Peking Duck & A Lot Of Mystery

The Peking Duck at Joe’s Peking Duck Original 1984 is worth seeking out. The rest of the menu, it’s a mystery.

Poon later explains how his love of fusion grew from being trained in Italian and French cooking as well as Chinese. I give him props for creativity, but so much of the fused fare seems grounded in arbitrary experimentation rather than the tenets of good taste. Philadelphia Cream Cheese appeared in an inordinate number of dishes, laid thick on the candy-sweet demi glace-and-soy-glazed eggplant pizza and bound tiny bits of lobster inside some greasy wontons.

Duck and Cover [Philadelphia Weekly]
Joseph Poon [Official Site]