If you haven't tried the famous roast duck, here's your chance. Dine at Four Seasons Roast Duck by the end of August to enjoy the discount 😉 Promotions of some other popular items are available too!
Whole duck: $40.80 (U.P $68)
Half duck: $21.60 (U.P $36)
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If the thought of a dark, glistening, lacquered duck excites you, then this is the place you should head to. Situated on the second floor of Capitol Piazza, this restaurant specialising in fatty duck is an outpost of London's Four Seasons Chinese Restaurant, and a trip here is certainly less onerous than one to the original Bayswater outlet itself. Without a doubt, order the Roast Duck ($36 for half, $68 for whole) for the family to share. The aromatic, crisp-skinned, succulent meat is sliced off the bone so skilfully and doused with a umami-rich duck sauce that you’d want to drizzle all over your rice. To complete the meal, get the House Special “Pei-pa” Beancurd ($28) — deep-fried, round tofu balls served with seafood and vegetables, and a side of the unbelievably Crispy Pork Belly ($22), because let’s face it, one roast meat is never enough.
Avg Price: $45 per person
Photo by Burppler Ian Low
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The prized roast skin has just a tinge of thin crisp, but it is the ecstatically flavourful and lard powered fats that raises this fowl to an exceptional level of tastiness :) Yums :))
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This is the famous Four Seasons London Signature Roast Duck, cooked in Cantonese style, served in soya sauce. I find it too salty, but everyone else loves it. Please read my review at www.hungryghost.sg
Didn't come with high expectations so I'm satisfied with my four season experience. Steep prices ($16 for 2 meat choices along with egg noodles, $36 for half of their signature duck) were compensated with generous and quality meat portions. If you are a sauce person, the distinct element of four season has to be the unique sauce accompanied with their meat cuts. Otherwise the meat here fare above average in terms of tenderness and fragrance.
The pork belly was beyond average though, unique cut of tender meat and melt in your mouth fat finished with a crunchy skin. Overall worth a visit and do not be surprised as you dig in to the claypot tofu to find more meat (char siew, prawns and squid) than tofu itself.
The char siew is good, no doubt. Great balance of meat and fat, and perfect char around the edges. The ribs too. But the siew yok was terribly uninspiring. Fair enough to argue that it's a duck specialist after all, but a little more effort would be appreciated. Too much fat that results in an undesirable jelly-like texture though the crust has a good crunch. Not much flavour from the meat too. Let's stick to the duck instead. Ok, that's all.
love that alr made the duck boneless! e skin is nt as crispy as I wanted it to be. it's quite juicy and tender though.
The tender duck tasted like it had used a good and expensive moisturiser during its living days while its fatty and saggy skin soaked up the memorably soy-intense and majorly slurpsome sauce wonderfully well. I was surprised by the random stray cabbage slices hidden below, who looked as lost and out of place on the plate as a wandering child at Vivocity on Sundays. Perfect for throwing lovingly at your mother on her birthday, Mother’s day or similar celebratory event. 4.2/5
http://secretlifeoffatbacks.com/2015/05/roasted-duck-four-seasons/
