Forbidden Duck

The custard was soft and not too sweet. The yuzu jam at the bottom added an interesting dimension to the taste.

The duck was tender and juicy. On its own, it was a little bland. Have to dip it in the calamansi-infused hoisin sauce and eat with the subtly flavored calamansi buns and condiments.

That’s what the menu said. These really challenged our bellies after a feast. Each is the size of a teacup. They weren’t joking. Although the egg custard was smooth, I found the taste one-dimensional, and the crust was a bit thick for my liking. Luckily there’s Yuzu sauce at the bottom of the tart which makes it easier to finish. Interesting twist to the egg tart. ($6 for 2)
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📍Forbidden Duck, Singapore

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Long review: According to Forbidden Duck, this “pre-order required” signature slow-cooked Peking duck is supposedly dry-aged to intensify the flavour, then gently cooked to medium rare, with the meat still pink and retaining all its natural juices. The duck is then roasted on high heat for a short time to sear and crisp the skin. But pls don’t expect the usual Peking style which the skin comes in a crispy thin wafer with layer of fat beneath. It’s a roast duck, not a Peking roast duck. .
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Personally I also think that the accompanying plum sauce which I believed contained a sour ingredient didn’t go well with the duck. The calamansi buns were a bit sourish and too thick for the duck. Give me my thin crepes anytime.
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$58 for 0.5 duck, $88 for 1 duck.
. 📍 Forbidden Duck, Singapore

If there’s only one thing you can order, go for this. It’s unreasonably good.. as if the soup broth was cooked for hours and extracted all the sweetness of the seafood and duck meat and this is the resulting essence. Very savoury and umami. There’s like duck meat, roast duck skin, scallops in this. And I like how they add the rice only before serving. The rice is crispy and they only add to the soup broth before serving, with the rice popping in the hot broth for dramatic effect.
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📍 Forbidden Duck, Singapore

Opened by Hong Kong's 'Demon Chef' Alvin Leung, this place surely lived up to its expectations! The slow roasted duck can actually rival the Peking duck at Imperial Treasure, and the calamansi bun is super soft. I like the fact that the duck did not taste overly salty even after it turned cold.

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Taste: 5/5

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