What’s so special about Peking duck that it graces the most prestigious Cantonese menus?

Before placing the duck in the oven, the skilled chefs at Li Bai gently coat the entire bird with vinegar and malt, creating a golden, crispy skin that is both honeyed and perfectly crisp, while preserving the meat’s tenderness and rich flavour. As diners indulge, they can observe the deft technique of the Li Bai staff, who expertly roll each piece of the crispy duck skin with fresh vegetables and dip it into a rich black bean sauce. The succulent meat and duck bones can be prepared in various fashions upon request. Furthermore, guests are invited to pair this delicacy with more than 60 dim sum options and a selection of other authentic Cantonese main dishes.

Crystal Jade follows the traditional Cantonese culinary philosophy with exacting standards, under the expert guidance of Chef Simon Cheung, who has been with the brand for over 20 years. The culinary creations at Crystal Jade Palace, crafted with premium ingredients such as lobster, abalone, and truffle mushrooms, offer diners an exceptional gastronomic experience within a sophisticated setting that showcases bold Asian architectural elements.

To achieve the perfect golden, crispy skin, tender, juicy meat, and a rich depth of flavour, Crystal Jade adheres strictly to internationally recognised standards. The duck must be carefully selected: it should be above 2.8kg, plump but not overly fatty, and of the correct age. After blanching in boiling water and applying the skin marinade, the duck is left to dry for around four hours, then marinated with traditional spices before being roasted in the oven at the precise temperature. Notably, to maintain the skin’s crispiness, the duck is drizzled with oil upon ordering, and diners can witness the skillful separation of the duck skin, performed expertly at the table.

At Crystal Jade, Peking duck is not only served in the traditional manner but also in a distinctive Hong Kong style. The crispy, golden duck skin is wrapped in a pancake alongside cucumber, spring onion, and hoisin sauce, creating a memorable and unique fusion of flavours. The duck meat and bones are further transformed into a variety of other enticing dishes, such as fried duck noodles and duck bone soup, offering a diverse and complete culinary experience.

Right in the central district of Saigon, Kabin offers an elegant sanctuary where refined space seamlessly blends with authentic Cantonese flavours. Each dish at Kabin represents the culmination of the Cantonese chef’s long culinary journey, cooking not only with skill but also with a deep understanding and passion for preserving original flavours. Every ingredient is carefully selected, and every detail meticulously attended to, ensuring that each dining experience becomes a truly emotional journey.

One of the must-try delicacies at Kabin is the 42-day jujube-scented Peking Duck. The secret to its exceptional quality lies in the elaborate marinating and roasting process. The duck is marinated with a blend of rare ingredients before being stored in a custom-designed drying refrigerator for 42 days. During roasting, the duck is carefully monitored to ensure the perfect temperature, taking over 48 hours to achieve the final result.

When dining at Kabin, guests are treated to Peking duck served with delicate pancakes, shredded cucumber, spring onions, and Kabin’s signature sauce. The remaining duck is expertly prepared into rice or other dishes according to diners’ preferences, offering a rich and varied culinary experience. The marinated duck meat is tender and packed with flavour, while the crispy skin achieves a perfect golden-brown hue, true to the essence of the dish. With its unique flavour profile and the meticulous, refined preparation process, Kabin's Peking Duck stands apart, offering a taste that cannot be replicated elsewhere.

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Tung Garden is a refined Chinese restaurant located within the Eastin Grand Hotel Saigon. Boasting a luxurious ambiance, sophisticated design, and traditional Chinese decor, the restaurant offers an extensive menu of Cantonese dishes, with a particular focus on its handcrafted dim sum, renowned for their unique and enticing flavours. In addition, Tung Garden also serves fresh seafood, grilled meats, and vegetarian options, all expertly crafted by the experienced chef Chau Chan Fun.

At Tung Garden, the highlight of the Peking Duck is its thin, crispy skin, which boasts a rich golden-yellow hue and a distinctive fatty flavour. The secret lies in the carefully balanced blend of spices, ensuring that each piece of duck meat absorbs the full depth of flavour, leaving diners with an unforgettable experience. The skilled chefs expertly slice the duck skin into delicate pieces, creating inviting pancakes, which are then paired with fresh cucumbers and delicious hoisin sauce. The remaining duck meat and bones are transformed into a variety of other delectable dishes, such as fried rice or pho, adding further diversity to the culinary journey.

With its elegant and intimate setting, paired with professional service, Tung Garden is the perfect destination to savour the iconic Peking Duck, a true masterpiece of Chinese cuisine.

The Tatler Best 20 of Vietnam 2025 list and 22 Best in Class awards, recognising the finest establishments in the hotel, restaurant, and bar industries across Vietnam, will be officially unveiled at the Tatler Best of Vietnam event on April 26, 2025.

Tatler Best is Asia’s definitive guide to the region’s top 100 hotels, 100 restaurants, and 100 bars, celebrating the pinnacle of excellence in hospitality and dining. With 22 Best in Class awards—11 for hotels, 8 for restaurants, and 6 for bars—Tatler Best honours the elite of the hospitality world. Nominees are selected through the expert judgement of Asia’s most discerning travel, food, and beverage connoisseurs, individuals who truly reflect the region’s evolving tastes.

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