Chef-owner Fung Chi Keung, an alumnus and former group executive chef of Paradise Dynasty, has a cult following, and true purveyors of Cantonese cuisine are often found grazing over a fine Cantonese spread at Kai Garden. The signature Peking duck is simply spectacular, especially its glistening crisp skin. But Fung goes a step further by serving up an Instagrammable Rolodex of wraps, featuring colours and flavours of pumpkin, beetroot, spinach, and bamboo charcoal. Even the sauces are not an afterthought. Besides the classic hoisin sauce, gourmands are lavished with four other homemade sauces: black pepper, sesame, seafood and a special mix.

At Hai Tien Lo, chef Ricky Leung puts a contemporary twist on the classic Peking duck. Here, the duck is prepared traditionally and beautifully roasted to achieve a crisp and brown skin with tender meat. On top of traditional garnishes such as crepe skin, cucumber, and hoisin sauce, the Cantonese restaurant also offers additional accompaniments such as avocado, beancurd skin and black caviar. Enjoy the skilfully sliced duck with avocado and revel in the creamy avocado flavours balanced by juicy and succulent flesh. 

You can’t go wrong with ordering a Peking duck at Si Chuan Dou Hua.  One of its signatures, the 2.5kg duck is first cleaned and scorched with boiling water to help tighten the poultry’s skin, resulting in one that is thin and crisp. Then, the bird is beautifully roasted until it’s amber on the outside, yet the meat remains tender and succulent within. Savour the dish the traditional way, with a drizzle of homemade hoisin sauce and wrapped in a thin crepe. 

The opening of this popular Chinese restaurant at Marina Bay Sands means we don’t need to travel to Hong Kong for a taste of its apple wood‑roasted Peking duck “Signature Mott 32 Cut”. It’s a cult favourite for good reason: the 42-day duck is stored in a custom-made fridge that mimics Beijing’s cooler climate, and this ensures the fat layer under the skin develops a melt-in-the-mouth texture when it’s roasted for 24 hours over applewood. This cooking method also results in crispy skin and moist, tasty meat.

While there are so many reasons to visit the renowned Chinese restaurant at Four Seasons Hotel—the glamorous interiors, attentive service, sumptuous food and fine wines—we narrow it down for you with one special dish: signature Peking duck.

Known as one of its signatures, the chef takes up to 14 hours to prep this dish before it’s roasted in a customised mesquite oven. The result? A golden brown duck that’s bursting with flavours from the skin to the meat. It’s served with two types of wraps (plain and flavoured) together with usual homemade sauces, cucumber, and sugar. For a modern spin, it also comes with premium caviar.

What would make us travel all the way to Dempsey? Five words: legendary wood-fired Beijing duck. The Min Jiang highlight has earned a reputation as one of the best ducks for a good reason. It’s prepared by Chinese chefs using an ancient recipe that has remained a secret until today. 

Served with eight different condiments, the chefs skilfully carve the meat in front of your eyes. Just looking at the tender meat with thin and crispy skin is enough to make your mouth water. And when it’s served with the wrap and other ingredients, it’s just heaven on the palate.

When a restaurant has the words “imperial” and “treasure” attached to its name, you’ll expect great things from its dishes. Fortunately, the kitchen team delivers especially with its menu and the signature item—super Peking duck.

Prepared by Chinese chefs in the traditional method, the duck undergoes hours of preparation (hence, orders should be made three days in advance) before it’s cooked in a wood-fired oven using lychee wood. The special way it’s roasted gives the meat a smoky flavour with just a hint of lychee. Of course, our favourite part is still the skin, which remains as crispy as ever.

The restaurant is a collaboration between Tunglok Group and Beijing’s XiHé Group, which is famous for its Peking duck. Therefore, it doesn’t take a rocket scientist to know that the star of the show here is the Peking duck.

The chefs only use top-shelf London duck from Ireland's famed Silver Hill Farm. The poultry is prepared and cured for three days before it’s slowly roasted to ensure the beautiful flavours are in every bite. Served with the special eight-treasure condiments platter.

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Located in the heart of Orchard, Wan Hao Chinese Restaurant is the restaurant to visit when you suddenly crave for Peking duck after shopping. The kitchen team makes sure it’s worth the trip by offering you a version that uses premium Irish London duck and stays true to the traditional way it’s cooked.

Prepared by the Cantonese master chefs, they begin the preparation of flavouring and hanging the duck to dry days in advance. When it’s ready, they roast it in a special oven until it achieves that oh-so-crisp skin and succulent meat. Like all Peking ducks, it’s served with traditional Chinese crepe and usual accompaniments to complete the meal. 

The contemporary Cantonese restaurant prepares its signature Peking roast duck the classic way, ensuring the skin remains crisp and the flesh moist and tender. It comes with the usual garnishes such as leeks and hoisin sauce, as well as homemade crepes to wrap the succulent meat with. The team carves it tableside for extra flair, and whatever meat is left can be cooked with rice and noodles.

For the restaurant’s signature Peking duck, master chef Lap Fai sources plump poultry from Malaysia which he infuses with aged pu-erh tea to give it a beautiful aroma and earthy flavour. He then roasts it to smoky perfection, turning the poultry every 30 to 40 minutes to ensure a crackling skin and succulent meat. It’s served with handmade wraps, onions, cucumbers and a zesty yuzu sauce concocted with a blend of secret ingredients.

The restaurant is back and so is its classic roast duck beloved by many. In creating this masterpiece, the chefs only use free-range ducks from Malaysia, grown to their preferred size of 2.8kg for the ideal ratio of lean meat and fat. The bird is marinated for two days in a medley of herbs and spices, including Sichuan peppercorn, angelica root and a special blend of spice powder before it’s roasted. It’s served with the usual ingredients and a house-made soybean paste for added depth.

In preparing his signature Peking duck, Chinese executive chef Leong Chee Yeng only uses free-range ducks with plump skin and without a strong gamey flavour. He cleans it thoroughly and bathes it in a medley of spices including Sichuan peppercorn, fennel, cinnamon stick, garlic, and star anise. He does the extra step of coating the skin with maltose syrup, which ensures a crisp and caramelised skin upon roasting. Leong serves the duck with rock sugar orange peel, sweet ground black bean sauce, fresh spring onion, cucumber and thin pancakes.

While this contemporary Chinese restaurant offers a list of barbecued meats, the Peking duck is a must-try. Depending on the number of diners, opt for either half or a whole duck. Each duck is delicately carved and decorated with golden flakes. It is served traditionally, with pancake, leek, and cucumber. Accompany the duck with its signature house-made rose fermented bean sauce, which adds a floral note to the dish. 

This story was first published on April 4, 2016 and updated on September 20, 2024. Additional reporting by Amanda Goh and Dawson Tan.