[CLOSED] Four Seasons Chinese Restaurant

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* This place has closed :( Please try somewhere else. *

13 Stamford Road
#02-27/28/29 Capitol Piazza
Singapore 178905

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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)
#dontsaybojio #notsponsored

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


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 :))
#roastduck #sgfood #foodporn #burpple #sgrestaurant

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

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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.


While I found the breast meat to be slightly dry, its flavours more than make up for it and not forgetting that amazingly crisp skin that crackles with every bite. Those garlic chips add so much allure to every mouthful but not to the person next to you in close proximity lah. Ok, that's all.

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