Located in the heart of Central, Hong Kong on Duddell’s Street, JIA Group’s One Michelin-starred Duddell’s is known for serving authentic Cantonese cuisine within a beautiful art space. It is continuing to innovate its modern Cantonese fine dining with the appointment of new Master Executive Chef Chan Yau Leung, who has revamped the menu with new seasonal a la carte dishes.
In Chef Chan’s colourful culinary career, Chef Chan was entrusted with the role of Chinese Executive Chef at renowned Cantonese restaurants such as one Michelin-starred Fook Lam Moon, where he elevated the cuisine to its legendary status. He naturally progressed to Group Chinese Executive Chef, overlooking Fook Lam Moon (1*) Hong Kong, Fook Lam Moon Macau, and Guo Fu Lou (1*) in Central.
Driven by a time-honoured culinary philosophy, Master Chef Chan creates authentic Cantonese dishes using only the best seasonal ingredients sourced locally where possible. His exceptional cooking techniques, deep understanding of ingredients, and excellent kitchen management skills create the foundation of the award-winning dishes at one Michelin-starred Duddell’s.
New Additions to Duddell’s New Menu Experience by Chef Chan Yau Leung & Team
New classic Cantonese dish additions to chef’s recommendations, a la carte and signature tasting menus, Chef Chan’s culinary prowess is made apparent with the introduction of his latest dishes, which are now available on the chef’s recommendation list, a la carte menu, and Duddell’s signature tasting menu.
From the Chef’s Recommendation Menu, new dishes include Double-boiled Fish Maw Soup (HK$488 per person) featuring collagen-rich fish maw simmered for six hours with health-boosting ingredients including red conch from South Africa, fragrant Solomon’s Seal, stewing hen and Jinhua ham, and Sautéed Prawns with Chicken Broth (HK$398 per person), a classic Cantonese dish that appears simple yet requires patience, skills, and experience to create.
Jumbo prawns from Vietnam are selected for their mildly sweet taste and bouncy texture and are paired with concentrated slow-cooked chicken broth.
A traditional Cantonese dish with over 70 years of history, Crispy Stuffed Crab Shell (HK$288 per person) is a true demonstration of the chef’s culinary skill, featuring crab shell stuffed with stir-fried buttery crab meat that is then topped with breadcrumbs and fried until golden.
Crispy Japanese Sea Cucumber Stuffed with Shrimp Paste, Chicken Broth (HK$388 per person) uses sea cucumbers from the Kanto region in Japan, which are widely known as the best in the world given their unique aroma, texture, and rich nutritional values.
The sea cucumber is stuffed with shrimp, then deep-fried in a thin, tempura-style batter, and served with concentrated chicken broth to yield a fragrant and sophisticated delicacy.
A dish that requires 24-hour pre-order notice, Duddell’s Crispy Fried Chicken (HK$698 for whole, HK$368 for half) is created first by careful selection of the perfect, free-range local chicken. The chicken is marinated with salt and five-spice powder, air-dried for 10 hours, and then only partially cooked before getting hung up.
Sizzling-hot oil is poured over it repeatedly, at least 300 times, until fully cooked. The classic dish demonstrates an expert-level control of heat and mastery of the old-school frying technique and is one not to be missed.
New additions to the Duddell’s Signature Tasting Menu, priced at HK$1,588+10% per person, include dishes such as Winter Melon Broth with chunks of fresh crab meat, Braised South African 4 Heads Abalone with oyster sauce, Crispy Local Beef Brisket with asparagus, and Fried Rice with Scallop and homemade shrimp paste.
On the a la carte menu, highlights from the newly added dishes include Marinated Duck Tongue (HK$128) in spicy sauce, Australian Lobster (HK$988) prepared by either sautéing with black bean sauce OR braising with supreme soup, and Braised Pork Belly (HK$288 per person) with honey, abalone sauce and dried tangerine peel.
Pre-order dishes that require at least 24-hour advance notice include Crispy Suckling Pig (HK$1,788 for whole, HK$988 for half), a century-old Cantonese dish that uses a 4.5kg suckling pig from Vietnam.
The pig is marinated, air-dried, and slowly roasted while constantly being brushed with hot oil to create the distinctive crispiness of its skin. Each portion is served with homemade pancakes, signature suckling pig sauce, scallion, and radish.
“Buddha Jumps Over the Wall” (HK$4,988 per person) is a dish that dates back centuries to the Qing Dynasty, filled with exquisite Chinese delicacies, including sea cucumber, fish maw, abalone, shark’s fin, deer tendon and more.
The stew is simmered slowly over a long period of time, transforming the rare and precious ingredients into a delicate and nourishing soup that warms the body.
Duddell’s Weekend Salon Dim Sum Brunch
On weekends from 12 pm – 3 pm, Duddell’s continues to serve its popular all-you-can-eat dim sum brunch feast, complete with free-flowing drinks. Chef Chan brings a fresh and elevated interpretation of much-loved Cantonese classics with unlimited dim sum selections such as Duddell’s Shrimp Dumpling, Handmade Steamed Rice Rolls, Spicy Wonton, Steamed Barbecued Pork Bun, and more.
Other must-try dishes include Taiwanese Salty Crispy Chicken, Sauteed Cuttlefish with Vegetables, Peking Duck (4pcs), Braised E-Fu Noodles with Mushrooms, and desserts such as Almond Cream with Egg White, Walnut Cookie, and Mango and Grapefruit Sago.
The full weekend brunch menu, including the various available drinks packages starting at HK$638+10% per adult, can be viewed here.
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