Duck, Duck, and More Duck: “Demon Chef” Alvin Leung goes back to his claim to fame with his newest offering: contemporary Chinese with a twist. At Forbidden Duck, that means Chinese duck dishes done plenty of ways amidst chic yet quirky environs.
Look and Feel: A contemporary take on your typical Chinese restaurant. Tables are round and communal, but done up in light timber and teal green. There’s gold in the form of geometric honeycomb patterns across the walls. Oh, and expect plenty of cheeky duck motifs, whether the wire sculpture flanking the entrance or the cool duck bro in sunglasses and a suit gracing the tableware.
On the Menu: There’s a range of Cantonese fare to be found here, but the main focus of the menu is, of course, all about the duck. Namely, Peking duck and slow-cooked roast duck. As is usual with Alvin Leung’s projects, you can expect the unexpected. The chef is known for his creative spins on classic dishes, and that’s no different here — the roast duck, for instance, is dry-aged before being cooked, a technique that’s most commonly applied to steak. No part of the duck is wasted, either, contributing to other dishes such as duck foie gras with compressed pear, marinated duck tongue, and crispy duck skin with smoked soft boiled duck egg for a real nose-to-tail dining experience.
Meet the Chef: Alvin Leung is perhaps best known for the three-Michelin-starred contemporary Chinese eatery Bo Innovation. He helms several other restaurants across the city featuring a wide range of cuisines, from upscale Korean street food at Bib n Hops Refined to casual Spanish tapas joint Plato 86.
FYI: Dim sum is also available during lunch time.
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This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.