ONE NIGHT IN BEIJING

The story

One Night in Beijing: Peking Duck and Modern Chinese Dining in Vienna

The Chef and the Kitchen

At One Night in Beijing in Vienna, chef Weny Sun guides a menu that merges traditional Chinese techniques with creative pan-Asian elements. Situated at Nussdorfer Platz 8, the establishment follows the maxim that food represents heaven, building a bridge between timeless recipes and modern execution. Gault&Millau notes the dining room carries an airy, modern character that frames the bold aromas rising from the stove.

The Signature Peking Duck

The kitchen invests over twenty-four hours into its signature Peking Duck, a process involving sixteen spices and a specialized marinade before grilling and a hot-oil finish. The result is tender pink meat served with julienned cucumber, leek, mango, and a refined sauce for rolling in rice pancakes. Gault&Millau also praises the sesame balls for their ideal texture and flavor, while recommending the six-hour duck soup for its subtle notes of duck and vegetable.

Rhythm and Refinement

Preparation timelines dictate the flow of the service, as dishes like the roasted duck require multi-day attention from the brigade. Evenings run from five until eleven on weekdays, while the venue opens at noon on weekends for brunch selections. Customers can also order the complex plates for pickup through a dedicated takeaway channel. The team coordinates bookings via telephone to manage the precise scheduling required for these extensive preparations.