HOTEL NEWS

Six Senses debuts in Cambodia; One&Only’s retreat amid a Rwandan tea plantation; duckthemed dinners in Hong Kong.

Roast turkey might be the poultry of choice for Christmas dinners in Hong Kong, but duckloving gourmands planning a more intimate affair this festive season should head to the sky-high Ritz-Carlton hotel, where The Lounge & Bar ( ritzcarlton.com) on the 102nd floor is putting the spotlight on a rare heritage duck breed from December 10 through January 2019. Set dinners here utilize Australian free-range Aylesbury ducks—reared on the rolling hills overlooking Port Campbell on Victoria’s Great Ocean Road—that are fed on a diet of seasonal fruits like strawberries, quinces, and pears. This gives the meat a distinctive flavor and a nutritional density largely absent in more common breeds. Diners will first tuck into a salad of winter greens topped with smoked duck slices, roasted beetroots, and toasted hazelnuts; next up are two kinds of duck soup, followed by an entrée of oven-roasted duck leg confit on a bed of spelt. Dessert is the only duck-free component of the decadent multicourse meal, comprising a scoop of vanilla ice cream and lamington cake drizzled with a cinnamoninfused plum compote.