Peking duck

2nd Course (choose one) Lettuce Wrap
Sautéed with Black Truffle (+$12)
Sautéed with Cognac & Black Pepper (+$6)
Sautéed with Green Onion & Ginger (+$4)

Cantonese spices, this reowned dish takes over 4 hours to bring to fruition. In order to separate skin from flesh, the duck is air dired resulting in delicate, crunchy skin that ‘melts in the month’ Served different types of condiments, the eater is allowed to playfully create their own combination of texture and taste. Hoisin Sauce, cucumber and spring onion.

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