While most Singaporeans should be familiar with the usual Roast Duck and Peking Duck, the Pipa Duck is seldom seen.

The whole duck is typically split and flattened, looking like the Chinese musical instruction – therefore the name.

While the cooking method adds to that layer of crunch to the skin, the succulence is not compromised.

Kam’s Roast offering should be considered Singapore’s first Pipa Duck marinated with 23-Year Aged Chenpi or Orange Peel. (

To be honest, this was one of the tastiest duck I had in a while.
It has a certain crunch to its glossy golden-brown skin, yet the meat remained moist, evenly seasoned and flavourful.

bit.ly/kamsroast

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