Ducks in a row

The chef be­hind Lon­don’s fa­mous 24/7 gourmet din­ing in­sti­tu­tion Duck & Waf­fle, Daniel Do­herty, will be at Taste of Hong Kong on Satur­day March 12 to serve up 1,000 plates of his restau­rant’s epony­mous dish THREE DON’T-MISS DISHES

Hong Kong Tatler - - Concierge -

Yes. Es­sen­tially the waf­fle is a fluffy ve­hi­cle for a crispy duck so it’s not a mil­lion miles from a bao.

Pre­sum­ably it’s your most pop­u­lar dish? Yes. Ev­ery day, ev­ery ta­ble—un­less they’re veg­e­tar­ian or pescatar­ian—or­ders it.

Why do you think the Duck & Waf­fle dish works so well? We’re open 24 hours a day and I think it’s the one dish that re­ally does fit the 24-hour brief. If you’re hun­gover or you feel like you need a bit of com­fort food, it’s great for break­fast—that’s ac­tu­ally my favourite time to have it. Through­out the day it works well; then overnight, if you’re a bit wob­bly, it’s a good one to line the stom­ach.

What in­spired the 24/7 din­ing con­cept? There are 8 mil­lion peo­ple in Lon­don and there wasn’t a 24-hour restau­rant be­fore. There’s noth­ing re­ally to do af­ter mid­night un­less you go to a hard-core night­club. We of­fer a pop­u­lar al­ter­na­tive to that.

What’s the long­est you have had a ta­ble stay? We had some­one come for a 6pm din­ner and stay un­til break­fast. He wanted to stay for sun­rise but didn’t re­alise it was win­ter­time and sun­rise is at 8 in the morn­ing, not 4, so he was there a lit­tle while. Do you get many book­ings for 4am? Yes. It can be an amaz­ing end to an evening or a great start to a day—ev­ery­one in the restau­rant is at dif­fer­ent stages of their day or night.

Am­ber

What is the big­gest chal­lenge of a 24-hour restau­rant? We serve food non-stop and cook up to 1,100 cov­ers on a busy day, and we have to clean the restau­rant while peo­ple are din­ing—which is a mil­i­tary op­er­a­tion.

Is hav­ing an on­line per­sona an im­por­tant part of be­ing a chef? You wouldn’t in­vite some­one to your house and not speak to them, and a restau­rant is the same. In­ter­act­ing with so­cial me­dia al­lows you to take that to the next level. Peo­ple can con­nect and ask ques­tions—tell you you’re an id­iot even.

Have you been to Hong Kong be­fore? Yes. I came five years ago, for a job in­ter­view ac­tu­ally, but at the time mov­ing wasn’t re­ally fea­si­ble.

So you were al­most a Hong Kong res­i­dent. Could you see your­self liv­ing here? Well, never say never. Hong Kong and New York are the two cities that pull my heart­strings.

tasty tents The sun sets on Taste of Cape Town last year Hokkaido sea urchin in a lob­ster Jell-o

with caviar

Pan-fried wagyu beef with

scal­lion soy sauce

Beef carpac­cio

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