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Long review: According to Forbidden Duck, this “pre-order required” signature slow-cooked Peking duck is supposedly dry-aged to intensify the flavour, then gently cooked to medium rare, with the meat still pink and retaining all its natural juices. The duck is then roasted on high heat for a short time to sear and crisp the skin. But pls don’t expect the usual Peking style which the skin comes in a crispy thin wafer with layer of fat beneath. It’s a roast duck, not a Peking roast duck. .
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Personally I also think that the accompanying plum sauce which I believed contained a sour ingredient didn’t go well with the duck. The calamansi buns were a bit sourish and too thick for the duck. Give me my thin crepes anytime.
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$58 for 0.5 duck, $88 for 1 duck.
. 📍 Forbidden Duck, Singapore