One of the specialist chefs at the Peking Garden restaurant in Hong Kong. This is one of the best restaurants for Peking duck and when we were there on a Saturday lunchtime, the ducks were served non-stop.

The duck would come out of the kitchen, shiny and fresh. The waiter would present it to the table for inspection, then it goes to the chef’s station. Diners have a choice of skin only or skin with meat. In short precise strokes the chef slices even portions onto an oval platter with a duck handle.

It’s one of the greatest dishes in the world, and you can see the focus and expertise in this chef’s action.