No ducking way: 7 places to get the best roast duck in Singapore – Lifestyle Asia Singapore

Dian Xiao Er’s signature is their herbal roast duck, which they source from Cherry Valley farm in the UK. The meat is first marinated with herbs and spices for hours, then roasted until golden brown and crispy. The earthy herbal mix add complexity to the juicy meat.

Multiple locations around Singapore

(Image credit: Dian Xiao Er)

Duckland is a temple dedicated to the bird. They import premium examples directly from Metallic Hill, which is then roasted until crispy and tender. Whole plus half portions are available, and you can have deboned it for a small fee. Other dishes include Sweet Confit and Waffles, Duck Fried Rice, Spaghetti Sweet Bolognese plus Black Pepper Duck Pie.

Locations in Paya Lebar and Sentosa

(Image credit: Duckland)

The sister restaurant to Cantonese restaurant Kai Garden, Kai Duck serve beef roasts duck in a casual, contemporary setting. They do their roast duck Cantonese-style, and also offer Peking Sweet, duck sliders, duck hand rolls plus Sliced Peking Duck with Crackers.

(Image credit score: @dapickypalate/Instagram)

Kam’s Roast started in Hong Kong in 1942, and soon became the destination for Cantonese-style roast goose. Due to transfer regulations, beef roasts goose is not available in Singapore, but their duck is just as worthy of a visit. Roasted until golden brown, glistening and crispy skin give way to succulent meat underneath.

(Image credit: Kam’s Roast/Facebook)

London Fat Duck marinate Sliver Hill ducks in herbs and spices before caramelising them in the oven. Besides their own signature London Roast Duck, they have an Italian truffle version plus Black Spice up London Sweet Bun, which usually feature sensitive duck filling encased within a peppery crust.

Areas around Singapore

(Image credit: London Body fat Duck)

Meng is a popular JB spot for roast sweet that opened across the Causeway in Ang Mo Kio. People come for the  Roasted Sweet with Chinese language Herbs, that is tender and moist with a natural sweetness and savoury herbal aroma.

(Image credit score: @shootandspoon/Instagram)

Tung Lok sources their ducks from the premium Silver Slope farm, that they stuff along with spices plus cure for two days. Before roasting, the particular bird is basted having a mixture of red dates and spices, then cooked inside a traditional stove until it is crispy, smoky and succulent. The Peking Duck is the highlight, but the Roast Irish Duck is equally delicious.

Places in Orchard and Bukit Timah

(Image credit: Tung Lok Peking Duck)