Led by Chef Fung Chi Keung, the experience at Kai Duck stays rooted in classic Cantonese flavours, with enough thoughtful touches to keep things interesting without straying too far from tradition.

The meal began with the Prosperity South Africa Abalone Yu Sheng in olive oil, made lively by the enthusiastic lo hei led by the singing staff. The yu sheng itself was clean and well balanced, with the olive oil lending a lighter touch that let the sweetness of the abalone come through. I like this lo hei though it leans on the sweeter side.

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The double boiled shark’s fin soup with chicken was comforting in a familiar, old school way. Clear, nourishing and gently savoury, it felt like a dish meant to slow everyone down after the excitement of the toss.
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Kai Duck’s signature roasted duck arrived next, paired with black truffle sauce. The duck was roasted just right, with crisp skin and succulent meat, while the truffle added an aromatic layer without overpowering the natural flavour of the duck.
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The steamed slice garoupa fish with celery and black fungus in superior soya sauce leaned into elegance and simplicity. The fish was tender and fresh, complemented by the light savouriness of the sauce and the subtle crunch of celery and black fungus. It was a refreshing contrast to the richer dishes before it.
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The wok fried hot pot panda rice with bacon and bolete mushroom was surprisingly memorable. 
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The rice grains were firm and slightly translucent, soaking up the smoky flavours from the wok. Bacon added savoury depth while the mushrooms brought earthiness, making this a dish that quietly anchored the entire meal.
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We also had barbecued pork, which was glossy, tender and just sweet enough, a comforting nod to Cantonese roast staples.
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The supreme fortune pot from the takeaway set echoed the same theme of abundance.
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Layered with ingredients that felt generous and celebratory, ideal for those who want to bring the festive spread home.

Dessert ended on a pleasant note. The chilled mango sago with pomelo was light and refreshing, cutting through the richness of the meal, while the pan fried glutinous rice cake brought things back to tradition with its chewy texture and gentle sweetness.

Kai Duck’s Chinese New Year menu delivers exactly what you hope for during the festive season. It is generous without being excessive, refined without losing warmth.

  • Kai Duck (Ngee Ann City)

  • Phone
    +65 62355419
  • Address
    391 Orchard Rd, #05-10/11 Ngee Ann City, Singapore 238872
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