HKK, the restaurant which led to The Times critic Giles Coren describing his meal there as "the best Chinese meal I have had anywhere in the world" has launched a spin-off duck menu for lunchtimes.
“The duck is a key focus at HKK," says the restaurant's chef Chef Tong Chee Hwee. "It’s about doing very little to the finest ingredients and letting the real flavour come out." To make the signature cherry wood roasted Peking duck dish, a wax-plucked duck is marinated in a glaze of Chinese five spice, lemon grass, sugar, vinegar and garlic, hung to dry for a minimum of 24 hours, before being placed in the firestone oven where it's roasted with cherry wood.
At £42 the five course menu features lotus & mango duck wrap, truffle duck broth and Jasmine rice with roasted duck and Wagyu beef, followed by the cherry wood roasted Peking duck and finishing with a salted cashew nut & milk chocolate parfait.
For more information, including how to book, see our HKK page.