A Comprehensive Culinary Journey
Kai Duck at Takashimaya ushers in the Year of the Horse with an exquisite collection of celebratory offerings that honor both heritage and contemporary gastronomy. This comprehensive review delves deep into the restaurant’s Chinese New Year 2026 menu, exploring not only the flavors and presentations, but also the intricate culinary techniques, atmospheric ambience, and thoughtful service that define this elevated dining experience.
Restaurant Overview & Ambience
Location & Setting
Perched on the fifth floor of Takashimaya Shopping Centre along the prestigious Orchard Road, Kai Duck occupies units #05-10/11, offering an escape from the bustling retail environment below. The restaurant’s positioning within Singapore’s premier shopping district makes it an ideal destination for both leisurely celebratory meals and convenient business dining.
Atmospheric Design
The dining space exudes contemporary Chinese elegance, with subtle festive touches that enhance the celebratory spirit without overwhelming the refined aesthetic. Warm ambient lighting creates an intimate atmosphere, while the thoughtful spacing between tables ensures privacy for conversations. The interior features clean lines and minimalist décor punctuated by traditional Chinese motifs, creating a harmonious balance between modernity and heritage. During the festive period, understated red and gold accents—symbolic of prosperity and fortune—add seasonal charm without compromising the restaurant’s sophisticated ambience.
Service Philosophy
The service team at Kai Duck demonstrates attentive professionalism, striking the delicate balance between being present and unobtrusive. Staff members exhibit comprehensive knowledge of the menu, readily explaining ingredient origins and preparation methods. The pacing of courses is carefully orchestrated, allowing diners to appreciate each dish without feeling rushed, while also maintaining a comfortable rhythm throughout the meal.
The Harmony Set: A Complete Culinary Experience
The Harmony Set (S$568++ for four diners) represents Kai Duck’s signature approach to festive dining—a carefully curated progression of dishes that honor tradition while embracing culinary innovation. Each course is thoughtfully sequenced to build flavor profiles and textural contrasts, creating a cohesive narrative from opening salvo to sweet denouement.
Prosperity South African Yu Sheng
Rating: 4.5/5
Visual Presentation & Hue Analysis
The yu sheng arrives as a vibrant mandala of color and texture. The South African abalone slices gleam with an opalescent sheen, their ivory-to-pale-grey gradient contrasting beautifully against the vivid spectrum of julienned vegetables. Carrot ribbons provide bright tangerine notes, while white radish adds pure, clean white accents. Pickled ginger contributes pale pink highlights, and pomelo sacs introduce jewel-like coral segments. The entire composition is crowned with gossamer-thin crackers in golden amber hues and a scattering of crushed peanuts that add warm, toasted brown tones. The visual impact is one of abundance and celebration—a rainbow of prosperity on the plate.
Textural Composition
The genius of this yu sheng lies in its masterful layering of textures. The abalone provides resilient, almost elastic chewiness that requires deliberate mastication, releasing briny sweetness gradually. Crisp vegetables offer refreshing crunch—the radish snaps cleanly while carrots provide slightly more resistance. Pomelo sacs burst with tart juice, creating pockets of liquid refreshment. Fried crackers shatter into delicate shards, while peanuts contribute a more substantial, earthy crunch. The olive oil dressing, lighter than traditional plum sauce, coats each component with silky lubrication that unifies without overwhelming.
Flavor Profile & Innovation
Kai Duck’s innovative use of olive oil in place of traditional plum sauce represents a sophisticated departure from convention. The fruity, slightly peppery olive oil provides elegant lubrication without the cloying sweetness that can sometimes overwhelm yu sheng. This allows the natural flavors of premium ingredients to shine—the clean salinity of South African abalone, the delicate sweetness of vegetables, the citrus brightness of pomelo. The peanuts contribute nutty depth, while the five-spice powder adds aromatic complexity. The result is a refined, balanced yu sheng that feels fresh and contemporary rather than heavy.
Inspired Recipe Recreation
While the exact recipe remains proprietary, home cooks can recreate a similar experience:
Ingredients (Serves 4):
• 200g South African abalone (canned), thinly sliced
• 1 cup white radish, julienned
• 1 cup carrot, julienned
• 1 cup pomelo segments
• ½ cup pickled ginger, julienned
• ⅓ cup toasted peanuts, crushed
• ½ cup crispy wonton strips or crackers
• 2 tablespoons sesame seeds, toasted
• ¼ cup extra virgin olive oil (fruity variety)
• 1 tablespoon plum sauce (optional, for traditional touch)
• 1 teaspoon five-spice powder
• Fresh cilantro for garnish
Preparation Instructions:
1. Preparation Phase: Julienne all vegetables into matchstick-thin strips, approximately 5-6cm in length. Ensure consistent sizing for even texture distribution. Drain abalone and slice into paper-thin rounds. Segment pomelo carefully, removing all white pith.
2. Assembly: Arrange ingredients on a large round platter in a radial pattern. Start with a base layer of julienned vegetables (radish and carrot), creating concentric circles. Distribute abalone slices evenly across the surface. Add pomelo segments in clusters. Scatter pickled ginger strategically for color contrast.
3. Final Garnishing: Just before serving, crown the arrangement with crispy wonton strips. Sprinkle toasted sesame seeds and crushed peanuts evenly. Dust lightly with five-spice powder. Add cilantro leaves for fresh green accents.
4. The Tossing Ritual: Present the platter to diners. Drizzle olive oil (and optional plum sauce) over the entire composition. Using large serving chopsticks or spoons, diners participate in the traditional ‘lo hei’ tossing, lifting ingredients high while offering auspicious wishes. Continue tossing until all components are evenly mixed and coated.
5. Serving: Distribute the tossed yu sheng immediately to individual plates while ingredients remain crisp and fresh. Serve as an appetizer or first course.
Double-boiled Shark’s Fin Soup with Chicken
Rating: 4.5/5
Visual & Aromatic Profile
The soup arrives in traditional Chinese bowls, its surface shimmering with an almost ethereal golden-amber luminosity. Delicate wisps of steam rise gracefully, carrying with them the intoxicating aroma of slow-simmered chicken and premium ingredients. The broth possesses a translucent clarity despite its rich body—a testament to meticulous preparation and careful skimming. Suspended within are tender strands of shark’s fin, their pearl-white to pale-grey coloring creating delicate patterns reminiscent of silk threads floating in liquid gold. The viscosity is immediately apparent; the soup clings to the spoon with a luxurious, gelatinous quality that speaks to hours of patient extraction.
Textural Analysis
The defining characteristic of this soup is its extraordinary collagen-rich mouthfeel. Each spoonful coats the palate with a silky, almost viscous texture that feels both indulgent and nourishing. The broth has developed a natural thickness through prolonged double-boiling—a technique that gently extracts gelatin from chicken bones and cartilage without aggressive boiling that would cloud the liquid. The shark’s fin strands provide textural interest with their slightly springy, resilient character; they offer gentle resistance before yielding, creating a unique sensation distinct from the liquid medium. Shredded chicken adds tender, fibrous contrast, easily separating with minimal chewing. The overall effect is one of luxurious smoothness punctuated by delicate textural accents.
Flavor Depth & Complexity
The soup delivers profound umami depth achieved through patient extraction rather than aggressive seasoning. The primary flavor foundation comes from high-quality chicken, which contributes sweet, clean poultry notes enhanced by the natural glutamates released during extended cooking. Subtle mineral undertones from the shark’s fin add complexity without dominating. The seasoning demonstrates admirable restraint—just enough salt to amplify the inherent flavors while allowing the quality of ingredients to speak clearly. A whisper of white pepper adds gentle warmth without heat, while perhaps a touch of Shaoxing wine contributes barely perceptible alcoholic brightness that lifts the richness. The finish is clean yet lingering, coating the throat with comforting warmth.
The Double-Boiling Technique Explained
Double-boiling (炖/dùn) is a traditional Cantonese cooking method that produces extraordinarily clear, concentrated broths. Ingredients are placed in a ceramic vessel, which is then suspended in a larger pot of simmering water. This indirect heat transfer allows flavors to extract at gentle, sustained temperatures (around 85-95°C) over several hours, typically 3-6 hours for soups of this caliber. The method prevents aggressive bubbling that would emulsify fats and cloud the broth, while the sealed environment traps aromatic compounds and concentrates flavors without evaporation. The result is liquid that possesses remarkable clarity alongside intense depth—an apparent paradox achieved only through this patient technique.
Inspired Recipe (Sustainable Alternative)
Given sustainability concerns around shark’s fin, this recipe offers an ethical alternative using fish maw that delivers similar textural elegance:
Ingredients (Serves 4):
• 1 whole free-range chicken (approximately 1.2kg), cut into pieces
• 50g dried fish maw, pre-soaked until soft
• 6 dried shiitake mushrooms, rehydrated
• 4 slices ginger (coin-sized)
• 2 stalks spring onion, cut into 5cm lengths
• 1.5 liters water (or chicken stock for enhanced depth)
• 1 tablespoon Shaoxing wine
• Salt and white pepper to taste
• A few drops of sesame oil (optional)
Cooking Instructions:
1. Preparation: Blanch chicken pieces in boiling water for 2-3 minutes to remove impurities and blood. Drain and rinse under cold water. Cut pre-soaked fish maw into 2cm strips. Squeeze excess water from rehydrated shiitake mushrooms and slice into quarters.
2. Assembly for Double-Boiling: Place blanched chicken, fish maw, mushrooms, ginger, and spring onion in a large ceramic double-boiling pot or heatproof bowl. Add water until ingredients are just submerged (approximately 1.5 liters). Add Shaoxing wine.
3. The Double-Boiling Process: Cover the ceramic pot tightly with its lid or aluminum foil to create a seal. Place this pot inside a much larger pot or wok. Add water to the outer pot until it reaches halfway up the sides of the inner pot. Bring the outer pot to a boil, then reduce to a gentle simmer. Maintain this steady simmer for 4-5 hours, checking periodically to ensure the outer pot doesn’t boil dry (add hot water as needed).
4. Monitoring & Timing: The soup is ready when the broth has turned a deep golden color and developed a noticeably gelatinous texture. The chicken should be extremely tender, falling off the bone easily. Fish maw will have absorbed the broth and become translucent.
5. Finishing: Carefully remove the inner pot (it will be extremely hot). Discard ginger and spring onion. Season the soup carefully with salt and white pepper—start conservatively as the flavors are concentrated. A few drops of sesame oil can add aromatic complexity if desired.
6. Serving: Ladle the soup into individual bowls, ensuring each portion includes fish maw, mushrooms, and tender chicken. Serve immediately while piping hot. The soup should coat the spoon with a silky, luxurious texture.
Roasted Duck with Black Truffle Sauce
Rating: 4.8/5 – Restaurant Signature
Visual Presentation
The roasted duck commands attention the moment it arrives, presented with theatrical flair befitting the restaurant’s namesake dish. The Irish duck portions—breast and leg—are carved with precision and arranged artfully on pristine white porcelain. The skin gleams with an extraordinary mahogany-to-burnt-amber lacquer, evidence of expert roasting technique and likely multiple bastings with maltose or honey during cooking. This burnished exterior catches light beautifully, revealing subtle gradations from deep russet at the edges to lighter caramel tones where fat has rendered most completely. The black truffle sauce pools elegantly alongside, its dark chocolate-brown hue flecked with visible black truffle fragments that glisten with butter emulsion. Fresh garnishes—perhaps baby bok choy or seasonal vegetables—add verdant green and provide visual relief from the rich earth tones.
Textural Excellence
The genius of this preparation lies in achieving the seemingly impossible: skin that shatters with crystalline crispness while meat beneath remains profoundly succulent. The skin fractures cleanly under gentle tooth pressure, producing an audible crackle before dissolving into shards of intense flavor. This textural achievement requires meticulous technique—likely air-drying the skin before roasting, ensuring complete fat rendering, and potentially finishing under intense heat for final crisping. The breast meat offers tender, fine-grained texture with enough resistance to feel substantial without toughness. Each fiber separates cleanly, releasing juice with every bite. The leg presents different textural pleasures—darker meat with slightly more toothsome character and higher fat content that contributes silky mouthfeel. The truffle sauce adds luxurious smoothness, its emulsified butter providing coating richness that complements rather than drowns the duck’s inherent character.
Flavor Complexity
Irish duck possesses a particularly clean, refined flavor profile compared to some other duck varieties—less gamey, with sweeter, almost beef-like notes in the meat itself. The roasting process intensifies these qualities while adding complex Maillard reaction compounds—caramelized, slightly nutty flavors from proteins and sugars interacting under high heat. The skin contributes savory depth enhanced by whatever glaze was applied; hints of five-spice, star anise, and perhaps Shaoxing wine create aromatic complexity. The black truffle sauce represents sublime complementarity. Rather than overwhelming with aggressive truffle punch, it offers subtle earthiness—that distinctive musky, slightly garlicky, umami-rich character that black truffles possess. The sauce base likely incorporates rich duck jus reduced with perhaps a touch of cognac or Madeira, enriched with butter to create glossy, velvety consistency. The truffle adds luxury without dominating, allowing the duck to remain the star while providing elegant enhancement.
Technical Achievement
Achieving this level of perfection requires exacting technique at every stage. The duck likely undergoes air-drying (possibly overnight in a refrigerator) to dehydrate the skin, promoting crispness during roasting. The roasting itself probably involves multiple temperature stages: initial high heat to set the skin and render surface fat, followed by moderate temperature for gentle, even cooking of the meat, and finally a high-heat blast to crisp and bronze the exterior. Precise timing ensures the breast reaches ideal doneness (still slightly pink at the center) while the leg, with its higher connective tissue content, achieves full tenderness. The truffle sauce requires careful emulsification and temperature control—too hot and it breaks; too cool and it lacks the glossy, fluid consistency desired.
Inspired Recipe Recreation
Ingredients (Serves 4):
For the Duck:
• 1 whole duck (approximately 2kg, preferably Irish or French)
• 2 tablespoons maltose or honey (for glazing)
• 1 tablespoon five-spice powder
• 2 tablespoons Shaoxing wine
• 1 tablespoon soy sauce
• 3 cloves garlic, crushed
• 4 slices ginger
• 2 star anise
For the Black Truffle Sauce:
• 1 cup duck stock or rich chicken stock
• 2 tablespoons cognac or brandy
• 30g black truffle (fresh or preserved), finely minced
• 3 tablespoons unsalted butter, cold and cubed
• 1 shallot, finely minced
• 1 tablespoon truffle oil (optional, for enhanced aroma)
• Salt and black pepper to taste
Preparation Instructions:
Day 1 – Preparation & Air-Drying:
1. Clean the duck thoroughly, removing any excess fat from the cavity. Pat completely dry with paper towels—any residual moisture will prevent skin crisping.
2. Create an aromatic marinade by combining five-spice powder, Shaoxing wine, soy sauce, crushed garlic, and ginger. Rub this mixture inside the cavity of the duck. Place star anise inside the cavity.
3. Blanch the duck by pouring boiling water over the entire surface. This tightens the skin and helps render surface fat. Pat dry immediately and thoroughly.
4. Place the duck on a wire rack set over a tray. Refrigerate uncovered for 12-24 hours. This air-drying step is crucial for achieving crispy skin—the cold air dehydrates the skin surface, allowing it to crisp during roasting.
Day 2 – Roasting:
5. Remove duck from refrigerator and allow to come to room temperature (about 30 minutes).
6. Preheat oven to 220°C (425°F). Place duck breast-side up on a roasting rack. Roast at high heat for 20 minutes to render surface fat and begin skin crisping.
7. Reduce temperature to 160°C (320°F). Continue roasting for 90 minutes, basting every 30 minutes with a mixture of maltose (or honey) dissolved in hot water. This creates the characteristic glossy, mahogany finish.
8. Increase temperature back to 220°C (425°F) for the final 15-20 minutes to achieve maximum skin crispness and deep color. The duck is done when juices run clear and internal temperature reaches 74°C (165°F) in the thickest part of the thigh.
9. Remove from oven and rest for 15 minutes before carving. This allows juices to redistribute throughout the meat.
Black Truffle Sauce Preparation:
10. While duck rests, prepare the sauce. Sauté minced shallot in 1 tablespoon of butter until translucent and fragrant (about 2 minutes). Add cognac and flambé to burn off alcohol (carefully!).
11. Add duck or chicken stock and bring to a simmer. Reduce by half (about 10-12 minutes), concentrating flavors. The sauce should coat the back of a spoon when ready.
12. Reduce heat to low. Whisk in cold butter cubes one at a time, creating a smooth emulsion. Do not boil after adding butter or the sauce will separate.
13. Add minced black truffle and optional truffle oil. Season with salt and pepper. Keep warm but do not overheat.
14. To serve: Carve duck into portions (breast slices and leg quarters). Arrange on plates and drizzle with black truffle sauce. Serve immediately while the skin is at peak crispness.
Steamed Sliced Garoupa Fish with Celery and Black Fungus
Rating: 4/5
This dish exemplifies the Cantonese philosophy of respecting premium ingredients through gentle preparation that allows natural flavors to shine. Garoupa (also known as grouper) is prized in Chinese cuisine for its delicate, sweet flesh and firm yet tender texture—qualities that make it ideal for the subtle steaming technique employed here.
Visual & Aromatic Presentation
The dish arrives with elegant simplicity—pristine white fish slices arranged in overlapping layers, their translucent quality revealing perfect steaming. The fish exhibits a pearl-white to very pale cream coloring with a subtle sheen from the superior soya sauce. Julienned celery adds bright green linear accents, while reconstituted black fungus contributes organic dark brown shapes that provide visual contrast. Thin ginger slivers and spring onion threads add additional green and white highlights. The sauce pools at the base of the plate, its rich brown hue indicating depth of flavor. Steam rises gently, carrying the unmistakable aroma of ginger, soy, and fresh fish—a fragrance that’s simultaneously delicate and appetizing.
Textural Analysis
The garoupa’s texture represents the platonic ideal of properly steamed fish—firm enough to hold together when lifted with chopsticks, yet yielding immediately to gentle pressure, flaking into tender, moist segments. The flesh possesses a slight springiness that indicates freshness and quality, without any mushiness or falling-apart quality that would signal overcooking. Each flake releases a small amount of sweet juice. The celery contributes refreshing crunch, its fibrous structure providing textural counterpoint to the fish’s tenderness. Black fungus adds a unique element—slightly chewy and gelatinous, almost cartilaginous, with a slippery quality that some find pleasantly unusual. The superior soya sauce adds silky coating without heaviness.
Flavor Profile
Garoupa possesses a remarkably clean, sweet flavor—more delicate than sea bass yet more pronounced than sole. The steaming process preserves this natural sweetness while the superior soya sauce enhances it with savory depth. Superior soya sauce differs from regular soy sauce; it’s typically aged longer, possesses lower sodium content, and delivers more complex umami with subtle sweetness and less aggressive saltiness. Here it complements without overwhelming. Ginger provides aromatic warmth that cuts potential fishiness, while spring onion adds gentle allium brightness. The celery contributes vegetal freshness, and black fungus provides earthy undertones alongside its textural contribution. The overall flavor profile is refined, balanced, and quintessentially Cantonese—celebrating quality ingredients through restraint and precision.
Wok-fried Hot Pot Panda Rice with Bacon and Bolete Mushroom
Rating: 4/5
This dish represents an intriguing intersection of tradition and innovation, featuring Panda Rice—a premium variety specially imported from Sichuan, China. The name derives from the rice’s cultivation in areas near panda habitats, and it’s celebrated for higher nutritional content, lower glycemic index, and distinctive cooking properties.
Understanding Panda Rice
Panda Rice differs significantly from standard jasmine or long-grain varieties. The grains are slightly shorter and rounder, with a characteristic semi-translucent appearance even when fully cooked. This variety contains higher protein content and dietary fiber, contributing to its lower glycemic index—making it potentially beneficial for blood sugar management. The rice possesses a subtle natural sweetness and maintains a pleasant chewiness even when cooked through, resisting the mushiness that can plague lesser rice varieties. The slightly translucent quality creates an appealing visual when mixed with colorful ingredients.
Visual Presentation & Hue Complexity
The fried rice arrives with visual dynamism characteristic of accomplished wok cooking. The Panda Rice grains display a gorgeous translucent quality—each grain catching light differently, creating subtle variations from pure white to pale amber where they’ve achieved maximum wok contact. The bacon contributes rich burnt-sienna to mahogany tones, its rendered fat coating some grains with glossy sheen. Bolete mushrooms add earthy brown notes ranging from tan to deep chocolate. Spring onions provide vivid green punctuation, while scrambled egg, if included, contributes pale yellow softness. The overall effect is one of appetizing complexity—a mosaic of earth tones accented by fresh green.
The Essence of Wok Hei
Wok hei (鑊氣, literally ‘breath of the wok’) represents the holy grail of Chinese stir-frying—a complex aromatic quality achieved through cooking at extremely high temperatures in a well-seasoned carbon steel wok. This dish evidently possesses it; the aroma carries that distinctive slightly smoky, almost metallic fragrance that comes from ingredients making rapid, intense contact with superheated metal. The flavor includes subtle char notes without actual burning—sugars and proteins undergoing rapid Maillard reactions that create depth and complexity impossible to achieve at lower temperatures. Achieving genuine wok hei requires restaurant-grade heat (home stoves typically can’t reach sufficient temperatures) and technique—constant motion, proper timing, and understanding exactly when to add each ingredient.
Textural Symphony
The textural experience is deliberately varied and endlessly compelling. The Panda Rice provides the foundation—grains that maintain distinct integrity without clumping, each possessing a gentle bounce and pleasant chewiness. They’re non-starchy enough that the dish feels light despite being filling. Bacon contributes both chewy-crispy edges and tender-fatty portions, creating textural complexity within a single ingredient. Bolete mushrooms, if fresh, offer meaty resistance; if dried and reconstituted, they provide more concentrated texture with slight chewiness. The combination creates a dish that’s deeply satisfying to eat, with each spoonful offering slightly different textural encounters.
Flavor Integration
The flavor profile is intensely savory and umami-forward. Bacon provides salty-sweet pork richness enhanced by its rendered fat, which coats the rice grains with flavor. Bolete mushrooms contribute earthy, almost nutty umami depth—these wild mushrooms possess more complex flavor than common white or button varieties. The wok hei adds its own dimension—that ineffable smoky-savory quality. Soy sauce likely provides seasoning along with perhaps a touch of oyster sauce for additional umami complexity. The dish achieves remarkable intensity despite consisting primarily of simple ingredients, demonstrating how technique (high-heat wok cooking) can transform ordinary components into something extraordinary. The rice’s natural sweetness provides subtle balance to the aggressive savory elements, preventing the dish from becoming one-dimensional.
Supreme Fortune Pot (Pen Cai)
Rating: 5/5 – Extraordinary
The Supreme Fortune Pot represents the pinnacle of Chinese celebratory cuisine—a lavish basin of treasures stacked in hierarchical layers, each component contributing to an integrated whole that’s far greater than the sum of its parts. Part of the Millionaire Chinese New Year Set, this pen cai is available for takeaway with advance booking, demonstrating Kai Duck’s confidence that their signature dish maintains quality even after transport.
Historical & Cultural Context
Pen cai (盆菜, ‘basin vegetables’) originated in the walled villages of Hong Kong’s New Territories during the Song Dynasty. Legend holds that Emperor Bing and his entourage, fleeing Mongol invaders, were fed by villagers who presented their finest ingredients in large wooden basins—unable to serve on individual plates due to limited dishware. The tradition evolved into a celebratory feast dish, particularly popular during Chinese New Year and clan gatherings. The hierarchical layering is deliberate: premium ingredients crown the top while humble vegetables form the foundation, allowing juices and flavors to cascade downward, enriching everything below. This structure also reflects Confucian social ordering, with the most prestigious elements occupying elevated positions.
Visual Spectacle
The Fortune Pot arrives as pure visual theater—a large basin overflowing with luxury. South African abalone dominates the top tier, their jade-green to brown-gold shells (if presented in-shell) or glossy caramel-colored flesh creating immediate impact. Sea cucumber’s distinctive knobbly texture and dark brown-to-black coloring provides textural contrast. Golden oyster mushrooms contribute vibrant yellow-gold clusters. Roasted duck from Kai Duck’s signature preparation adds mahogany richness. Braised pork belly presents deep amber layers of meat and translucent fat. Fish maw contributes pale cream puffed structures. Fatt choy (black moss) provides wispy black threads symbolizing prosperity. Below, radish and yam chunks have absorbed the master gravy, displaying deep brown coloration that speaks to hours of braising. The entire composition glistens with rich, dark sauce—a basin of treasure that lives up to its ‘Fortune Pot’ designation.
The Fifteen Premium Ingredients: Individual Analysis
1. South African Abalone: Provides firm, resilient texture with sweet, oceanic flavor. The lengthy braising renders it tender while maintaining characteristic chewiness.
2. Sea Cucumber: Contributes unique slippery-chewy texture and subtle brininess. Prized more for texture and symbolism (longevity) than strong flavor.
3. Golden Oyster Mushrooms: Offer meaty texture and earthy-nutty flavor. Their bright color adds visual appeal.
4. Fish Maw (Swim Bladder): Provides gelatinous texture and absorbs surrounding flavors beautifully. Symbol of prosperity and abundance.
5. Fatt Choy (Black Moss): Contributes minimal flavor but essential symbolism—its Cantonese name sounds like ‘prosperity.’ Adds textural interest.
6. Braised Pork Belly: Delivers rich, unctuous satisfaction. Layers of meat and fat become meltingly tender, contributing deep savory notes.
7. Kai Duck’s Roasted Duck: The restaurant’s signature preparation adds complex roasted flavors and textural variety.
8-15. Additional Components: Likely include dried scallops (sweet umami), prawns (sweet seafood notes), dried oysters (intense brininess), shiitake mushrooms (earthy depth), bamboo shoots (crisp texture), cabbage (mild sweetness), radish (soft, gravy-soaked comfort), and yam (creamy, slightly sweet foundation).
The specific combination creates a complex flavor ecosystem where each ingredient contributes distinct notes while being unified by the master braising liquid.
The Transformative Power of Radish and Yam
The reviewer’s specific praise for the radish and yam merits attention. These humble ingredients, positioned at the basin’s foundation, perform crucial functions beyond mere space-filling. Radish (typically daikon) absorbs the master sauce completely, transforming from crisp and peppery to soft, sweet, and profoundly savory—becoming a vehicle for concentrated essence. The chunky pieces mentioned suggest careful cutting to maximize surface area for sauce absorption while maintaining enough structure to avoid disintegration. Yam (likely taro) contributes natural creaminess that becomes almost custard-like when slowly braised, its starchy nature creating luxurious mouthfeel. Together, these foundational elements provide comfort and substance, grounding the luxurious proteins above with earthy satisfaction. They represent pen cai’s democratic genius: even ‘lesser’ ingredients achieve greatness through proper technique and integration.
The Master Gravy: Heart of the Dish
The success of any pen cai hinges on its master braising liquid—a complex sauce built over hours (sometimes days) through layered additions of premium ingredients. This gravy likely begins with rich stock (possibly chicken, pork, or seafood-based), enhanced with dried ingredients (scallops, oysters, mushrooms) that release concentrated umami during rehydration. Soy sauce, oyster sauce, and perhaps Shaoxing wine provide seasoning depth. Rock sugar balances savory elements with subtle sweetness. Star anise, cinnamon, and other aromatics add complexity. The sauce reduces slowly, concentrating flavors while achieving syrupy consistency that clings to ingredients. Each component added to the pot contributes its essence to the gravy while simultaneously absorbing flavors from it—a beautiful exchange. The result is liquid that’s intensely savory, slightly sweet, aromatic, and utterly addictive—worthy of being soaked up with rice or enjoyed alone.
BBQ Pork (Char Siu)
Rating: 4.5/5
Char siu represents one of Cantonese cuisine’s most iconic preparations—a dish so fundamental yet so difficult to perfect that it serves as a litmus test for any establishment claiming mastery of the tradition. Kai Duck’s version, part of the Millionaire takeaway set, demonstrates why this preparation has endured for centuries.
Visual & Aromatic Appeal
Authentic char siu announces itself visually through its characteristic mahogany-to-deep-red coloration—created not merely by artificial dyes (though red fermented bean curd often contributes) but through the Maillard reactions occurring during extended roasting and the caramelization of sugar-rich marinade. The exterior displays an enticing glossy lacquer, evidence of multiple bastings during cooking that build layers of flavor and sheen. The caramelized char—those darker, almost-burnt edges and crust—provides visual drama and flavor intensity. When sliced, the meat reveals beautiful gradations: darker exterior giving way to lighter interior with visible fat marbling that contributes moisture and flavor. The aroma is intoxicating—sweet and savory intermingled with five-spice aromatics, smoke, and caramelized sugars.
Textural Perfection
The review describes the pork as ‘unctuous and juicy’—precise terminology for this preparation. Unctuous refers to the rich, almost fatty quality achieved through selecting pork shoulder or belly with good marbling, then roasting until fat renders partially while remaining present enough to lubricate the meat. This creates extraordinarily tender texture without any dryness. The 12-hour marination mentioned is crucial: it allows flavors to penetrate deeply while salt and perhaps tenderizing enzymes (from ingredients like pineapple juice, sometimes included) begin breaking down protein structures. The 40+ minute roasting at high heat cooks the meat through while developing crust. The exterior possesses slight stickiness from caramelized sugars, transitioning to tender-yielding interior that pulls apart with minimal resistance.
Flavor Complexity
Char siu achieves remarkable flavor complexity through its marinade—a carefully balanced composition of sweet (honey, maltose, or hoisin sauce), salty (soy sauce), aromatic (five-spice powder, garlic), and sometimes tangy (rice wine) elements. The caramelized char provides bitter-sweet depth that prevents the dish from becoming cloying. Five-spice powder contributes warming aromatics: star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds creating a distinctly Chinese flavor profile. The prolonged marination and roasting concentrate these elements while the pork’s natural savoriness provides foundation. The result is a beautiful sweet-savory balance with aromatic complexity and that addictive caramelized quality that keeps you reaching for another slice.
The mention of ‘mouthwatering caramelised char’ deserves emphasis—this is the hallmark of properly executed char siu. These darkened edges, where sugars have reached the threshold of burning without crossing it, provide concentrated flavor intensity and textural contrast that elevates the entire preparation.
Desserts: A Sweet Conclusion
Chilled Mango Sago with Pomelo
This Hong Kong-style dessert provides refreshing contrast to the meal’s richness. Ripe mango contributes natural sweetness and tropical fruitiness. Sago pearls (small tapioca) add textural interest with their translucent, slightly bouncy character. Pomelo segments provide tart, citrus bursts that cut through sweetness. The dessert likely includes coconut milk or evaporated milk, adding creamy richness while maintaining refreshing character through chilling. The light tartness mentioned is crucial—it prevents the dessert from becoming cloying and provides palate cleansing. This is a classic finale that respects tradition while offering contemporary appeal.
Pan-fried Handmade Glutinous Rice Cake (Nian Gao)
Nian gao (年糕, ‘year cake’) is essential Chinese New Year fare—its name sounds like ‘higher year,’ symbolizing advancement and progress. This version appears to be the pan-fried preparation, where slices of steamed glutinous rice cake are crisped in a pan, creating golden-brown exterior while maintaining chewy interior. The handmade designation suggests quality—proper texture requires precise glutinous rice flour-to-water ratios and careful steaming. The result provides comforting, homely sweetness with wonderful textural contrast between crispy exterior and stretchy-chewy center. It’s comfort food in its purest form, offering nostalgic satisfaction that rounds out the celebratory meal perfectly.
Ordering Options & Delivery Logistics
Dine-In Experience
The Harmony Set (S$568++ for four persons) is available for dine-in at the restaurant. Reservations are strongly recommended during the festive period, as demand peaks during Chinese New Year celebrations. The dine-in experience allows guests to enjoy dishes at peak freshness and optimal temperature, with professional service ensuring proper timing and presentation. Contact: +65 62355419 for reservations.
Takeaway Sets
The Millionaire Chinese New Year Set featuring the Supreme Fortune Pot, BBQ Pork, and other premium items requires minimum one day advance booking. This is self-collection only (no delivery), ensuring items remain at peak quality during transport. The advance notice allows the kitchen to prepare components properly, particularly the labor-intensive pen cai which requires extended braising. Each set includes one Big Sweep ticket from Singapore Pools (note: Kai Duck is not affiliated with Singapore Pools and is not responsible for prize claims or redemption).
Early Bird Discounts
Kai Duck offers attractive incentives for advance planning:
• 15% discount for orders placed between January 1 and February 8, 2026
• 10% discount for orders placed between February 9 and February 15, 2026
These discounts make the already-reasonable pricing even more attractive, encouraging guests to secure their festive meals early.
Transport & Storage Considerations
For self-collection orders, plan transport time carefully. Pen cai benefits from being consumed while still warm, though it can be gently reheated if necessary. The BBQ pork maintains quality well during short transport times. Upon reaching home, transfer items to serving dishes promptly. If reheating is needed, pen cai can be gently warmed in a pot on the stove, while char siu can be briefly placed in a hot oven to restore its surface texture. Avoid microwave reheating as it can compromise textures, particularly the duck’s crispy skin.
Location & Contact Information
Kai Duck
Takashimaya Shopping Centre
391 Orchard Road #05-10/11
Singapore 238872
Tel: +65 62355419
Operating Hours: [Contact restaurant for current hours during festive period]
Social Media:
Facebook: facebook.com/kaiduck
Instagram: @kaiduck
Final Verdict & Recommendations
Kai Duck’s Chinese New Year 2026 offerings demonstrate a restaurant operating at the height of its capabilities. The Harmony Set provides thoughtful progression from fresh, vibrant yu sheng through rich, comforting soup and spectacular roasted duck to refined fish and satisfying rice preparations. Each dish respects tradition while incorporating contemporary elements—olive oil in yu sheng, black truffle with duck, nutritionally superior Panda Rice.
The Millionaire takeaway set, particularly the Supreme Fortune Pot, represents extraordinary value for those seeking to celebrate at home without sacrificing quality. The inclusion of fifteen premium ingredients, the restaurant’s signature roasted duck, and exceptional char siu creates a feast worthy of the most important celebration in the Chinese calendar.
Technical execution across all dishes is exemplary. The roasted duck achieves near-perfect crispy skin while maintaining juicy meat. The double-boiled soup demonstrates patience and proper technique. The pen cai’s master gravy speaks to hours of careful preparation. Even the humble fried rice achieves genuine wok hei—a rarity in modern restaurant cooking.
For 2026 Chinese New Year celebrations, Kai Duck offers compelling options whether dining in or taking away. The early bird discounts make advance booking particularly attractive. Those seeking traditional excellence with contemporary refinement will find much to celebrate here.
Overall Assessment: 4.6/5