Led by award-winning Chef Fung Chi Keung, Kai Duck by Kai Garden at Ngee Ann City introduces modern diners to a refreshingly new concept in contemporary Cantonese casual dining.
In keeping with the faster-paced lifestyle adopted by today’s millennials, Chef Fung’s innovations with his Cantonese-style roast duck is a classic example of this thinking, together with other innovative dishes that can now be enjoyed by parties as small as two.
Although the restaurant prides itself in its more casual, relaxed atmosphere, the ambience never-the-less evokes the decadence of an emperor’s courtyard, which is juxtaposed with its central location on the 5th floor of Ngee Ann City on Orchard Road.
Hong Kong-born owner and Group Executive Chef Fung Chi Keung of Kai Garden and Kai Duck is an established and sought-after name among discerning diners of traditional Cantonese cuisine.
His 30-year culinary career has taken him through Hong Kong’s local Chinese restaurants and Singapore’s Mandarin Orchard. In 2005, as the Group Executive Chef for Paradise Group, he launched the group’s first fine dining restaurant, Taste Paradise, which won multiple awards over consecutive years. Chef Fung also won several awards for the group, including a Gold Medal at the Food and Hospitality Asia 2012 - Imperial Challenge.
His dream of building his own brand and eventually a chain of Chinese restaurants to celebrate the legacy of Cantonese cuisine, is brought closer with the launch of Kai Duck. The restaurant features casual dining, and the menu features quick bites inspired by the signature Cantonese-style roast duck menu he developed for Kai Garden.
TungLok Group's newest dining concept, Duckland, is now open at United Square! Explore all there is to the beloved bird with the restaurant's 'farm to fork' concept, where top-quality ducks are specially flown in, all the way from Ireland.
Patrons can expect specialty duck dishes as well as dishes which do not feature duck as a main ingredient. Irish cuisine like Irish Lamb Stew, Bacon Cabbage Colcannon & more are availalble and there is something for everyone.
Hong Kong-based "Demon Chef" Alvin Leung is bringing his roast duck concept by the name of 'Forbidden Duck' to our sunny island.
Serving signature Peking-style and slow-cooked Roast Duck plus other classic Cantonese dishes; Forbidden Duck's first Singapore outpost is located at Marina Bay Financial Centre and is due to open some time this month.
Three Michelin-starred chef Leung, 57, owns three Michelin-starred restaurants, Bo Innovation in Hong Kong and one Michelin-starred, Bo London in the UK.
Born in London and raised in Toronto, chef Leung joined the culinary scene late at age 40 as he was previously helping out in his family's business.
Founded over 25 years ago, Crystal Jade has grown from a single restaurant to an award-winning F&B group with one-MICHELIN star. Well-regarded for its culinary expertise and commitment to quality, Crystal Jade’s brand mission to spread the word on Chinese cuisine and culture has remain unchanged.
Founded on the core principles of Chinese cuisine while drawing influence from modern gastronomy, Crystal Jade provides only the most wholesome food – food that nourishes, inspires and nurtures relationships, for today – and for many more generations to come.
Starting in Jan 2014, Char strives to change the Cantonese Roast meat scene in Singapore and beyond. Using a special blend of Asian and Western techniques, herbs and spices, they offer a totally unique taste to traditional Char Siew, Roast Pork Belly and Roast Duck.
After 2 years at Guillemard Road, Char has moved to its new location located at 363 Jalan Besar, a four storey conservation building. Occupying the 1st and 2nd floors of this historic building, they incorporated heritage and modern design to ensure a more comfortable dining experience for all their customers.
The ground floor is more family orientated, with a combination of round and square tables for more communal dining, whereas the 2nd floor incorporates a full bar for those that want a more relaxed vibe.
A range of craft beers from England and beyond (available on draft) perfectly compliments the passionate way they cook their food.
A Hong Kong-style restaurant, serving roast duck like the ones made famous by restaurants such as Four Seasons and Gold Mine in Bayswater, London. Using the best Irish Duck famous for it's quality, they call “Wagyu of Ducks”. Enhanced with their Hong Kong Chef’s secret duck roasting technique and heritage recipe.
London Fat Duck also features Dim Sum, Hong Kong style Wanton Noodles, Lobster Noodles and many other Hong Kong comfort foods.
The Lawn is a new specialty grill & salad café in Singapore.
Where you will get to fully customize your own salad, pair your favorite perky greens to your favorite premium grills, topped with the audacious teasing flavors of their unique dressings, without a hefty bill to go along with it.
Grilled toppings on the menu include char-grilled garlic prawns, aceto balsamic beef cuts, chicken with Maple infusion and Worcestershire black pepper duck.
Nestled within the eclectic conservation area of Bussorah Street is the modern, understated chill out restaurant and bar, Pizza Fabbrica, a newcomer in Singapore’s vibrant Italian food scene that’s already making a splash.
The hub of this minimalist pizzeria is the lively open kitchen, which houses an impressive slick copper woodfired oven and from which the chefs prepare authentic Italian dishes under the helm of Executive Chef Matteo Boifava, a native Italian born and bred in the historic northern city of Cremona. Amidst the stark décor and feel of a contemporary pizza factory, Chef Matteo and his team let the food speak for itself. Highly committed to always serving the best.
Pizza Fabbrica stays true to traditional recipes while playfully reinventing them with cheeky, modern interpretations. You will find much of the condiments home-made, including marinated olives, sundried tomatoes, fig and chili jam, mostarda and pesto, to name a few. With up to 14 freshly made pizzas on offer, the pan-Italian menu is also heavily centred on artisanal produce, such as Rustichella d’Abruzzo Artisanal pasta from Italy and freshly roasted coffee beans by Dutch Colony Coffee. Buon Appetito The combination of Chef Matteo’s Italian roots and refined cooking techniques results in dishes that are robust in flavour, hearty in size yet delicate in treatment. You will be treated to a range of much-loved Italian pizzas such as the Magherita Di Bufala D.O.P, or the Vegetariana.
The pizzas all feature Chef Matteo’s own style of pizza base, made with dough that has been proofed for 48 hours, using the best quality of Caputo flour from Italy and topped with Fior di Latte (fresh mozzarella) air flown in from Italy. The herbivores amongst us would also be thrilled to know that Pizza Fabbrica lays claim to an exclusive vegetarian menu, courtesy of Chef Matteo’s vegetarian mother.
Executive Chef Matteo Boifava brings with him over 18 years of experience. He is a specialist of fine dining using haute-cuisine technologies. Never one to rest on his laurels, Matteo has also sharpened his culinary chops in kitchens around the world, including a stagier stint at celebrity chef Heston Blumenthal’s famed 3 Michelin-starred restaurant in London, The Fat Duck.
Chef Matteo grew up on a farm surrounded by fresh produce, provisions and typically homecooked fare, which has given him a solid foundation on the importance of cooking with fine ingredients and maintaining their fresh flavours to make the dishes come alive. Under his experience and guidance, the food at Pizza Fabbrica takes inspiration from authentic recipes passed down from the generations of women in his family.
The main highlight of the bar at Pizza Fabbrica is the impressive line-up of craft beers, most of them Italian. Beer lovers can savour the novel offering of Birra del Borgo, Fabbrica della Birra Perugia, 32 Via dei Birra, Birra Amarcord, Westmalle and Hitachino Nest among many more. The list of offerings will grow to 30+ within Q1 and is bound to appease all craft beer enthusiasts.
Legendary Hong Kong is set to blaze a trail where Hong Kong fare in Singapore is concerned. Hiring 8 established chefs in their own speciality from Hong Kong, Legendary Hong Kong is determined to give you the most authentic Hong Kong cuisine you can find on the island.
The restaurant’s unique charm is the 4 narrow entrances that mimic the narrow streets of Hong Kong. The four entrances correspond to each of the sub-themes that make up the restaurant: Roasted Meats, Noodles and Congee, Dim Sum and “Bing Sut”.
In the roasted meats section, you will find the exclusive “London Roast Duck”. Named after the city where people, especially Chinese people from the globe flock to in search of the “best duck in the world” because of its succulent flavor, Legendary Hong Kong has signed an exclusive deal with Silver Hill Farms, a premium duck farm where each duck sold is de-feathered by hand so as to ensure integrity of the quality of meat and no bruising. These ducks are sold to some of the best Chinese restaurants in Europe.
Their determination to provide as authentic an experience for you also extends to their drinks, with their Yin-Yeung Tea.
They are recognised for their fusion style meals with a slight twist of local flavour. The menu features the best selling dish, Tom Yum Seafood Pasta, which has made their dining a must go to place for spicy savoury flavour while Smoked Duck Pasta remains one of the most talked about smoked duck related dishes in the market.
There is a total of 10 signature dishes to try which gives you a reason to come back often for different food experience.