Chef Wei Lin's previous restaurant, a dim sum hall in Hong Kong, closed during the pandemic. She spent two years cooking at home, experimenting with Peking duck—the dish that defined her childhood. The result, Jing, strips away the theater (no tableside carving) and doubles down on precision. Each course isolates a single texture or flavor note of the same duck. The Five-Duck Philosophy Course one is crispy skin only, served with Sichuan chili oil and a single piece of steamed bun. The skin has been aged for 36 hours and roasted at three different temperatures. Course two features shredded meat, barely warm, with oyster sauce and pickled scallion. By course four, the fat becomes a silken emulsion spooned over egg noodles. It's methodical, almost scientific. "Western restaurants treat whole bird cookery like a puzzle to solve. We treat it like a conversation," Wei says, gesturing at the sparse dining room. Jing seats 18 people nightly, five nights a week. Reservations vanished within 72 hours of opening. The meal costs $185 per person and pairs naturally with aged baijiu or sake.