[Photo provided to China Daily]

He finally chose White Pekin ducks, which have a tender, less gamy flavor, raised by Maple Leaf Farms, a duck producer in the US.

"The ducks from Maple Leaf Farms are not perfect for roasting Peking ducks, but they are the best we have found in the US to substitute for the ones we use in China."

Da Dong's big New York opening has been long in the making. In fact it shipped some of its patented electric stoves designed specifically for roasting ducks to the city two years ago.

Talking of his vision of promoting Chinese cuisine overseas, Dong says: "Dining mirrors the economic status of society. Historically Chinese restaurants have been perceived as low-quality, low-cost operations with poor service. That is mainly because of the social conditions that prevailed in China at the time.

"But these days, with China's rise as a global economic power and the growing status of Chinese overseas, Chinese food and culture have begun to gain popularity worldwide. It's high time that Da Dong brought Chinese culinary arts and culture to foreigners via our New York eatery."

The potential for fine Chinese restaurants abroad is huge, he says.