It's not usual to see duck meat used in making buns for dim sum. Thus, the curiosity in this signature black pepper London duck buns.

Seems pretty much like a polo bun, the baked bun comes with a crisp savoury crust on top, which crumbles easily upon biting. But, this charcoal polo bun carries a very strong black pepper taste that at the end of it, I could only feel the spicy black pepper taste lingering instead of the actual taste of the duck meat. Perhaps they should go easy on that.

I can't really comment on the taste of the duck because it was really masked by the black pepper, but generally it was saucy and tender. Just that I couldn't really tell it was duck meat.

Disappointed that the crispy Pandan snow custard bun was sold out because I wanted to try how oozy it is, but let's leave that till the next time!