
Kick off the meal with Combination of Three Delicacies – cold refreshing appetisers to start and prepare you for the feast ahead.




We were told that the ducks are cleaned and scorched with boiling water (to tighten the skin), then splashed with maltose before air drying for four hours. Thereafter, they are roasted for 55 minutes at 180 degrees to achieve the crispy duck skin. Served with wraps in a bamboo steamer (yes, each diner gets 8 pieces!), diners can choose to eat the Peking Duck on its own in wraps.
Unfortunately, we found the meat a little tough and the skin not crispy enough.




We had the homemade fine bean curd with wolfberries to round up the meal, but for those looking for something more refreshing, you can choose the chilled chrysanthemum apple jelly.
As an additional treat, top of $38++ for Alto Los Romeros Cabernet Sauvignon – a red wine with slightly overripe black fruit flavours. You can also take 15% off your bill these 2 set menus when you pay with UOB credit cards.
Budget: S$58++ per person
*GST(7%) and service charge (10%) is applicable.
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