True to its name, this Forest Hills restaurant makes a decent Peking duck; the waitstaff wraps each serving at your table, bundling juicy meat, crackling skin and plum sauce with slivers of cucumber and scallion. (A half order is big enough for two.) But it"s the salt-and-pepper shrimp that"s the real standout--large, moist prawns are fried to a crisp so that you can relish eating the shell. The seasoning includes chili pepper, finely chopped scallions and cilantro. Stick to the chef"s specialties; the rest of the menu can be uneven. Although often crowded, Peking Duck Forest"s noise level is low enough to let you enjoy the lovely piped-in flute music.
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