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Featuring a unique menu with the traditional Hong Kong-style roast duck as the centerpiece, Chef Fung Chi Keung has created four signature dishes, the Sliced Peking Duck with Crackers ($4.80), Mini Burger with Peking Duck Salad, Crispy Bun with Sliced Peking Duck and Peking Duck Salad Hand Roll ($4.80). By far, the hand roll is probably the favourite of the evening as the duck meat with crispy skin is wrapped in a roll wrapper with ingredients such as cucumber, lettuce, Japanese sesame sauce and seaweed flakes joining the party.

Other non-duck dishes are also available such as the chilled clam with Szechaun sauce ($11.80), pan fried carrot cake ($13.80) and the soul-comforting Poached Patin Fish Soup with Chinese Wine ($38). The latter comes in a claypot with a huge cut of the patin fish, cooked in a rich and umami broth, accentuated with Chinese wine in it. The complements to the fish and soup like the yam, napa cabbage, black fungus and tofu skin make it a well-rounded soup dish that will definitely be a crowd favourite.
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Kai Duck
Address: 391, Orchard Road, Ngee Ann City, Unit 05-10/11, Singapore 238872
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