The Best Peking Ducks in Singapore
- Mott 32 SingaporeMott 32 Singapore
- Jiang Nan-ChunJiang Nan-Chun
- Min Jiang at DempseyMin Jiang at Dempsey
- Imperial Treasure Super Peking DuckImperial Treasure Super Peking Duck
- TungLok XiHé Peking DuckTungLok XiHé Peking Duck
- Wan Hao Chinese RestaurantWan Hao Chinese Restaurant
- Hua TingHua Ting
- Jade RestaurantJade Restaurant
- Yellow PotYellow Pot
Arguably the most popular dish in Chinese restaurants, local chefs have come up with inspired takes on this traditional favourite
This story was first published on April 4, 2016 and updated on February 25, 2021.
The epitome of any Chinese feast is one with a Peking duck served in the middle of the dining table. A treat for the whole family, it’s always enjoyed for its skin that crackles on every bite and the tender meat that overwhelms the palate in a good way. Even better is when you dab a bit of sugar on the skin; add hoisin sauce, sliced cucumbers and scallions before you wrap it with a thin crepe. Bite into it and you’ll easily understand why this dish was served to Chinese emperors in the past. Here are some of the best restaurants serving this dish.
Mott 32 Singapore
The opening of this popular Chinese restaurant at Marina Bay Sands means we don’t need to travel to Hong Kong for a taste of its apple wood‑roasted Peking duck “Signature Mott 32 Cut”. It’s a cult favourite for good reason: the 42-day duck is stored in a custom-made fridge that mimics Beijing’s cooler climate, and this ensures the fat layer under the skin develops a melt-in-the-mouth texture when it's roasted for 24 hours over applewood. This cooking method also results in a crispy skin and moist, tasty meat.
While there are so many reasons to visit the renowned Chinese restaurant at Four Seasons Hotel—the glamorous interiors, attentive service, sumptuous food and fine wines—we narrow it down for you with one special dish: signature Peking duck.
Known as one of its signatures, the chef takes up to 14 hours to prep this dish before it’s roasted in a customised mesquite oven. The result? A golden brown duck that’s bursting with flavours from the skin to the meat. It’s served with two types of wraps (plain and flavoured) together with usual homemade sauces, cucumber, sugar. For a modern spin, it also comes with premium caviar.
Min Jiang at Dempsey
What would make us travel all the way to Dempsey? Five words: legendary wood-fired Beijing duck at Min Jiang. It has earned a reputation as one of the best ducks for a good reason. It’s prepared by the Chinese chefs using an ancient recipe that has remained a secret until today.
Served with eight different condiments, the chef skillfully scarves the meat in front of your eyes. Just looking at the tender meat with thin and crispy skin is enough to make your mouth water. And when it’s served with the wrap and other ingredients, it’s just heaven on the palate.
Imperial Treasure Super Peking Duck
When a restaurant has the words “imperial” and “treasure” attached to its name, you’ll expect great things from its dishes. Fortunately, the kitchen team delivers especially with its menu and the signature item—super Peking duck.
Prepared by Chinese chefs in the traditional method, the duck undergoes hours of preparation (hence, orders should be made three days in advance) before it’s cooked in a wood-fired oven using lychee wood. The special way it’s roasted gives the meat a smoky flavour with just a hint of lychee. Of course, our favourite is still the skin which remains as crispy as ever.
TungLok XiHé Peking Duck
The restaurant is a collaboration between Tunglok Group and Beijing’s XiHé Group, which is famous for its Peking duck. Therefore, it doesn’t take a rocket scientist to know that the star of the show here is the Peking duck.
The chefs only use top-shelf London duck from Ireland's famed Silver Hill Farm. The poultry is prepared and cured for three days before it's slowly roasted to ensure the beautiful flavours are in every bite. Served with the special eight-treasure condiments platter.
Wan Hao Chinese Restaurant
Located in the heart of Orchard, Wan Hao Chinese Restaurant is the restaurant to visit when you suddenly crave for Peking duck after shopping. The kitchen team makes sure it’s worth the trip by offering you a version that uses premium Irish London duck and stays true to the traditional way it is cooked.
Prepared by the Cantonese master chefs, they begin the preparation of flavouring and hanging the duck to dry days in advance. When it’s ready, they roast it in a special oven until it achieves that oh-so-crisp skin and succulent meat. Like all Peking ducks, it’s served with traditional Chinese crepe and usual accompaniments to complete the meal.
The contemporary Cantonese restaurant prepares its signature Peking roast duck the traditional way, ensuring the skin remains crisp and the flesh moist and tender. It comes with the usual garnishes such as leeks and hoisin sauce, as well as homemade crepes to wrap the succulent meat with. The team carves it tableside for extra flair and whatever meat is left can be cooked with rice and noodles.
For the restaurant’s signature Peking duck, master chef Lap Fai sources plump poultry from Malaysia which he infuses with aged Pu-Erh tea to give it a beautiful aroma earthy flavour. He then roasts it to a smoky perfection, turning the poultry every 30 to 40 minutes to ensure a crackling skin and succulent meat. It’s served with handmade wraps, onions, cucumbers and a zesty yuzu sauce concocted with a blend of secret ingredients.
In preparing his signature Peking duck, Chinese executive chef Leong Chee Yeng only uses free-range ducks with plump skin and without a strong gamey flavour. He cleans it thoroughly and bathes it in a medley of spices including Sichuan peppercorn, fennel, cinnamon stick, garlic and star anise. He does the extra step of coating the skin with maltose syrup, which ensures a crisp and caramelised skin upon roasting. Leong serves the duck with rock sugar orange peel, sweet ground black bean sauce, fresh spring onion, cucumber and thin pancakes.
(Related: Cantonese Classics Shine At Jade Restaurant)
The restaurant is back and so is its classic roast duck beloved by many. In creating this masterpiece, the chefs only use free-range ducks from Malaysia, which are grown to their preferred size of 2.8kg for the ideal ratio of lean meat and fat. The bird is marinated for two days in a medley of herbs and spices, including Sichuan Peppercorn, Angelica Root and our special blend spice powder before it’s roasted. It’s served with the usual ingredients and a house-made soybean paste for an added depth.
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