Kai Duck

152 Wishlisted
~$30/pax
Led by the internationally renowned award-winning Group Executive Chef Fung Chi Keung, Kai Duck by Kai Garden introduces modern diners to a refreshingly new concept in contemporary Cantonese casual dining.

391 Orchard Road
#05-10/11 Ngee Ann City
Singapore 238873

(open in Google Maps)

Sunday:
10:00am - 04:30pm
05:00pm - 10:30pm

Monday:
11:30am - 04:30pm
05:00pm - 10:30pm

Tuesday:
11:30am - 04:30pm
05:00pm - 10:30pm

Wednesday:
11:30am - 04:30pm
05:00pm - 10:30pm

Thursday:
11:30am - 04:30pm
05:00pm - 10:30pm

Friday:
11:30am - 04:30pm
05:00pm - 10:30pm

Saturday:
10:00am - 04:30pm
05:00pm - 10:30pm

View Address & Details

Reviews

From the Burpple community

The duck came in this plate of roasted duck skin, a small plate of duck meat, along with a steam basket of popiah skin and condiments for wrapping. For $68++, can't help but feel that it's overpriced, although the duck skin was nice and crispy. That said, this was my first Peking duck experience, and it's probably not for me since the focus is very much on the skin rather than the meat. Would very much prefer roasted duck in gravy like those of dianxiaoer.

Crispy Peking duck with salad in generous sesame sauce. This was a wonderful appetiser albeit being on the pricey side ($5.80++).

We ordered one whole duck, but the crispy skin given doesn’t seems to be one whole duck. We also ordered their “second cook” - braised Ee-fu noodle which we assumed that they will used the rest of the meat from the Peking duck we ordered and cooked it, but the portion came out disappointing. The portion of the duck meat from the noodle was so little, is most probably quarter of the duck only.

(Additional charge for second cook - $13.80++)

We ordered one whole duck, but the crispy skin given doesn’t seems to be one whole duck. We also ordered their “second cook” which we assumed that they will used the rest of the meat from the Peking duck we ordered and cooked it, but the portion came out disappointing. The portion of the duck meat was so little, is most probably quarter of the duck.

(Signature Peking Duck, whole duck - S$68++)

The eggplant skin was actually green instead of the usual purple. The skin batter was crispy and the inner flesh was soft, nice!

(S$10.80++)

The broth is not as flavourful, and I actually find it quite bland.

(S$16.80++)

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