Kai Duck Lunch

Post by Chiefeater Luke Soon

Another of our regular - Kai Duck. Located on the fifth floor of Ngee Ann City - we stumbled upon a casual Cantonese restaurant boasting modern interpretations of our favourites HK dishes.

Today we had:
1. Braised pork trotters with sea cucumber in claypot (6.5)

2. Shredded duck noodles (7.5)

3. Steamed coral grouper in HK soya sauce (with fungus and coriander)
The steamed fish feeds 3 to 4 pax and is expertly steamed with HK soya sauce (know the difference!) and copious amounts of Chinese coriander sprinkled on top. Heavenly. Heavenlier still, with steamed white rice

4. Stir fried French beans with minced pork (7)

5. Pineapple bor luo bun (7.5)

6. Ice layered milk HK tea (7)
For drinks, try their layered milk tea. I’m sure everyone is familiar with the HK style milk tea. This just adds depth with gula melaka as a base. Win!

Focus on the Duck

As the name of the restaurant suggests, the main focus of Kai Duck is undoubtedly their duck. Foodies will be pleased to know that Kai Duck uses Irish duck or better known as the wagyu of duck for their dishes. There’s Travelling Duck in Sunway somewhere that I’ve sampled with my parents during one of my visits back in 2021 or was it 2022. This easily beats that.

As usual- what I define as ‘regular’ means we visit at least 2x a month. There was a time back in 2023 - I recall we had Kai Duck 2-3x per week!

Obviously Kai Duck means business when it comes to their canards. Since 2019, the duck here was everything it promised to be, expertly roasted such that the skin was crisp but not dry, and the meat was tender and juicy. It was well-seasoned, with an excellent marinade that guaranteed a gratifying mouthful.

It came as no surprise as Kai Duck is helmed by award-winning, Group Executive Chef Fung Chi Keung. And with me, it’s always about Consistency over Intensity - something that Chef Fung exudes the past few years.

Almost every dish we’ve tried over the years is at least a 6.5, but lately (end 2023 onwards), we’ve settled on a few menu items that promises an enjoyable, predictable experience each time.

These are: the duck, the steamed coral grouper fish SGD108 to SGD112 and my daughter’s must haves: the pineapple or bor luo buns made famous by HK pastry chefs and rice killer : stir fried French beans with pork mince

This is a place our family visits at least 1x a week, or even during “low season” 2x a month. Good innovative take on your HK favs surely. While we go for the steamed fish and roast duck - you can opt for the dim sum treats that are equally tantalising. Basically, an establishment for all seasons and all members of the family! Enjoy..

SGD319 for 3 pax for the items we had above.

Business Hours
Monday to Friday
11:30 am to 03:00 pm
05:45 pm to 10:00 pm

Saturday and Sunday
11:30 am to 04:00 pm
05:45 pm to 10:00 pm