We've occasionally gotten grief from readers and friends about the ongoing "Top 33" status of the Taiwan Kínai Étterem [details/user feedback] [related Chew items], the sprawling banquet-style restaurant that sits in a nondescript building in Budapest's District IX, and which (we are told) is Hungary's oldest premium Chinese eatery. Rather than writing a long post listing its various qualifications for inclusion on the T33, or our qualifications for judging it T33-worthy, today we're just going to focus on one important fact: On any given day, you can walk in the place unannounced and order up a complete Peking Duck with all of the trimmings.

If you hadn't heard, making Peking Duck is an imperial pain in the behind. First, you need to inflate the bird full of air, separate the skin from the body, scald the poor thing in boiling water, repeatedly coat it with molasses, and then let it dry for at least a day, to ensure that the skin (which is the real point of the dish) is crispy and succulent. This is why many restaurants that have it on their menus require you to order it a full day in advance.

But not Taiwan! On numerous occasions we've just showed up and ordered Peking Duck on a whim, and only waited a few minutes before a member of the staff showed up with a little trolley and carved our bird table-side. Because of all the work and cost involved in preparing the dish (which includes the steamed pancakes, scallions, cucumbers and sweet sauce you roll the crunchy bird bits up with) the price is a somewhat foreboding Ft 7,935 (€32). But it's a price we think is well worth paying, given that, along with a few other dishes, it can delight an entire lazy-Susan-equipped table full of diners.

And if this isn't enough of a reason to keep loving Taiwan, note also that the deal includes a big pile of meaty bones, which you can either take home for soup, or have brought back to the table deep-fried, an unforgettable culinary coronary event all of its own.