Cantonese institution Duddell’s is finally back after a head-to-toe revamp, and the result sees the much-loved restaurant step into a new era of modern gastronomy and design, elevating the award-winning dining destination to new heights.
What used to feel like an eclectic art salon with mid-century modern touches has given way to a more cohesive and elegant appearance, upgraded to embody an art collector’s private maison. Designer André Fu drew inspiration from Lingnan culture and the East-meets-West style of Guangdong’s Diao Lou watchtowers from the 1920s to create a space that honours vintage sensibilities and contemporary comfort.
As part of the extensive makeover, Duddell’s has reimagined each of its two floors into distinct dining experiences. On the third floor, the restaurant will continue to serve refined Cantonese gastronomy by master chef Chan Yau-leung – think mouthwatering dim sum, various weekday lunch sets, tasting menus, and a wealth of à la carte selections.
Chef Chan’s signature sautéed prawns with chicken essence ($498 per person) is a time-intensive creation that sees whole chickens slow-steamed into a concentrated broth and served with plump prawns. Also popular among guests, Duddell’s crispy fried chicken ($368 for half; $698 for whole) – which sees marinated, air-dried Longjiang chicken poured over with hot oil more than 300 times to achieve a crisp skin – makes a grand return.
Meanwhile, The Upper Room at Duddell’s is a vibrant new space curated for all-day enjoyment, where guests can gather and socialise for lively weekend brunches, dim sum as late as you like, small plates, and artistic cocktails. Lounge-like and laid-back, The Upper Room takes Cantonese cuisine down a more playful route, presenting dishes such as spicy mala beef shank ($138) with Sichuan peppercorn, pan-fried buns ($108) filled with black pepper A4 Wagyu beef, Duddell’s XO sauce stir-fry ($198), and more. If you want to take the thinking out of the ordering, there are also set menus for lunch and dinner.
Duddell’s all-you-can-eat weekend brunch is a time-honoured ritual, with regular and vegetarian options available for the dim sum selections. Choose from a free-flow package ($638) that includes fresh juices and soft drinks; a non-alcoholic package ($788) that brings Saicho sparkling tea, ginger lemon fizz, and Virgin Marys into the mix; the Veuve Clicquot Brut Yellow Label package ($998); the Ruinart Blanc de Blancs package ($1,388); or the Krug Grand Cuvée package ($2,688) for the ultimate splurge, all free-flow.
Cocktails have benefitted from a reworking as well, and Duddell’s new drinks are inspired by the ba gua map used in feng shui practices. Nine different cocktails are designed to correspond to the energies represented in the ba gua, with the bold, nutty Thunder ($138), made with whisky, pistachio orgeat, hazelnut liqueur, lemon, and peach; and the tropical, rum-based Heaven ($138) with coconut falernum and pineapple leading the pack.
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