Kai Duck has been serving up contemporary Cantonese dining since 2019. Helmed by award-winning Chef Fung Chi Keung, this restaurant takes a modern spin on classics while still keeping its roots in familiar Cantonese flavours. And while the signature Peking Duck is what they’re most known for, the menu goes far beyond just that.
Our honest review of Kai Duck
Some highlights include the Pan-Fried Pork Bun ($10.8), golden crisp on the bottom with juicy pork filling inside, and the Deep-Fried Yams and Pumpkin ($9.8) — a light and crunchy snack that’s perfect for sharing.
I’m not usually a fan of carbs, but the pork buns were really something else. It’s hard to get that balance of a crisp and fluff, but I thought that Kai Duck did a pretty good job.
Now, for Kai Duck’s signature peking duck — there are two ways you can enjoy them.
You can’t go wrong with a classic Roasted Duck ($38 for half). Props to the chef for keeping the skin so crispy.
But if you want something completely new, we recommend the Peking Duck Salad Handroll ($31.2). It brings a refreshing twist to the traditional dish, with duck, vegetables and a touch of sweetness all wrapped neatly together.
For something new, try the Wok-Fried Claypot Crab Tanghoon with Luffa ($108), it’s rich, savoury, and perfect for seafood lovers.
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September promotion
Kai Duck is currently running an exclusive September promotion. Membership is free to join, and if you top up $38, you’ll receive $380 worth of cash vouchers, redeemable at $20 off every $80 spend.
Weekday diners get even more perks:
- Lunch – 30% off the entire dim sum menu.
- Dinner – 50% off one specialty dish, including the newly launched Claypot Crab Tanghoon, Roasted Duck, and even the premium Whole Steamed Sarawak Empuaru Fish.
Location: Ngee Ann City, 391 Orchard Road, #05-10/11, Singapore 238872
Opening hours:
Mon-Thu: 11:30am-3pm, 5:45-10pm
Friday: 11:30am-5pm, 5:45-10pm
Sat-Sun: 11am-3pm, 5:45-10pm
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