[CLOSED] Duckland (Resorts World Sentosa)

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26 Sentosa Gateway
#B1-222/223 Resorts World Sentosa
Singapore 098138

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From the Burpple community

The signature speciality, Roast Irish Duck ($38, half duck) is roasted to a crispy skin with a juicy meat within, served with a selection of dipping sauces that consist of raspberry sauce, calamansi chilli, yellow mustard, and the braised duck jus. To pair with the roast duck, what better than the Duck Fried Rice ($14.80) that is topped with a 3-day marinated ramen egg.

Besides the range of duck dishes, there are other non-duck ones such as the Charcoal-grilled Irish Babyback Ribs ($32), which to my surprise was equally delish. The portion of ribs is good for 2-pax to share, and the meat falls off the bone easily. What elevated the dish even further was the secret-recipe sauce rub that had a nice tanginess, savouriness, and a hint of spiciness. This dish is served with duck fat fries that was so addictive that we finished it clean. For something comforting, there is the Shrimp Dumpling Soup ($13.80) that has been stuffed with black fungus and bamboo shoot, cooked in a duck bone broth that had the collagen mouthfeel. The addition of white radish to absorb all the duck broth was very satisfying to eat.
🍴 Duckland
📍 26 Sentosa Gateway, Resorts World Sentosa, #B1-222/223, Singapore 098138

A casual dining restaurant specialising in roast duck and other duck-related delicacies, order up their signature Roast Irish Duck ($68), Duck Confit & Waffle ($20.85) Their aromatic Duck Fried Rice ($12) had Burppler Siming T raving how it was "executed well with a perfect fried rice, done in a “zi char” way, with diced roast duck, diced cucumber, corn, spring onions and shallots. The duck meat were mostly visible from the top of the mountain of rice, showing abundance of them. And of course, you could taste the distinct duck fat that came largely from the skin.
Photo by Burppler Iced Long black


Shaped like a cigar, this savoury spring roll is filled with minced duck meat, mozzarella. onion and pickle. A touch of Sichuan spice adds to the flavour.

A robust recipe of rice with roast duck, sweet corn zucchini and fried shallot. This was a tad too salty and oily to my liking but definitely flavourful.

Fall-off-the-bone tender ribs rubbed down with
secret-recipe sauce and slow-grilled to perrection. Indeed the meat fell off easily from the bone, tender and soft and was very well marinated.

Roast to perfection, with tender juicy meat, and served with a selection of dipping sauces: raspberry sauce, calamansi chilli, and yellow mustard.