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Jing Yaa Tang's executive chef Li Dong brings his penchant for duck to his corporate sister restaurant, Feast at East Hotel Beijing, where host chef Rob Cunningham regularly presents a Carnivore Club night. The idea is to create a menu that uses most parts of an animal, and Li starts things off on Thursday with a tasting plate (pictured) of marinated duck tongue, duck foie gras, tea-smoked duck breast, eight-treasure duck-neck sausage, and sauteed duck liver with mustard and shitake mushroom salad. The dinner also includes a sweet-and-sour duck soup with blood tofu and a crispy main course of twice-cooked duck leg with peach and star-anise chutney. Save room for (duckless) dessert: coconut panna cotta. Cost: 238 yuan ($37) plus 15 percent service charge.
5:30-10 pm, Sept 17. Feast at East Hotel Beijing, 22 Jiuxianqiao Road; www.east-beijing.com; 010-8426-0888.
