The Hong Kong-style roasted fowl at the new Cha Cha Tang is one of the best Chinese duck dishes in the city. The restaurant ...

Preheat the oven to 160C/350F/Gas 4. Place a wire rack on a roasting tin and place the duck legs on top, skin-side up. Roast the duck legs on the rack for 1¾-2 hours, or until the skin is crisp ...

The dining halls reserved for overseas guests can accommodate a total of 2,000 diners, and include a hall where all-duck banquets in which all the dishes are made from parts of the duck can be ...

You could use chicken breast or even fish or oysters instead of duck. Although the green can be replaced with water celery (“seri”) or others of your choice, make sure to top the dish with ...

Spoon some of the celeriac and potato purée alongside. Thickly slice the duck and lay over the top of the greens, spoon the chutney alongside and drizzle the sauce over.

The dining halls reserved for overseas guests can accommodate a total of 2,000 diners, and include a hall where all-duck banquets in which all the dishes are made from parts of the duck can be ...

Boon Tong Kee Kway Chap Braised Duck offers an impressive braised Duck Rice (S$4.50) dish that has become a favourite among patrons. This simple dish features slices of duck served over fragrant yam ...

While the roasts are delicious cut up and eaten plain, you can also use them as the base for another dish. For this soup ... broth for noodles, and top with the duck meat and some vegetables.