Kai Duck, by Kai Garden, is a modern Cantonese casual dining outlet owned and helmed by the renowned, award-winning Group Executive Chef Fung Chi Keung. Born of Chef Fung’s constant innovation with his famous Cantonese-style Peking duck, Kai Duck dedicates itself to the fast-paced millennial dining crowd with creative food offerings.

Kai Duck is here to tantalize diners’ taste buds with a brand-new menu that seamlessly blends innovative flair with classic Cantonese culinary traditions; all reimagined for the modern family.

Chef Fung Chi Keung, Group Executive Chef and the mastermind behind the acclaimed Kai Garden, renowned for its Cantonese-style Peking duck, is leading this culinary revolution. Chef Fung has meticulously reimagined a series of traditional dishes for Kai Duck, introducing a collection of groundbreaking creations that harmonize the essence of authentic Chinese cuisine with contemporary tweaks tailored to our palate.

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Kai Duck’s new dishes explained

Kai Duck is revolutionizing casual dining by infusing timeless recipes with a modern twist. Its innovative menu combines the finest ingredients with contemporary culinary craftsmanship. Here are some highlights of the new menu items:

Braised Fish Maw With Radish In Claypot: This collagen-rich delight combines winter melon, fish maw, and turkey ham, offering benefits for skin elasticity and joint health.

Steamed Empurau Fish With Pork Patty In Superior Soya Sauce: Empurau fish served with a handmade meat patty blended with octopus and water chestnut, accompanied by a soy sauce-based Cantonese-style fish sauce.

Braised Stuffed Tofu With Clam In Claypot: This dish is inspired by the traditional Hakka dish. It features a flavourful pork patty infused with water chestnuts and served with clams in a clay pot.

Deep-fried cod Fish With Hail Vinegar Sauce: Bite-sized cubes of Norwegian cod fish are served with handcrafted vinaigrette and pomelo, creating a symphony of flavours.

Wok-Fried Hot Pot Panda Rice With Bacon And Bolete Mushroom: Exclusive panda rice imported from China soaked, steamed, and stir-fried with Peking Duck in a claypot, creating a tantalizing fusion of flavours.

“More than just a restaurant, Kai Duck offers a journey that bridges the rich heritage of Cantonese cuisine with the innovation of modern cooking. We invite diners to explore a world where the past and present merge deliciously on every plate,” says Chef Fung Chi Keung.

Chef Fung’s dedication to evolving Cantonese cuisine while honouring its origins shines through in this new menu. With over 30 years of culinary expertise in Hong Kong and Singapore, Chef Fung ensures each dish from Kai Duck is as memorable as those he has crafted for other esteemed restaurants.

Address: Kai Duck’s new dine-in menu is now available at 391 Orchard Road, #05-10/11, Ngee Ann City, Singapore 238872.

Opening hours: The restaurant’s opening hours are from 11:30 am to 10:00 pm, making it accessible for lunch and dinner daily.

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