TungLok XiHé Peking Duck (Orchard Central)

23 Wishlisted
Somerset

~$50/pax

A culinary collaboration between TungLok Group and Beijing’s renowned XiHé Group, TungLok XiHé Peking Duck Restaurant offers a delectable spread of great Chinese cuisine reinterpreted for the modern era. Both TungLok and XiHé are renowned for their commitment to authentic Chinese cuisine through innovative cooking and presentation methods. With a sophisticated interior that successfully combines the mystique of the East and chic of the West, indulge in the restaurant’s signature dish – Peking Duck, a long-time favourite of all Chinese food lovers.
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181 Orchard Road
#07-07/09 Orchard Central
Singapore 238896

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Saturday:
11:30am - 03:00pm
06:00pm - 10:30pm

Sunday:
11:30am - 03:00pm
06:00pm - 10:30pm

Monday:
11:30am - 03:00pm
06:00pm - 10:30pm

Tuesday:
11:30am - 03:00pm
06:00pm - 10:30pm

Wednesday:
11:30am - 03:00pm
06:00pm - 10:30pm

Thursday:
11:30am - 03:00pm
06:00pm - 10:30pm

Friday:
11:30am - 03:00pm
06:00pm - 10:30pm

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Reviews

From the Burpple community

It’s so yummy then one person can finish the whole plate of Peking Duck wraps.

Hot & Sour Soup with Chrysanthemum Tofu ($8)
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Such a beautiful work of art is this piece of tofu handsliced to look like a Chrysanthemum flower and immersed in a clear hot and sour soup. My first time having a hot and sour soup that was not of the usual starchy texture. The soup was alright but I think most people order this dish to admire the beauty of the tofu art.

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Peking Irish Duck ($66)
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If anyone asked me where my favourite peking duck restaurant was, it would probably be Imperial Treasure’s Super Peking Duck, until I tried this version by Tung Lok Xihe’s Peking Irish Duck. I’m not sure of the differences in the cooking methods between the 2 but the Xihe version is done the traditional Chinese way. As the duck was wheeled to our table, we bore witness to a distinct plump duck with an evidently super crispy skin. As the master was slicing the duck skin skillfully off the duck, every stroke was effortless and I swear I could hear the most crispy part of the duck skin crackling under the blade. What I loved about this peking duck is that they serve up the sliced duck 3 ways. First, the best part of the skin eaten with a blueberry sauce and popping rocks dip (this was my favourite), the 2nd was the tender sliced duck breast that went so well with the homemade mustard sauce and the 3rd was the thigh meat to be drizzled with hoisin sauce and wrapped in their ultra thin wheat wrap which was kept moist in the steamer the whole time.

1 Like