Served with house-made crêpe and traditional garnishes, this is decadent; probably the best Peking duck we’ve had in Singapore. Its thinly sliced skin shines in its own jus, perfectly crisp with a gentle underlying layer of fat, just sufficient to make it unctuous without cloying greasiness.
Then wrapped in a chewy savory crêpe with cucumber stalks and julienned leek, and dressed in a sweet-savory duck sauce, this creation is gold. It is impossible to turn down a second helping, or a third for that matter.

But the enjoyment does not end there. A second course [$10 for half; $15 for whole] of the dish awaits – its meat briskly fried in black bean sauce and tossed in chili powder to exude aromatic flavors of Chinese spice, soft hues of pink showcases its tenderness as it should be, robust salty, savory and spicy flavors coming together in unison to please the palate.

Read the full review our gastronomical experience at YÀN (宴) on GourmetAdventures.net.

Photo credit 📷 : @yancantonesecuisine