Time Out says
The star attraction of this corner seafood restaurant isn’t crabs or prawns, but roast duck. There’s nothing fancy about the plate: it’s a serving of white rice, cucumber slices and eight to ten pieces of roast duck that ranks as one of the best in PJ, and even rivals Petaling Street’s famous ‘Sei Ngan Chai’. The skin on the roast duck is crispy and fatty, while the meat is consistently juicy and flavourful. Equally important is the duck sauce that arrives with every plate, which is made from the jus of a freshly roasted duck, sweetened with caramelised onions and spiced with five-spice powder.