Say London roast ducks and Four Seasons Chinese Restaurant – not the hotel group, nor the durian dessert chain – should come to mind. The brand's Capitol Piazza restaurant is the group's third outpost in Asia, but instead of the Irish poultry that's cooked up at the original, the ducks ($22/portion, $36/half, $68/whole) of Dutch and Bangkok origin here are stuffed with the group's signature mix of herbs and spices, fired with a vinegar and maltose syrup for sheen, then draped in a mix of sweet sauce and five spice to serve.
Outside of the headline drawing quackers, Four Seasons is like most other Cantonese restaurants, with communal plates like steamed seabass in black bean sauce ($36), Chinese style honey pork chop ($28) and lobster noodles ($88) on offer.
|Venue name:||Four Seasons Chinese Restaurant||Contact:|
#02-27/29 Capitol Piazza
13 Stamford Rd
|Opening hours:||Daily 11am-10.30pm|
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