With love from Hong Kong

Epicure - - EPICURE NEWS -

Two of Hong Kong's famed restau­rants – ‘De­mon Chef’ Alvin Le­ung’s For­bid­den Duck and Qi - House of Sichuan (an off­shoot of a one Miche­lin­starred restau­rant in the city) have opened at Ma­rina Bay Fi­nan­cial Cen­tre.

At For­bid­den Duck, din­ers can look for­ward to dishes like the Mar­i­nated Duck Tongue and Jel­ly­fish coated in Sichuan sauce ($18) and the Sig­na­ture Slow Roasted Duck ($88). The lat­ter is baked in an oven for three hours be­fore it’s roasted for 30 min­utes. The re­sult: crisp skin and juicy, pink meat. Le­ung has also cre­ated two dishes for Sin­ga­porean din­ers’ palates: the Sri Lanka Crab in White Pep­per Broth ($98), in­spired by bak kut teh; and Duck in Two Ways – Laksa Style ($18). #02-02, Ma­rina Bay Link Mall, 8A Ma­rina Boule­vard. Tel: 6509 8767

Just next door, Qi - House of Sichuan takes Sichuan cui­sine’s numb­ing heat to another level with cre­ations such as the Crispy Diced Chongqing Style Chicken with Cashews ($38), which is deep-fried with­out flour for a thin, crisp ex­te­rior. The Braised Garoupa Fish Fil­let in Chilli Oil Soup ($40 for small, $50 for large) is served with sweet potato noo­dles to soak up the mind-blow­ingly pi­quant broth. Tone down the heat with Chilli Oil Wan­tons ($12), wrapped in silky skins and bathing in a vine­gary, gar­licky and a not-too-spicy sauce. The Bang Bang Chicken in Peanut Sauce ($13) is ap­petis­ing and nutty. #02-02

Ma­rina Bay Link Mall, 8A Ma­rina Boule­vard. Tel: 6634 8277

For­bid­den Duck Qi - House of Sichuan Qi - House of Sichuan

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