This was marinated with 23-year aged chen pi, which imparts to this duck a citrusy brightness. And I love the crisp skin and hidden layers of fats, the result of meticulous roasting process by Head Chef of Kam’s Roast - Chef Wong Kwan Sang who hails from Hong Kong and is now permanently stationed in Kam’s Roast Singapore to help maintain the standard and quality of the roast meats.
🔸
They also use a secret mix of seasoning ingredients handed down for generations by the Founder of Hong Kong Yung Kee Restaurant, and that flavour permeates the entire duck.
🔸
Because of the amount of effort required to make this dish, this needs one day advance order, and is available only in limited quantities.
🔸
[Media Invite]