The Place Located on level 5 of Ngee Ann City, the few weeks old Kai Duck is the latest Chinese restaurant concept by the same team behind Kai Garden in Marina Square. The Group Executive Chef Fung Chi Keung used to be the Group Executive Chef for Paradise Group, and I have a good impression of Chef Fung’s creations back at Kai Garden.
The interior of the 160-seater Kai Duck restaurant is contemporary-retro chic, inspired by Hong Kong ‘cha chaan teng’ vibes but in a more refined way. The concept of Kai Duck is leans towards more casual dining and accessible prices as compared to Kai Garden.
The Food Expect a good variety of Chinese dishes with a modern twist, which is quite evident in the various types of Peking Duck dishes. That said, a meal here is not complete without trying the Signature Peking Duck (S$68). This is quite possibly one of the most reasonably priced Peking Duck in town, and the best part for me is no doubt the crispy skin.
The Peking Duck comes with white crepe, crispy corn and delicious black sauce, while the remaining duck meat is served as well. I am surprised that the rest of the duck meat is quite tender too.
While there is no option for half Peking Duck, you can still enjoy it in other variations. For one, the Crispy Bun with Sliced Peking Duck (S$9.80) is interesting as there is cream cheese within the mantou bun.
Alternatively, go for the Mini Burger with Peking Duck Salad (S$4.80/piece) or the Peking Duck Salad Handroll (S$5.80/roll).
You can’t go wrong with the Roast Duck (S$28/half duck) as well. This uses the same Irish duck and the meat is tender and flavourful, along with a crispy duck skin.
For sharing, the Sautéed Diced Duck Meat with Sweet Corn and Pine Nuts (S$16.80) is surprisingly good. While the presentation is simple, the mix of flavours of the duck meat and the sweetness of the corn makes the dish quite endearing.
The Steamed Putin Fish with Black Olive and Shredded Meat (S$38) is another dish the restaurant is proud of. Freshly sourced from Sarawak, the fresh fish meat is full of collagen.
The Crisp-fried Fish, Prawn and Crab with Black Truffle Sauce (S$16) is an easy dish to share, and I love the sauce here.
This is my least favourite dish, the Pan-fried Carrot Cake (S$13.80). Shaped like a pizza, this is a modern take on the classic dim sum dish. My main gripe is that the texture is not crispy enough.
Even though I was quite filled at this juncture, the rice dishes here still impressed me. I like the Signature Fried Rice with Black Truffle Mushroom and Beetroot (S$16.80/serving) more than the Claypot Rice with Diced Meat and Assorted Mushroom (S$26, serves 4). The former is a vegan dish and the beetroot colours are amazing. The flavours are still aromatic even without using any eggs to prepare.
That said, the classic claypot rice has its fair share of supporters on my table as well.
For desserts, the Chilled Coconut Purée with Peach Gum (S$5.80) is a refreshing option. I also highly recommend the Crispy Ball (S$5.80) which tastes like a mix of peanut and sesame ball, though not quite the same. This unique dessert is specially created by the chef.
Rants Kai Duck is not all about duck dishes, which may be easily misinterpreted by passersby as there are other worthy options on the menu other than duck per se.
Will I Return Again? Prices are reasonable at Kai Duck by Orchard Road standards, and I enjoy most of the dishes here. It’s worthwhile to be back just for the Peking Duck and for that, it won’t be too long for me.
This was an invited tasting, though all opinions expressed are our own.
Taste bud: 4/5
Hole in the pocket: 3.5/5
Overall Experience: 4/5
391 Orchard Road
#05-10/11, Ngee Ann City
Tel: +65 6235 5419
Monday to Friday: 11:30am to 10pm
Saturday & Sunday: 11:00am to 10pm
Ranted by The Ranter