggplant In Black Bean Sauce

One of Sang Kee’s many black bean sauce hits, this eggplant is creamy and stuffed with a delightfully chewy combination of shrimp and pork. It’s all tied together by the savory black bean sauce.