With love from Hong Kong
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