In a quiet South Pasadena neighborhood, Dr. Hong Pham, a radiologist at Kaiser, has transformed a longtime culinary hobby into a thriving business centered around roasting traditional Cantonese Peking duck. Operating out of his backyard, Pham’s pop-up, branded “That Peking Duck Guy,” has gained significant attention for its distinctive 10-day dry-aging process and live cooking presentations, generating a waitlist that now exceeds 300 customers and attracting catering requests for large events.
Pham’s interest in Cantonese barbecue was sparked by videos on YouTube featuring street food stalls across Asia. After extensive research, he acquired a specialized silver pod-shaped roasting oven—locally known as a “Chinese duck roaster” or nicknamed the “Apollo oven” due to its shape—from Riverside, California. Experimenting with a range of Cantonese barbecued meats, he found roasted duck to be the most challenging and ultimately the centerpiece of his culinary pursuit.
Seeking guidance, Pham contacted chef Mei Lin, known for her advocacy of Cantonese barbecue and her previous work with restaurants such as Nightshade and 88 Club. Lin describes Pham as “incredibly passionate and dedicated,” noting his careful attention to technique and willingness to invest time in mastering the complex preparation of Peking duck. Following Lin’s advice, Pham produced his first successful duck, which encouraged him to expand beyond family and close friends to serving larger groups that include industry figures like television producer Phil Rosenthal and chef Roy Choi.
Pham’s background in food extends back decades. Alongside his wife Kim, he co-founded the food blog Ravenous Couple in the early 2000s, documenting their Vietnamese family recipes, which led to hosting cooking classes and community meals. His experience with large-scale cooking dates to childhood when he helped his mother prepare meals for hundreds at their Vietnamese church in Michigan.
Pham’s signature preparation involves dry brining the duck with salt, white pepper, galangal, and five spice, followed by dry-aging the bird for seven to 10 days. The roasting process includes scalding and insufflating the skin to achieve the dish’s characteristic crispness, considered a hallmark of authentic Peking duck. In addition to whole Peking ducks, Pham also prepares deboned “pipa” or “guitar” ducks, which are spatchcocked and roasted for a shorter duration with an emphasis on tender, seasoned meat.
His business model often includes on-site roasting at catered events, where guests can watch the ducks being pulled fresh from the roaster and carved. Pham’s assistant, Scott Lem, plays an integral role in this process. The live presentations have added an experiential dimension to Pham’s pop-ups and catering services, transforming the meals into culinary events.
Pham’s dedication to preserving and sharing traditional Cantonese cooking methods, combined with his meticulous approach to preparation and presentation, has positioned “That Peking Duck Guy” as a notable new entrant in Southern California’s diverse food scene, bridging his medical career and culinary passion.