One Michelin-starred Duddell’s Executive Chef Yip Kar On has unveiled a fresh and elevated interpretation of some much-loved Chinese classics by introducing three new lunch sets and a new signature dim sum menu.
New Lunch Menus: Executive, Business and Premier Lunch Sets
Chef Yip Kar On has blended new and traditional techniques inspired by various regional Chinese cuisines for the new lunch menus at Duddell’s. The menus comprise an Executive Lunch (from HK$428+10%), Business Lunch (from HK$698+10%), and Premier Lunch (from HK$998+10%). The new lunchtime menus will feature a selection of traditional dim sum and barbecued meats, followed by seasonal Cantonese delights.
The lunch options include:
- Sauteed Sliced Chicken with cuttlefish and XO sauce
- Braised Tientsin Pakchoi with mushroom
- Chinese ham and abalone sauce
- Fish Maw and Seafood Broth with conpoy
- Poached Seasonal Vegetable with fungus in fish broth
- Braised Lobster in supreme soup
- Steamed Fried Rice with a whole abalone in lotus leaf
- And to finish the evening on a sweet note, the Duddell’s Dessert Selection. Guests can also add +HK$100 to each menu for a glass of white, rosé or red wine.
New Signature Dim Sum Menu by Chef Yip
Chef Yip and the team at Duddell’s have created a new menu of Cantonese dim sum classics with a modern twist, which is designed with refined craftsmanship and decades of expertise. The new dim sum offerings include:
- Goldfish Shaped Pork & Shrimp Dumpling (HK$108/2), made in limited quantities with termite mushroom and a hint of spices to elevate the complexity of the flavour
- Fish Soup Dumpling (HK$138pp) with grouper and fish maw slices
- Shrimp Dumpling (HK$88) with house-made dried flounder fish powder
- Pork, Shrimp & Scallop Dumpling (HK$98) with umami-rich crab roe
- Beef Ball (HK$78) in supreme broth
- Vegetarian Fungus Dumpling (HK$78) with bamboo pith and black truffle
- Shrimp Spring Roll (HK$68) with garlic, which also comes with an alternative vegetarian option
Other new dim sum favourites include Deep-fried Abalone Puff (HK$158) featuring braised abalone, diced chicken, mushroom and whelk wrapped in a bite-sized flaky puff pastry, Pan-Fried Fungus Bun (HK$68) filled with assorted fungi, Steamed Artisan Rice Roll (HK$68) inspired by Cheung fun, with silky-smooth rice rolls accompanied by sesame sauce and special sweet sauce, an elevated Minced A4 Wagyu Beef Rice Roll (HK$128) with black pepper paste and scallion, and Spicy Shrimp Rice Roll (HK$98) filled with juicy shrimp and Sichuan peppercorn to satisfy spicy cravings.
About Executive Chef Yip Kar On
Yip Kar On became Duddell’s Hong Kong’s Executive Chef in the winter of 2021, bringing with him more than 25 years of work experience in fine Cantonese and Michelin-starred kitchens. His colourful career spans world-class Chinese establishments, with his first stint at the iconic Fook Lam Moon as a trainee in 1995. Fuelled by his passion for cooking and hospitality, Chef Yip continued honing his skills at the award-winning Chinese outlets of Venetian Macau, Four Seasons Hong Kong and Le Meridien Cyberport.
In 2010, he took on the role of Head Chef for the famous Cantonese fine dining restaurant Guo Fu Lou, achieving multiple accolades, including one Michelin star over his seven-year-long tenure. In 2018, Chef Yip moved back to Macau to oversee Wynn Palace’s Chinese restaurant outlets as Chef de Cuisine.
A time-honoured culinary philosophy drives Chef Yip Kar On: authentic Cantonese dishes using the best, locally sourced seasonal ingredients. His solid cooking techniques, deep understanding of ingredients, passion for sustainability and excellent kitchen management skills create the foundation of the award-winning dishes at Duddell’s Hong Kong.
Now at the helm of the Duddell’s kitchen, Chef Yip is on a mission to showcase refined Cantonese dishes rooted in traditional techniques and, by doing so, will bring a fresh and exciting approach to the new menu.
The new Duddell’s menus can be viewed here. For bookings and reservations, call 2525-9191 or email [email protected].
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