iDen & Quanjude Beijing Duck House

iDen & Quanjude Beijing Duck House: Beijing Roast Duck in New York and Vancouver

iDen & Quanjude Beijing Duck House is a Chinese restaurant focused on Beijing roast duck, with locations in New York (United States) and Vancouver (Canada). The brand presents itself as the heir to Quanjude, a company founded in 1864 in Beijing and renowned for its traditional roasting method. The project seeks to bring that tradition to North America while combining it with a contemporary approach.

A brand with origins in 1864

Quanjude was established in 1864, during the Qing dynasty, under the reign of the Tongzhi Emperor. Its duck preparation technique uses open ovens and smokeless hardwood, such as Chinese date, peach or pear wood, to impart a fruity nuance and golden, crispy skin. According to the company's account, this recipe originally came from the imperial kitchens and reached the general public when the first manager, Yang Renquan, acquired it from a retired palace chef. The first location, called Dejuquan, opened in Yangrou Hutong in Qianmen, one of the busiest areas of Beijing.

The company states that its Qianmen restaurant employs more than 400 people and can seat 900 diners at a time. The brand presents itself as one of the largest restaurant groups in China and as the first Chinese restaurant company listed on the stock exchange. Among the milestones it mentions are having served more than 200 heads of state and dignitaries, and having been the setting for diplomatic meetings, such as the dinner hosted by Premier Zhou Enlai for U.S. Secretary of State Henry Kissinger in July 1971.

Executive Chef: Matt Chen

Matt Chen is a partner and executive chef of iDen & Quanjude. Born in Macau, he began his culinary career at the age of 14 under the tutelage of his uncle, head chef at the Chinese restaurant of Hotel Lisboa Macau. In 2000 he joined the Humble House Group, where he worked for 17 years in Cantonese restaurants such as My Humble House, Sukhothai at Sheraton Grand Taipei Hotel and Le Méridien Taipei. In 2017 he was invited to lead the kitchen at Le Palais, in the Palais de Chine Hotel. From the first edition of the Michelin Guide Taipei in 2018, he led the restaurant to retain three Michelin stars for five consecutive years, an achievement that made him the first chef in Taiwan to reach that distinction. His stated goal is to bring high-level Chinese cuisine closer to North America.

Vancouver Accolades

The Vancouver location has received a Michelin star for four consecutive years: 2022, 2023, 2024 and 2025. The company presents these accolades as part of its trajectory of culinary excellence and its commitment to authentic Beijing flavors.

Dining Offerings and Menus

The offering is built around Beijing roast duck and complemented by a varied menu. Available menus include tasting options, dim sum, main menu, desserts, drinks, cocktails, wines and a special lunch menu. A Mid-Autumn Reunion Menu is also offered. The offering is tailored to each location, with specific menus for New York and Vancouver.

Events, Memberships and Access Policy

The restaurant hosts events and weddings, and has a membership program. It also maintains a section of articles and charitable activities. Regarding access, a dress code applies that prohibits shorts and slippers and recommends elegant attire.

Nutritional Data on Roast Duck

According to information disseminated by the company, Quanjude roast duck contains between 16% and 25% protein, a level higher than other meats, and 7.5% fat, mostly unsaturated and low in carbon. Duck fat has less cholesterol than other animal fats. It is traditionally accompanied by pancakes, sweet sauce, scallions, cucumber and garlic to balance the intake.

Locations

New York Location: 3 E 52nd St, New York, NY 10022

Vancouver Location: 2808 Cambie St, Vancouver, BC V5Z 2V5