Quoting my brother’s words “Peking duck and Ee Fu noodles with duck are core memories”, to explain we had these every (school) “holidays” when my late aunt would indulge us with meals at the former mandarin orchard (MO) pine court and in more recent years, imperial treasure at paragon.
So naturally reading that executive chef Fung at Kai Garden was formerly from MO, I knew I had to come here with the maternal family. When our duck was served, I was skeptical about the variety of coloured wraps, and 5 different sauces. However that great familiar taste of crispy duck skin wrapped with fresh spring onions and cucumber was in every bite.
The lean duck meat in the braised Ee Fu noodles was completely welcomed by the palate and rekindled so many positive memories for the mind. I also thought “this taste like home” and “I miss 姨姨”.

Other than the Peking Duck and noodles, what impressed me was the impeccable standard of all the other dishes we ordered - double boiled soups, pan-seared wagyu beef cubes, 小白菜 with gingko and beancurd skin. These were chinese dishes that made me proud to be chinese.
Again another after-thought - Kai Garden should be on the list of places chinese young adults bring their elderly folks with demanding palates to.