Newly landed at the Hyatt Centric in North Point, One Duck Lane flies onto the gourmand’s radar as a culinary playground with a serious pedigree. With its elegant yet relaxed vibe, it’s perfect whether you’re out with family, celebrating a special occasion, or just treating yourself after a busy day. Once you taste the signature dishes, you’ll be planning your next visit faster than you can say “Peking Duck”.
Let’s start with the star of the show: Signature Roasted Peking Duck. This is the Hyatt’s legendary secret recipe, where ducks are raised for 45 days, air-dried for 72 hours, then roasted in an oven that’s almost as famous as the dish itself. The result? Crispy, golden skin that crunches beautifully with each bite, giving way to tender, juicy meat. Watching the chef carve it tableside is a culinary ballet, where every slice is a masterpiece. And if you want to push the experience even further, you can add Foie Gras Parfait with Truffle Sauce; yes, a modern twist that’s decadence on a plate.
Chef Jack Chan, a culinary maestro with more than 30 years’ experience, puts his heart into elevating Chinese classics. “I value Chinese culinary heritage immensely, but I also love challenging myself with new techniques and ingredients to bring out the best in each dish,” he says. His approach is a perfect blend of respect for tradition and hunger for innovation.
For example, Cumin Lamb Rack is a fiery delight: Mongolian lamb pan-fried with cumin and chilli peppers delivers a punch of flavour that’s both bold and balanced. For the chilled appetiser of ‘Yin Yang’ Chicken, slices of silky meat are stacked in a yin-yang formation and coated with a spicy Sichuan peanut sauce that wakes up your palate. A visual and culinary marvel, this dish is proof that presentation can be as compelling as taste.
Seafood lovers aren’t left out. One Duck Lane’s seasonal seafood dishes are sublime. Savour Western Australian Lobster steamed to tender perfection, or Leopard Garoupa with Rattan Pepper, a fish that’s fresh, flaky and bursting with flavour. Then there’s Pan-fried Scallop and Duck Foie Gras on Crispy Rice, a combination so rich and delicate, it’s like a culinary love story in every bite.
Dim-sum connoisseurs won’t want to miss Steamed Garoupa Dumpling. In a playful take on tradition, fish and shrimp are nestled within a delicate dumpling boat floating atop a mossy spinach-coloured egg white. It’s charming, delightful, and perfect for sharing. For something heartier, Black Pepper Wagyu Beef Puff combines the richness of wagyu with flaky pastry – a classic snack enriched.
Chan’s philosophy shines through every dish. “Innovation is vital,” he expounds. “Celebrate heritage but be passionate about creating something new.” His journey began in dried seafood shops with his father, and over the years, he’s mastered the art of balancing the old with the new.
Of course, no modern Chinese meal is complete without cocktails. One Duck Lane’s mixologists have created drinks that are as inventive as the dishes. Mala Punch, for instance, blends Sichuan peppercorn heat with chamomile tequila, pineapple and lime; it’s bold, refreshing and just a little bit daring. Or try The Peking Sour, a vibrant mix of Baijiu, Osmanthus wine and Aperol that transports your taste buds straight to northern China, with a splash of sunny Italy for good measure.
The dining space is like stepping into a contemporary Chinese mansion. High ceilings, lush textures and subtle nods to heritage, such as bamboo steamer pendant lights handcrafted by local artisans, all create a setting that’s both refined and welcoming. The Tea Chamber, a private dining room, feels like a family’s grand banquet hall, with playful artworks and witty quotes that add a touch of humour.
Every detail of One Duck Lane, from the artistic lighting to the intricate marble inlay, reflects the chef’s belief that good food is also about creating memories. So, if your craving is for Chinese, come for an experience that’s modern, memorable and utterly delicious. It’s a celebration of elevated, innovative Chinese culinary artistry, served with a side of harbour views. Indeed, if food is the universal language, then One Duck Lane is quacking fluently in the dialect of excellence.
Text: Joseff Musa Photos: One Duck Lane