Forbidden Duck – Signature Slow Roast Duck

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

Roast 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.

Crispy Skin - Front

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.

Calamansi Buns

My Peking Duck

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.

Jellyfish with Green Onion

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.

Diced Chicken Tofu & Salted Fish 

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.

Duck Meat and Rice Noodle with Five Willow’s Sauce 

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.

Vanilla, Lemongrass and Aloe Vera Grass Jelly

Chef’s Recommendation Sweet Soup

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.

Forbidden Duck

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

Value: 7/10

Service: 7/10

Ambiance: 7.75/10

Budget per Person: $81 & Above

Forbidden Duck

8A Marina Boulevard

#02-02 Marina Bay Link Mall

MBFC Tower 2

Singapore 018984

T: +65 6509 8767

W: https://www.forbiddenduck.sg/

F: https://www.facebook.com/forbiddenducksg/

IG: @Forbiddenduck.sg

OH: Daily 11.30 – 15.00; 18.00 – 22.00

Menu available Online

Imperial Treasure – Super Peking Duck

Imperial Treasure Super Peking Duck (“ITSPD”) does not need much introduction. A quick search for the best Peking Duck in Singapore, will easily come at the top 3 on most of the list. Located in Paragon, this classy establishment is always ready to offer you a treat. We made a return visit during this CNY period, therefore the price might be different from the regular price.

Imperial Treasure Super Peking Duck - Store Front
Image Credit: Imperial Treasure

Roast Peking Duck ($108, served 2 way). Part of the experience of eating a Peking Duck is the showmanship. Meaning the Chef will roll the duck near your table, show you the duck and carved the duck in sight.

Ready to Dine - In The Saucer are Peking Duck Sauce and Sugar

1st cut, the prime skin of the breast. Done properly, it should be as thick as your A4 paper. It is crispy, almost without any fats attached to the skin. Usually eaten with a touch of sugar, the sweetness enhances the texture and flavour of the skin.

1^st cut, the prime skin of the breast

2nd cut, the breast. The crispy duck skin is accompanied by lean yet succulent duck meat. The meat is juicy, moist and succulent, due to the fats rendered during the roasting.

2^nd cut, the breast

3rd cut, the dark meat, from the thigh and drumstick. My favourite cuts as the skin are super crispy, followed by the duck fats and super juicy and succulent flesh. Yummy!!

3^rd cut, the dark meat, from the thigh and drumstick

The 2nd and 3rd cuts are usually eaten with the pancake, sliced spring onion, cucumber and duck sauce. ITSPD has a signature pancake that is different from other restaurants, the version here is light, fluffy, not sticky and in an irregular round shape. Kind of remind you of handmade popiah skin.

Spring Onion and Cucumber

The Pancake

Peking Duck Pancake

During the normal days, you will have several options on how the second serving of duck is to be done, such as soup, noodle or deep-fried. However, during the CNY period, they just chopped the duck and served it to you as it is. Of course, this is done in the kitchen and not leaving a pile of mess in the dining area. It is also drizzled with a bit of the duck au jus for that extra flavour.

The 2nd Serving, Balance of the Duck

Sauteed Diced Beef with Sliced Garlic ($38). A nice marbled diced beef, sauteed with a sweet sauce and topped with crispy fried garlic. The beef is juicy and slowly dissipate in your mouth. The sweet sauce is nicely balanced with the bitterness from the fried garlic.

Sauteed Diced Beef with Sliced Garlic 

Sauteed Diced Beef with Sliced Garlic 

Stewed Eggplant with Minced Pork & Spicy Sauce in Claypot ($26). Not an eggplant fan, so LD and I did not touch it. However, our MIL and aunty enjoy it very much.

Stewed Eggplant with Minced Pork & Spicy Sauce in Claypot 

Braised Goose Web with Flour Skin in Claypot ($68). Cook in Thai style with galangal, peppercorn and translucent flour skin. The goose web is gelatinous, soft and very tasty, I manage to remove the skin easily from the bones. The flour skin is a bit oily, but it absorbs the galangal and peppercorn. We absolutely enjoy this dish and I basically clean up the pot.

Braised Goose Web with Flour Skin in Claypot 

Sauteed String Bean with Minced Pork & Preserved Black Olives ($26). LD’s favourite vegetables. The Wok Hei just hits you when you bite into this dish. The string bean is crunchy on the outside, yet moist on the inside. Meanwhile, the minced pork added a touch of sweetness to the dish and the preserved black olive give it the OMPH. You can easily finish a bowl of rice with this dish.

Sauteed String Bean with Minced Pork & Preserved Black Olives 

Fried Crispy Noodles with Seafood ($57). The noodle is crispy, yet it has a strong alkaline flavour. The gravy is solid, filled with the essence of the seafood and topped with huge prawns and sliced fish. When you let the serving of the noodle sit for a while, the gravy will slowly infuse into the noodle.

Fried Crispy Noodles with Seafood 

Desserts were Pan-Fried New Year Cake ($12.50, complimentary) and Black Sesame Glutinous Rice Ball with Grated Peanuts ($11.50, 5 pcs). The Nian Gao is light, chewy and not overly sweet. Although it is good, I find it is lack depth in its flavour. Meanwhile, the glutinous rice ball is light, fully and topped with generous grated peanuts. It is perfectly executed and let’s just say 1 piece won’t be enough.

Nian Gao

Black Sesame Glutinous Rice Ball with Grated Peanuts 

The service is a combination of professionalism and old school charm. The head waiter and waitress are very efficient and professional. Meanwhile, the servers make up by more senior staff deliver a rustic “aunty” service. The décor of the restaurant is elegant and classy.

Part of the Dining Area 
Image Credit: Imperial Treasure

Overall, Imperial Treasure Super Peking Duck restaurant is one of the restaurants you must visit for an authentic Peking Duck experience in Singapore. The rest of the dishes will leave you in culinary heaven, however, it will also make your wallet lighter as well. Cheers!!

Food & Drink: 8.75/10

Value: 6.5/10

Service: 7.5/10 (Tasting Invitation)

Ambiance: 8.5/10

Budget per Person: $51-80; $81 and above

Imperial Treasure Super Peking Duck

290 Orchard Road

#05-42/45 Paragon

Singapore 238859

T: +65 6732 7838

W: https://www.imperialtreasure.com/restaurant/ImperialTreasureSuperPekingDuck-2

F: FB/ITSuperPekingDuck

IG: @Imperialtreasuresg

OH:

Mon – Fri: 11.30 – 14.45; 18.00 – 22.00

Sat: 11.00 – 14.45; 18.00 – 22.00

Sun: 10.30 – 14.45; 18.00 – 22.00

Menu Available on their website

[CLOSED] Prima Tower – Singapore Landmark Revolving Restaurant

Shredded Scallops with Fish and Egg White 

Prima Tower Revolving Restaurant is a landmark dining destination restaurant in Singapore. Build on top of a grain silo in 1977, it still endeared diners with its culinary creation and panoramic view of the sea, Sentosa, Resort World Sentosa and around Singapore island.

The View of Sentosa and RWS

Prima Tower is led by Hong Kong Master Chef Chan, who has 30 years of culinary experience. Prima Tower served authentic Beijing cuisine and Cantonese Dim Sim as well.

Peking Duck ($70, whole) is one of the signature dishes of this restaurant. The Peking Duck is served with egg crepe, Peking duck sauce, cucumber and spring onion. Unlike the modern Peking duck restaurant, the serving here is more rustic. The skin is crispy and sliced without the meat attached. However, I found the carving is very barbaric, not elegant at all.

Peking Duck

The egg crepe is thin and moist, wrapped the fillings nicely. One thing for sure, the Peking duck standard here is not as good as other Peking Duck centric restaurant that has open in Singapore for the last 10 years.

The Duck Skin

2nd dish, duck meat with ginger and spring onion ($10). For the second serving, we choose the duck meat to be cooked with ginger and spring onion. Though the dish is fragrant and appetizing, the meat of the duck is very hard. Not recommend.

2nd dish, duck meat with ginger and spring onion

Shredded Scallops with Fish and Egg White ($42 for Large, Anniversary Promo). A must-order dish here. The dish has a subtle natural sweetness, filled with generous fillings of dried and fresh scallops. I suggest you try the original taste of this dish first. Afterwards, add a bit of black vinegar as it will remove any fishiness from the scallops, while the tanginess will accentuate the sweetness in this dish.

Shredded Scallops with Fish and Egg White

For the Cantonese Dim Sum section, there were some outstanding dishes:

Steam Dumpling with Prawn / Siew Mai ($5.80). Juicy, crunchy and complete with a whole prawn as the topping. Yummy.

Steam Dumpling with Prawn / Siew Mai 

Pan Fried Radish Cake ($5.80). It has a crispy exterior and moist interior. The radish cube is generous, spread evenly and you can taste it in each bite. Not a fan of fried carrot cake, but I did enjoy this one.

Pan Fried Radish Cake

Steam Pau BBQ Pork ($5.80). A traditional version of char siew pau, fluffy with juicy and fatty char siew fillings. The marination is just right and there is a nice smoky aroma in the char siew.

Steam Pau BBQ Pork

Steam Pau BBQ Pork

Steam Rice Roll with Squid Paste & You Tiao ($6.80). A smooth and silky rice roll filled with crispy you tiao. The soy sauce is served separately, to ensure the you tiao remain crispy till the end.

Steam Rice Roll with Squid Paste & You Tiao 

Steam Rice Roll with Squid Paste & You Tiao 

Mango Century Egg Glass Roll ($6.80). A creative and unique combination. You can taste the sweetness of the mango, creamy and pungent century egg plus a bit of spark in flavour from the pink pickled ginger wrapped in delicate glass roll. The pickled ginger also helps to reduce the overwhelming flavour from the century egg.

Mango Century Egg Glass Roll

Mango Century Egg Glass Roll

          

Deep-Fried Yam Ball ($6.80). The taro exterior is light and fluffy, protecting the juicy pork fillings. There is also a Swan Taro Ball with Black Pepper Fillings ($6.80). The exterior is the same as yam ball, but the juicy fillings are pack with black pepper flavour.

Deep-Fried Yam Ball 

Deep-Fried Yam Ball 

Stewed Tripe ($6.80). Tender, bouncy and the tripe easily. The braising sauce is well infused into the trip, making it very addictive.

Stewed Tripe

Taro Lava Bao ($5.80). Nice oozing custard, combining taro with custard that reduce the sweetness of the custard. Tasted like orh nee bao.

Taro Lava Bao

Taro Lava Bao

Some of the dishes that are average:

Steam Shrimp Dumpling / Har Gow ($5.80). The har gow has a thick crystal skin and bouncy, followed with crunchy shrimp fillings. I prefer a thinner and delicate skin compare to the version here.

Steam Shrimp Dumpling / Har Gow 

Steam Dumpling Shanghai ($5). More like a Beijing Xiao Long Bao instead of Shanghai XLB. The skin here is thicker and there is no bursting of the soup when you bit into the dumpling.

Steam Dumpling Shanghai / Xiao Long Bao

Steam Chicken Feet ($5.80). A super spicy fung chao. The chilli is so powerful, I quickly reach for the drink. The chicken feet have a good crunchy texture though.

Steam Chicken Feet

Steam Pork Rib ($5.80). Thick pork ribs mixed with cubed yams. I feel a bit short-changed as there was too much yam.

Steam Pork Rib 

Service is inconsistent. Some of the service staff are friendly and the other can be brusque. If you dine there for lunch, you better finish your meal by 2.30pm as the A/C is turned off on time and the service staff is rushing out as well.

Swan Taro Ball with Black Pepper Fillings

The view from the restaurant still amazing as you get revolving panoramic view of the sea, Sentosa, Resort World Sentosa and around Singapore island. However, ages seem to catch up with the machine as revolving is not smooth anymore, expect some bump during the ride.

The View of Vivocity

Overall, this grand old dame should not be dismissed easily. I recommend their Shredded Scallops with Fish and Egg White, Siew Mai, Char Siew Pao, Stewed Tripe and Mango Century Egg Glass Roll. Not forgetting the revolving panoramic view is still one of the best in town. Cheers!!

Food & Drinks: 7.5/10

Value: 7/10

Service: 5.75/10

Ambiance: 8.5/10

Budget per Person: $26 - $50.

Prima Tower Revolving Restaurant

201 Keppel Road

Singapore 099419

T: +65 6272 8822 / 6272 8988

W: http://primatower.com.sg/home/

F: http://bit.ly/fb-primatower

IG: @Primatower_

OH:

Mon – Sat Lunch 11.00 – 14.30

Sun & PH Lunch 10.30 – 14.30

Mon – Sun & PH Dinner 18.30 – 22.30