Difference between Roasted Duck and Peking Duck
What is the difference between a Roasted Duck and a Peking Duck?
Roasted Duck is marinated and roasted. Before serving to the table, they are usually chopped into sections with a cleaver and served with a sweet duck sauce.
As for Peking Duck, it is often prepared by sewing the duck up and inflating it with air to puff up the skin. The duck is then roasted and the skin being raised becomes extra crispy. Yes, Peking Duck is usually served in 2 courses. The crispy skin is carved off with a knife and served with either thin pancakes or steamed buns and scallions with a salty Chinese barbeque sauce (thick and dark brown) called Hoi Sin. This is considered the first course of the Peking Duck.
Some restaurant even demonstrate the carving of the duck skin off at the table for your viewing. The remaining meat is then cut off from the bones and can be prepared for the second course in a number of ways, traditionally a soup can be made, duck noodles and several other duck dishes. Peking Duck is usually more expensive than normal Roasted Duck.
Today I want to introduce you guys to this nice restaurant which serves great duck dishes- House of Roasted Duck.
There are currently two outlets in Singapore, one restaurant at Bugis Village and the other newest outlet at Sultan Plaza. House of Roasted Duck promises to bring to you the familiar taste of Hong Kong with its traditional and authentic Hong Kong style roasted delights such as Signature Peking Duck, Peking Duck –2 Styles, Crispy Roasted Pork, Soy Sauce Chicken and a range of Hong Kong delicacies such as Congee and Noodles together with an assortment of Cantonese Dim Sum and Side Dishes.
At the helm of House of Roasted Duck is Executive Chef Lau Wai Keung, a native Hong Konger with close to 40 years of local and overseas experience. Previously Barbecue Cook No. 1 with The Excelsior Hotel & Convention Centre Hong Kong, Chef Lau is a roasted delights connoisseur who is set to wow the crowd at Bugis Village and Sultan Plaza with his signature dishes.
What’s more, being affordably priced, customers can enjoy great value while indulging in the authentic flavours of Hong Kong at House of Roasted Duck!
Roasted Duck and Peking Duck are perennial favourites in Hong Kong and they are House of Roasted Duck's signature dishes. For the Peking Duck ($52 for whole), the crispy skin is sliced off in perfectly thin slices with minimal meat, which are then wrapped in hand-made flour crepe and eaten together with our special dipping sauce. The perfectly roasted crispy skin promises to melt in your mouth.
Freshly roasted to crisp perfection on a daily basis, the Crispy Roasted Duck ($52 for whole) will blow the minds of all duck lovers with its crispy, fragrant skin and tender and succulent meat which tastes excellent when paired with the restaurant's special homemade dipping sauce.
According to the restaurant, the Crispy Roasted Duck is so popular among customers such that a range of 30 to 40 roasted ducks are sold out on a daily basis.
For diners who are undecided between Peking Duck and Roasted Duck, they can savour the Peking Duck –2 Styles($52 for whole). Isn't that the best of both worlds!
Duck skin wrapped with the hand-made flour crepe.
Braised Beef Brisket ($16)
The beef is very tender, flavourful and melts in the mouth.
Twin Combo Noodle (Soy Sauce Chicken + Barbecued Pork)
($8.80 for Dry version)
The Soy Sauce Chicken ($36 for whole) is a quintessential Cantonese favourite. Braised using a special mix of herbs and spices together with premium stewed soy sauce to achieve the beautiful dark brown colour, the tender Soy Sauce Chicken must be paired with the special ginger scallion sauce to achieve the perfect taste.
The noodles are very springy and I adsolutely adore the QQ texture.
My other favorite and highly recommend to try will be their Congee!
Congee with Abalone & Roasted Duck ($12.80 per bowl)
Using premium calrose rice from Australia and fresh ingredients, all their Congee dishes are slow-cooked over a small fire for 3 to 4 hours to achieve its perfectly smooth texture. It is so flavourful and smooth that I couldn't stop myself from having multiple helpings!
Deep Fried Intestines
This dish tastes authentic and goes well with Congee!
Deep Fried Bean Curd Skin with Prawn and Yellow Chives ($4.80)
I love this dim sum dish for its crispiness and fresh prawn fillings.
Reminiscent of what you get from Hong Kong, another iconic must-try dish is their Shrimp Wanton Noodle ($6.80 for Soup version; $7.80 for Dry version).
The Shrimp Wantons are freshly wrapped freshly daily and amply stuffed with shrimp and bits of pork to give it that delectable crunch. Boiled for 5 to 6 hours with a mix of premium pork bones and old chicken, the flavourful broth is perfect when eaten with our springy wanton noodles and paired with their homemade chilli sauce.
They said fried rice must be fried in a wok to be nice and delicious and I totally agree.
I love the Fried Rice with Diced Duck & Egg ($14 per plate) that has a twist to the usual fried rice and most important it has a “wok hei” flavour. I can also taste the egg in every bite.
Here is a video taken at their Bugis outlet:
House of Roasted Duck is a prestigious restaurant by Gao Ji food, a popular local heritage brand with 62 years of experience in the F&B industry.
Bugis VillageAddress：
233 Victoria Street, Bugis Village S(188026)
Tel: (65) 6339 6817
Operating Hours: 11am to 11pm
Nearest MRT Station: Bugis MRT Station (EW12/DT14)
Sultan PlazaAddress：
100 Jalan Sultan, #01-08 Sultan Plaza S(199001)
Tel: (65) 6297 5490
Operating Hours：11am to 11pm daily
Nearest MRT Station: Nicoll Highway Station (CC5)
For more information, check out
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