Roast baby duck stuffed with rice and truffles is one dish that represents Yang's ethos perfectly. Unlike traditional roast duck, the duck is stuffed with fried rice mixed with truffle slices before being roasted for 45 minutes, allowing each grain of rice to soak up the flavors of the truffles and the duck fat.
"I got the idea to make the duck dish when I was visiting Macao to try the local roasted piglet," says Yang. "You can always find inspiration when you travel to new places to eat."
Besides using traditional fermented-flour sauce and sugar as a dipping sauce, Yang also created a passion-fruit sauce to add a sweeter element to the dish.
Fusion steamed fish with hot-and-spicy sauce is another of Yang's new creations. The fish is deboned and steamed to make it tender and fresh, while the soup is cooked separately using chilies and Sichuan peppers.
Stir-fried sirloin with okra is another must-try. Besides the well-seasoned beef, the dish is served on a metallic hand-shaped sculpture that is more like a piece of art than a plate.
"I'm still working on creating new dishes, which will all taste good and look fabulous at the same time," says Yang. Western elements with a Chinese take can also be found on the menu at Wutong Plus, such as fried penne rigate with diced pork and eggplant - which combines a Chinese-style sauce with Italian ingredients.
And with the arrival of summer, the rooftop at Wutong Plus is set to be a popular new spot to take in the night views of Sanlitun and enjoy the summer breeze with Chinese delicacies.
If you go
150 meters south of the side road of Workers' Stadium's east gate. 899 yuan ($141) per person. 010-5352-1539.
