Today we’d like to introduce you to Restaurant Le Voyage, a Chinese restaurant in Munich. Open for over six years, it has been winning hearts with its exquisite decor, thoughtful menu, and the warmest, passionately welcoming owner.
Step inside, and you’ll find yourself in a cozy lounge vibe with bright but relaxed lighting. The restaurant offers spacious six-person round tables as well as more intimate two- to four-person tables, most seats come with comfy cushions.
Le Voyage is said to have one of the most mouthwatering Xuzhou specialties and what might just be the most authentic Peking duck in the city—so we had to put it to the test, and it did not disappoint.
Restaurant Profile
🏷️ Name of the Restaurant: Restaurant Le Voyage
📍 Adress: Fallmerayerstraße 16, 80796 München
🍜 Style: Chinese Cuisine – stir-fries, rice dishes, noodle dishes, dim sum, grills, soup, vegetarian options etc.
💰 Price: around 20 – 35 EUR per Person (incl. Drinks and Tips)
V5 He Xiang Ou Jia (荷香藕夹) – lotus root fritters stuffed with pork
This delightful appetizer is crispy on the outside, earthy-sweet from delicate lotus root slices, and packed with a juicy, ginger-marinated pork filling.
The shell is crisp and light.A quick fry gives these thin lotus root “sandwiches” a satisfying crunch without greasy aftertaste.
The lotus root itself has a subtle nutty sweetness and a refreshing crunch, balancing the rich pork filling.
The lean, tender pork is seasoned with fresh ginger for a warm, aromatic kick – juicy but not oily, with a savory depth. The meat is finely minced to ensure it cooks through in minutes, while staying succulent.
This is one of the rare fried treats that doesn’t weigh you down.
H4 Peng Cheng Di Guo Ji (彭城地锅鸡)– Chicken Pot with Chili, Potatoes, and Flatbread in Xuzhou Style.
This rustic, chili-laced dish from China’s Jiangsu province is served in steaming pot of tender bone-in chicken, smoky spices, and elastic handmade flatbread.
The juicy, bone-in chicken is slow-cooked until it’s fall-apart tender, soaking up a rich, savory broth with a hint of sweetness. Infused with ginger, leeks, and star anise, the broth carries layers of warmth and aroma. Every meat piece is deeply seasoned — smoky from the seared pot bottom, slightly numbing from Sichuan peppercorns, and finished with a fiery chili kick. It’s so flavorful that it’s almost unreal.
The wide flatbread is so elastic, it practically bounces back when you lift a ribbon. Like flavor sponges, they absorb every drop of the addictive broth while staying perfectly chewy.
A mix of fresh and dried chilies brings serious heat (though adjustable!), while cilantro adds a bright finish. Potatoes melt into the broth, thickening the sauce that clings to every ingredient.
Served with rice, it’s a full meal that’ll leave you buzzing.
E1 Le Voyage’s Signature Peking Duck (招牌北京烤鸭)
Le Voyage serves an authentic version: dry-aged, air-pumped, and roasted golden masterpiece with crisp, glistening skin and succulent meat, prepared using techniques perfected over 600 years in Beijing’s imperial kitchens.
Due to its limited daily supply, it’s better to order ahead. Each duck is roasted fresh to order and can take up to 30-minute wait.
First things first – let’s talk about the most magical part: the skin. Each piece shimmers with a mahogany color and shatters like an edible glass. With all excess fat rendered out, the skin becomes translucent, aromatic, and impossibly light. Savor a piece naked or with a light dip in the sauce, to appreciate its pure, umami-rich crispness.
The silky duck meat has a subtle smokiness. It is unbelievably moist without being fatty – just clean, profound duck flavor.
Eat it the traditional way: take a warm, paper-thin pancake (薄饼), spread the sweet bean sauce (甜面酱) — a thick, dark sauce that’s savory and sweet with hints of fermented soy— then add duck, crisp skin, and fresh vegetable strips of cucumber, carrot, and scallion (大葱), maybe lettuce too for extra freshness. Fold it like a mini wrap, and you’ll get crispy, tender, juicy, fresh, and sweet-savory all in one bite.
The half duck is perfect for 2 people to share as a centerpiece dish!
Le Voyage specializes in Huaiyang cuisine—a refined culinary tradition from China’s Jiangsu province known for its delicate flavors, artistic presentation, and emphasis on fresh, seasonal ingredients. Think braised meats, clear broths, and subtle sweetness balanced with savory depth.
But if you want more existing flavors, they also serve a great variety of authentic spicy Sichuan dishes, like the fiery Mao Xue Wang or aromatic grilled fish.
Beyond today’s highlights, we are also eyeing their steamed turbot (Duo Bao Yu), a whole fish dish with glossy, tender flesh and a light soy-scallion dressing – another good example of their balanced and elegant dishes. Yet that’s a story for another visit.
Their braised pork is truly unforgettable. I’ve been craving it ever since I first tried it!