Brought to you by the same people behind Kai Garden, Kai Duck is the brand’s more casual and affordable offshoot located on the fifth floor of Ngee Ann City.
The restaurant specialises in Hong Kong-style roast meats, with an emphasis on Cantonese-style Peking duck. But you won’t just be finding Peking duck in its traditional form here. Instead, the kitchen puts innovative spins on the classic dish, serving it in various formats like Peking duck pizza ($29.80) or Peking duck California hand roll ($6.80).
We hear the duck pizza’s a hit among children – crispy Peking duck skin is layered over flour crackers and onions and topped with a creamy mayo and cheese sauce. While unique, the mayo and cheese filling can be a tad overpowering, so if you want to truly savour the taste of Peking duck, we recommend going straight for the signature whole Peking duck ($98) instead.
Dishes like the claypot braised fish maw with radish ($38) and hot pot panda rice ($38) are also great for health-conscious diners or older folks. The former is a collagen-rich stew of winter melon, fish maw and turkey ham that’s savoury, nourishing, and packed with nutrients for those keeping their skin elasticity and joint health in check. Get your carbs in with the low-GI wok-fried panda rice – ideal for diabetic patients. The rice is stir-fried tableside and comes with Peking duck and a blend of Italian mushrooms and truffle sauce.
For something different, try an upgraded version of Canto-style steamed fish, featuring Empurau fish with minced pork ($58). Done Hubei-style, the fish comes with a handmade meat patty and chunks of water chestnut for an added bite, and boasts a sweeter profile tailored for the Singaporean palate.
Other dishes that deserve a shoutout include the BBQ Iberico pork ($24.80) that’s served with a drizzle of homemade sweet peanut sauce, as well as the deep fried Norwegian cod fish with vinaigrette and pomelo ($22.80).