Looking for the best Peking duck around? Head through a former mechanic’s garage in the industrial part of Haren, a stone’s throw from the Chaussée de Haecht… in other words, it’s a bit of a trek! That’s where you’ll find the Lee Chi Ko atelier, named after the master Chinese roaster who passed the torch to his sons Albert and Steven, after preparing poultry for over 30 years. The birds are marinated in a very traditional sweet and sour sauce (soy sauce, honey, spices, rice vinegar) then gently roasted, for a result that’s simply breathtaking. But it’s also possible to leave with roasted pork loin, as sweet as it is subtly spiced, or crispy pork belly rind served by the slice, so you can indulge in the full trifecta! // Bobby Lapinte
The hidden gem: The Peking duck, which you can order whole (€17) or deboned and sold sous-vide (€19). Sunday roast chickens better watch out!
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