Cover Singapore’s top Cantonese chefs, Ricky Leung, Ku Keung, and Liu Ching Hai, recommend the best roast duck in Singapore
Singapore’s top Cantonese chefs, Ricky Leung, Ku Keung, and Liu Ching Hai, recommend the best roast duck in Singapore
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Singapore’s culinary maestros share their go-to spots for succulent roast duck
Stay away from rubbery, lacklustre imitations. Our pursuit of the perfect roast duck is a culinary pilgrimage that separates the devout gourmand from the casual consumer. And who better to ask than masters of craft themselves? These revered Cantonese chefs in Singapore have gone beyond the hawker hype and into lauded kitchens where mastery is measured in mahogany hues and glistening lacquered skin.
These aren’t just “good” roast ducks; these are the best in Singapore. The ones that make your eyes roll back in your head, the ones that make you lucid dream, the ones that have these top chefs themselves craving for more.
Read more: The best crispy roast pork in Singapore, according to top Cantonese chefs
Sum’s Kitchen
Above Roast duck at Sum’s Kitchen (Photo: Instagram/@benzobev)
Roast duck at Sum’s Kitchen (Photo: Instagram/@benzobev)
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Ricky Leung, executive Chinese chef of Hai Tien Lo
“The roast duck at Sum’s Kitchen is hands down the best I've ever had in Singapore. The skin is fresh, crispy, perfectly spiced, yet juicy. The meat is soft, smooth, and cooked to perfection, reflecting the exceptional roast skills of the chef. The harmonious blend of five-spice powder and star anise is clearly present, leaving a delightful aftertaste. What sets this place apart is the dedication to freshness. The chef roasts the ducks twice a day—once in the morning and once in the evening—ensuring they are served within the optimal window of two to four hours after coming out of the oven. Despite being tucked away from the city centre, this small shop has a loyal following. Every morning, even before it opens, eager diners gather at the door, drawn by the irresistible promise of its legendary roasted duck.”
Sum’s Kitchen
Address: 3 Jalan Legundi, S(759266)
Mott 32 Singapore
Above Roast duck at Mott 32 (Photo: Instagram/@mott32sg)
Roast duck at Mott 32 (Photo: Instagram/@mott32sg)
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Ku Keung, executive Chinese chef of Golden Peony
“My choice is deeply personal as my good friend, executive chef Lee Man Sing, helms the kitchen of the lauded Mott 32 in Hong Kong. At the Singapore outpost in Marina Bay Sands, I can enjoy his signature from afar. I admire the roasting precision and the choice of using Irish duck—known as the Wagyu of ducks for its higher fat content. The restaurant roasts the ducks over apple wood, which results in beautifully crispy skin and succulent meat as well as a distinct ribbon of smoke to each bite. The commitment to quality and freshness is upheld by roasting each duck fresh upon arrival, which is why you’ll need to order it in advance when you make a reservation to avoid disappointment.”
Mott 32 Singapore
Address: 10 Bayfront Avenue, B1-42-44 The Shoppes, Marina Bay Sands, S(018956)
In case you missed it: The best roast suckling pig in Singapore, according to top Cantonese chefs
Kai Duck
Above Roast duck at Kai Duck (Photo: Instagram/@sgkaiduck)
Roast duck at Kai Duck (Photo: Instagram/@sgkaiduck)
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Liu Ching Hai, executive Chinese chef of Summer Palace
“Kai Duck is where I often visit with my family on my day off, my go-to choice outside of Summer Palace. My culinary ethos is centred around the trifecta of colour, aroma, and taste or as we say in Mandarin “色香味”, and Kai Duck embodies all three in my books. The meticulous seasoning helps bring out the duck’s natural sweetness while maintaining a perfect balance of savoury spice. The roast is well-executed; crisp, golden skin with tender, juicy meat, showcasing everything I search for in a proper roast duck. Beyond technique, I believe a great roast duck should evoke sheer comfort and enjoyment.”
Kai Duck
Address: 391 Orchard Road, #05-10/11 Ngee Ann City, S(238872)
