OFFERING one of the best takes on classic Chinese cuisine, Duckee opens at Lee Garden 3. Taking the traditional and putting a modern twist on it, the concept is not just centred around food and drink, but also games. For those who palates are flexible, the restaurant offers a “yin-yang“ menu where meat and plant-based ingredients are combined in the same dish to show the best of both worlds on your taste buds.
Alongside the tantalising dishes is a unique, curated cocktail menu reimagined and inspired by Chinese culture. Served in traditional glasses and cups, and using key ingredients found in cuisine, Duckee is offering an experience unlike anywhere else.
Some of Glass‘ favourite dishes are:
Sichuan simmered sliced fish ($280)
Yin-yang Xiao Long Bao ($98). A mix of xiao long bao made with pork and omnipork. The red vegetarian xiao long bao is made with beetroot juice to give it the red colour for a fun twist on the classic.
Duck dishes include Peking Duck ($230 half / $450 whole) and Beer Duck. It is seasoned with a special sauce, then stewed with beer. The enzymes in the beer soften the meat and make it more tender and full-flavoured.
by Imogen Clark
Duckee: Shop B01-B10, B/F, Lee Garden 3, 1 Sunning Road, Causeway Bay