Forbidden Duck (“FD”) is the first Singapore restaurant by Three Michelin-starred Chef Alvin Leung. Nestled at Marina Bay Financial Centre, the Demon Chef and his team will be serving two versions of the Peking Duck. One is the classic Peking Duck, known as Forbidden Duck on their menu. The other is the Signature Slow Roasted Duck, a slow-cooked Pecking Duck that is dry-aged to intensify the flavour while retaining all the natural jus. It is then roasted on high heat to sear and crisp the skin.
Since it is only LD and I dining, we ordered Signature Slow Roast Duck ($58, half). I was expecting the duck to be sliced tableside, however, that was not the case. The roast duck set is brought to the table already sliced. It is served with calamansi buns, roast duck sauce, sliced cucumber, spring onion, rock salt and Dijon mustard.
|Signature Slow Roast Duck - Half
Duck Sauce, Sliced Cucumber, Spring Onion,
Rock Salt and Dijon Mustard.
I like the glistening golden brown colour of the duck skin as it just looks perfectly roasted and very appetizing. Unlike the traditional Pecking Duck, where they slice the duck in three parts, breast skin, breast meat and thigh meat; FD sliced their duck in Cantonese restaurant Peking Duck, where the skin and the flesh are still attached and sliced together.
I found one slice of the skin that almost void of the meat, it was crispy and tasted like duck crackling. I also noticed that due to the slow roasting method, the duck seems less fatty as the fats have rendered into the flesh.
|Crispy Skin - Back
For the rest of the plate, the skin is crisp with a layer of fat between the skin and the pinkish flesh. The sauce reminds me of regular roasted duck sauce instead of the usual hoisin sauce. It is savoury and binds the meat together with bun and garnish. The calamansi bun is soft, with a refreshing Asian citrus flavour.
Do take note there is no second serving for the duck here.
Jellyfish with Green Onion ($18). The jellyfish is crunchy and coated with the fragrant sesame oil flavour. It is lightly salted together with the spring onion delivering a refreshing taste.
Diced Chicken Tofu & Salted Fish ($24). A must-order dish for LD in a Cantonese restaurant, also her “rice thief” dish. We can smell the lovely aroma from of the dish when it was brought to our table. The tofu is soft with a slight caramelisation externally, while the chicken is juicy and succulent However, the salted fish were chopped too finely, it melted into the gravy. For us, it is the bits of fried salted fish that are considered as one of the important characteristics of this dish.
Duck Meat and Rice Noodle with Five Willow’s Sauce ($22). We ordered this dish because of its catchy name and something that we never tried. The shredded duck has a lovely caramelisation and the bee hoon is packed with sweet before, tangy and savoury flavours from the Five Willow Sauce. A nice dish to end the savoury dishes.
For dessert, we ordered Vanilla, Lemongrass and Aloe Vera Grass Jelly ($7) and Chef’s Recommendation Sweet Soup ($7). The Chef’s Recommendation Sweet Soup has a similar taste to our local Cheng Teng. While the Aloe Vera Grass Jelly remind me of Aiyu Jelly. Both desserts are light and refreshing.
The décor of the restaurant is Modern Chinese Restaurant theme. The signature Forbidden Duck design is mainly focused at the entrance of the restaurant. Service is professional but almost robotic.
Overall, Forbidden Duck served a nice Peking Duck. Although we only tried their Signature Slow Roasted Duck, we find the it very promising plus we get to taste the flair of the Demon Chef. We’ll make a return visit to try their Peking Duck and the dim sum here. Cheers!!
Food & Drink: 7.75/10
Budget per Person: $81 & Above
8A Marina Boulevard
#02-02 Marina Bay Link Mall
MBFC Tower 2
T: +65 6509 8767
OH: Daily 11.30 – 15.00; 18.00 – 22.00
Menu available Online