I'm a big fan of dang gui roasted duck (read: Ya Wang/Dian Xiao Er), so there was no way I wasn’t trying Fook Kin’s rendition after seeing it on the menu. If we’re simply commenting on the roast duck, I have to say they did a bang on job. Skin was thin, fantastically browned and crisp, with a nice hint of the spices used in marinated the duck. The meat itself was equally satisfying, both tender and flavourful. Thing is, though, there’re plenty of good roast ducks in Singapore and what makes a dang gui duck a dang gui duck is the herbs and accompanying sauce it’s served with. I could definitely taste the aromatic herbs in the sauce as well as the characteristic bitterness brought by the dang gui/angelica herb, but unfortunately it was way too bitter. Instead of bringing about a pleasant contrast to the otherwise rich sauce, the bitterness overwhelmed it all and ended up overpowering the duck. I actually ended up dipping the duck in different sauces just to balance it out.