Herbalicious dang gui roasted duck, caramel char siew & do-it-yourself wanton

Those who frequent Hong Kong will likely be acquainted with the outdated Hennessy Road, lined with loads of Cantonese roast stalls. This was the inspiration for Hennessy Duck, which is a model new idea that just lately opened its doorways at Kopitiam Food Hall @ Jem on 15 September 2022.

Hennessy Duck employs the usage of premium high quality geese along with high-end herbs like dang gui and different spices. They’ve spent a variety of effort of their R&D to good their roasting method.

Their mission is to supply mouth-watering delights like their signature natural roast duck and char siew, which permit patrons to expertise the genuine style of Hong Kong.

I had the pleasure of witnessing a contemporary batch of roasted geese popping out of the oven. The intoxicating aroma launched from the freshly roasted meats, coupled with the scorching sounds coming from the crackling pores and skin have been seducing my senses.

The meat was chopped up by the employees and my abdomen was already growling. I had spent nearly an hour travelling from Ang Mo Kio to Jurong all the best way for this, so I used to be able to dig in!

Would Hennessy Duck stay as much as the requirements like different mainstream manufacturers serving natural roasted duck? Let’s get this tasting began and discover out.

What I attempted at Hennessy Duck

I began my gastronomic journey with the signature Dang Gui Duck Drumstick Noodle (S$7.80). It had a complete duck drumstick meticulously chopped up, chye sim, goji berries, bits of star anise and clove, with a mattress of Hong Kong egg noodles resting beneath, soused in gravy.

After mixing every thing up, I dived straight into the noodles. The Hong Kong egg noodles have been thinner and extra refined than our standard mee kia, which slithered simply down my throat like luxurious threads of silk.

The refined natural notes coming from the roasted duck have been absorbed by the noodles, giving a slight bitter aftertaste which wasn’t disagreeable in any respect. The tiny candy bursts coming from the goji berries acted like mini grenades detonating in my mouth— an ideal steadiness of bitter and candy!

Roasted duck could also be certainly one of my favorite meats to have however the meat is often robust and dry just like the Sahara desert. The pores and skin was surprisingly nonetheless just a little crispy regardless that it was soaked for some time within the natural gravy, and the meat was tender and flavourful— I used to be flabbergasted!

There have been two sorts of chilli dips on the stall: a dark-coloured thick chilli and a watery form that resembled these served at rooster rice stalls. I dipped the duck meat into the thick dip, and it immediately grabbed my consideration.

It had granules of blended heh bi (dried shrimp), which hits you first with tons of umami that jogged my memory of a robust-tasting XO sauce, adopted by a spicy kick on the finish.

Kudos to the chef who created this chilli recipe— it needs to be accessible at each roasted duck stall on the island.

I then moved on to one thing gentle, the Wanton Soup (S$4 for six items). The wantons at Hennessy Duck are made in-house, not introduced in by a provider, and I used to be keen to offer them a attempt.

The outer pores and skin was skinny and silky easy just like the noodles I had earlier on. My eyes have been transfixed on the quantity of meat that was packed into the paper-thin wanton pores and skin. The style was spot-on and the meat was tremendous contemporary— I may eat a complete bowl of this myself!

The soup was the underdog of this dish. With its plain outlook and lightweight color, you’ll naturally preserve your expectations low. But because the saying goes, “Do not judge a book by its cover.” It blew me away with its intense flavour.

The final dish was the Caramel Char Siew Rice (S$5). It got here with a platter of sliced char siew drizzled with sauce, served along with Hong Kong chye sim, and was served with a plate of plain rice with gravy. I felt that the portion of the char siew was beneficiant at this value level.

The chye sim was blanched with the right calibrated time, possessing the right steadiness of crunchiness and softness in each chew.

The char siew was extraordinarily meaty and didn’t possess any creamy fatty elements. Unfortunately, for somebody who loves some fat, it was just a little dry and hard for me.

On the opposite hand, my eating associate who loves lean meat took a liking to the char siew— oh properly, style could be very subjective, isn’t it?

The extra watered-down chilli was acidic and packed a spicy punch, and paired rather well with the meat.

Final Thoughts

Did Hennessy Duck’s natural roasted duck stay as much as its requirements? For positive! The 1 hour journey time  was completely value it and the roasted duck was extraordinarily properly executed.

Come right here for his or her roasted dang gui duck and wantons, I extremely advocate it!

Expected harm: S$4.50 – S$10 per pax

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