When I see pig ears ! I am surprised because this is a duck place isn't it ? Anyway my family wants to eat this and let's just order it. All side dishes come with a side of braised tofu which is really soft and tender . My first thought of how this doesn't look at all like pig ears pig ears will taste like is hmmm maybe very Q ... but nope it taste like a piece of meat ! weird haha
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Thankfully we didnt have to queue that long. On a side note, some of the side dishes are slightly pricey, so please watch what you order if you want to keep the meal wallet-friendly.
I was told this is one of the things that I must order at London Fat Duck.
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Reminiscent of the Hong Kong ่ ่ๅ
(bo lo bun), this has black pepper crust and fillings. Crust is powdery and crispy, bun layer is fluffy, filling is moist duck with black pepper sauce.
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The black pepper sauce is distinctive, works for some but not for others. My wife and mum felt that it overpowered every other taste of the bun, while I like the strength of the black pepper. The fillings are rather scanty, they could have more duck meat but maintain the level of black pepper sauce (sauce to flour ratio is perfect now). In that way, it will not feel over peppery, yet giving it a more substantial bite.
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Probably a once-off novelty dish for me. I'll still return for their roast duck, but their tim sum items aren't spectacular.
Being owned by the same people who also run Legendary Hong Kong, I was expecting both meats to be similar to the ones I recently had there. Both exceeded my expectations, for the meats packed a stronger flavour from the marination and roasting than the ones served at Legendary Hong Kong, with the skins packing in the savoury flavours well. The only gripe was the duck, where we got quite a big portion where the bones are and almost devoid of meat. Apart from that though, this is probably something you should never miss if you intend to dine here!
Things hardly go wrong especially when it comes too deep-fried food, and these were definitely decent. Same shrimp dumplings from the Shrimp Dumpling Noodles that we had; well-stuffed and all but fried to golden-brown perfection that comes with a crisp, yet surprisingly almost devoid of grease.
Wasn't really expecting a green baked bun to show up for the menu seemed to have depicted a normal steamed bun with Liu Sha, but the Pandan flavour does seemed to give it a pretty interesting touch (though can be a little sweet for some). Coming with a reasonable amount of salted egg filling, the Liu Sha was pretty on-point here for it wasn't doused in sweetness, but was just savoury enough that it hits you at the soft spot. The bun also seemed to be crustier than the London Duck Snow Bun in comparisons which I find is the more ideal texture.
This was decent I feel; the Cheong Fun was reasonably smooth packed with two plump prawns within, but the slightly sweetened sauce wasn't really up my alley; would definitely preferred a more savoury sauce to go along with the Cheong Fun.
I wished I could say something better but this was just plainly bad. The noodles carried such a strong alkaline flavour it simply overwhelms the entire dish, tasting not only bitter but also a little too salty. Dumplings were well stuffed with meat and a plump prawn, but nothing can seem to take away that unpleasant flavour the noodles left behind. Perhaps they really need to review their method of processing/cooking the noodles.
Instead of your typical Char Siew, London Fat Duck stuffs their signature London Duck into a baked bun. The bun exudes a hint of buttery fragrance but I would prefer the crust to be a little thicker and if it could hold a little better to the bun itself without crumbling into a mess. Inside, the London Duck is marinated the same way as a Char Siew Bun, coated in a sweet and sticky sauce so it's hard to detect the "duck" part of things here; perhaps intended as there is no Char Siew bun in the menu here. Overall still a decent bun, but don't really expect it to be something too different from a baked Char Siew bun.
This slice of duck from London Fat Duck is literally fat! I would save pieces like these for the last, remove any remaining bones and pop the whole piece into my mouth. Chew through and let all the oil and juices explode inside.. Wow. This isn't just oil, it's duck juices, so the taste has a faint resemblance to that of foie gras.
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This is my second visit. This duck is a little more charred than the one served during my first visit. Nevertheless, the meat is still tender. During my first visit, the skin was already crisp, but this time it's even crispier. Therefore I would say they aren't very consistent, but their minimum standard (based on my two visits) was already very good.
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That said, I'll have a roast goose over this anytime. But since Yat Lok and Yung Kee is a 4-hour flight away, I can bear with the parking woes of Waterway Point for this.
Duck noodles similar to the ones served at Imperial Treasure. Enjoyed the fatty duck but I think the noodles and sauce can be better! It was a little dry.
If you can't choose between the duck, roasted pork or char siew, or if you're like me who wants it all, this is for you! The duck meat was lined with a good layer of fat, and goes best with the chili and lemon sauce. The rest were normal!
Good value for money this, with a savoury sweet, moist duck meat, and a beautifully crisp skin!
Loved this sweet savoury, crisp polo bun crust, infused with fragrant pandan flavour. Inside is the creamy, buttery, rich and decadent molten custard, piping hot and luscious!
The special thing is the texture of these yellow egg noodles, bouncy and springy with a slight chew!
The meaty, sweet savoury parcels of shrimp wanton dumplings are pretty good, but the lone vegetable is sad.
Don't find the prices justifiable considering how ยฃ slides lately. But they are really brave to open right beside Ding Tai Fung, considering how similar their menu is - noodles, tim sum- with the exception of duck of course. Honestly I don't find their speciality roasted duck any exceptional. Maybe these birds really do hail from London, they are very very fat. Grease under the skin is half an inch thick. It's a pity the roasted skin ain't crispy despite the nice colour and I found duck hair - more meticulous plucking needed. Damages -$50 and 50% full
This dish makes the wait, the mistake-filled service, and the ordinary side dishes all worth it. Other critics and bloggers were not kidding: the roasted duck was well marinated, and really had loads of juicy meat, with a generous layer of fat and crispy skin. It is comparable to the roasted goose I often eat (and miss) in Hong Kong. My advice: go for the half or whole roasted duck; don't waste time on the roasted duck rice or noodles. Those dish only serve a miserable portion, and not worth your while price-wise (unless u are a small eater).
This London Fat Duck may not be from London, but it's indeed really fat. Look at the glittering oozing fats from the skin. It's quite crispy too, so definitely one of the better roast ducks we have in Singapore. It's also reminiscent of the fattier roast goose if that's what you're looking for.
