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, 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 a special blend of spice powder before it’s roasted. It’s served with the usual ingredients and a house-made soybean paste for added depth.