Cover The signature peking duck at China House is cooked over mangrove and rambutan wood, imparting a unique flavour profile onto the meat
The signature peking duck at China House is cooked over mangrove and rambutan wood, imparting a unique flavour profile onto the meat
1 / 1
Classic Chinese cuisine meets contemporary refinement at China House Hyatt Regency Kuala Lumpur at KL Midtown
There are dishes you eat, and then there are dishes you remember. Peking duck belongs firmly in the latter category. Long associated with imperial banquets and historic state dinners, it carries a sense of theatre and indulgence few other dishes can match. At China House, the Chinese dining destination at Hyatt Regency Kuala Lumpur at KL Midtown, this legendary bird is treated with the reverence it deserves.
At China House, Peking duck preparation is as exacting as it is ceremonial. White ducks are carefully fattened, air is pumped between skin and flesh to ensure separation, boiling water tightens the skin, and maltose syrup is brushed on to create that unmistakable lacquered sheen. It is a process that rewards both patience and diners. China House puts its own local stamp on the classic by roasting the duck over rambutan wood rather than traditional fruitwood, lending a subtle sweetness to the meat.
In case you missed it: How Kengo Kuma reimagines urban hospitality at Hyatt Regency KL Midtown
The beautiful interior of China House
1 / 3
At China House, Peking duck is prepared with precision and ceremony. Each 2.2 kg duck is roasted for 75 minutes over rambutan and mangrove wood, yielding amber-hued skin, succulent meat, and a subtle smoky-fruity aroma. The dining journey begins with the exquisite skin, served with fine sugar, followed by the classic wrap of pancake, cucumber, melon, special sauce, and a choice of garlic paste or spring onion. The remaining bones may then be transformed into either a flavourful salt-and-pepper dish or a rich duck broth, a complete and sumptuous experience.
Explore more: 13 Asian dishes that survived the fall of dynasties and empires
Peking duck is served with all the classic accoutrements
1 / 5
Yet China House is far from a one-dish restaurant. Helmed by executive Chinese chef Alan Shao, a Qingdao native with a deep understanding of northern Chinese flavours, the menu spans refined classics and regionally inspired crowd-pleasers.
Take the vegetarian tofu soup, for instance. What sounds modest is transformed through knife work of rare finesse: the tofu is cut into fine, parallel slivers that bloom in hot broth like a chrysanthemum. For celebratory tables, live seafood options abound, from Australian rock lobster and Boston lobster to mud crabs, prepared with ginger and scallion, Typhoon Shelter-style, or paired with noodles. For the adventurous, the suggestion to turn premium crustaceans into an opulent mapo tofu delivers a bold, indulgent twist on a familiar favourite.
Above The tea room in China House takes pride in their knowledge of ancient brewing techniques
Above Beauty is not lost on the team at China House
The tea room in China House takes pride in their knowledge of ancient brewing techniques
1 / 2
Meat lovers will find plenty to tempt them too, from crispy garlic lamb chops with black bean and dried chilli to Angus beef fried rice studded with asparagus, and braised silver pomfret with rice cakes—dishes that demand repeat visits.
About
Chelsea is a Dining Writer for Tatler Malaysia. When she’s not eating or writing about eating, she’s probably deciphering which oat milks froth the best for homemade flat whites.
Work
Chelsea writes about where to find great food and is passionate about exploring the cultural significance of different cuisines.
