Located in the heart of Central, Duddell’s by JIA Group offers exquisite Cantonese food within a stunning gallery-like venue.
Starting from this month, you’ll get to try the new a la carte menu as well as a signature tasting menu by Executive Chef Yip Kar On who is bringing fresh and elevated renditions of popular Chinese classics.
Scroll down to see the new dishes and what they’re all about.
Who is the New Executive Chef Yip Kar On?
Chef Yip Kar On became the new Executive Chef at Duddell’s Hong Kong in the winter of 2021, bringing over 27 years of expertise in excellent Cantonese and Michelin-starred kitchens in Hong Kong and Macau.
Chef Yip’s genuine Cantonese dishes are steeped in traditional traditions.
His superior culinary techniques, in-depth knowledge of ingredients, enthusiasm for sustainability, and superb kitchen management abilities form the cornerstone of Duddell’s award-winning dishes.
Drawing inspiration from a range of Chinese regional cuisines, Chef Yip Kar On has created the latest additions to Duddell’s new menus with the finest seasonal ingredients.
New A La Carte Menu by Chef Yip Kar On
New a la carte dishes from the chef’s recommendations include the Double-boiled Fish Maw with Red Conch (HK$428), which includes collagen-rich fish maw with numerous skin and kidney benefits, simmered for six hours with South African red conch, stewing hen, and Jinhua ham to create a nourishing broth;
Deep-fried Stuffed Crab Shell with Hokkaido Milk (HK$248), a modern Cantonese dish composed of fresh crab meat stir The crab is then breaded and deep-fried till golden brown.
Stir-fried Boston Lobster with Maotai (HK$258) combines fresh and exquisite Boston lobster flesh with a handmade sauce of maotai, a prominent Chinese baijiu. This aromatic and flavorful lobster meal is a fine embodiment of Cantonese wok frying techniques.
Kanto Sea Cucumber (HK$228) is cooked with abalone sauce and packed with fresh pork, shrimp, and quinoa. With its distinct aroma, texture, and nutritional content, this Japanese sea cucumber is often regarded as one of the best.
The coveted sensitive and delicate flesh of freshly cut and steamed grouper is matched with silky smooth egg white prepared with Hokkaido milk and outstanding broth in Steamed Grouper with Egg White and 20 Years Huadiao (HK$248), a Cantonese culinary mainstay.
To add aromatic overtones, the meal is completed with a sauce created with Huadiao wine that is aged for 20 years.
The Boston butt of local pig – a marbled cut famed for its luscious texture – is used in the Duddell’s rendition of Barbecued Pork (HK$268), one of the most well-known Chinese dishes.
To excite your palate, the pork is marinated with Sichuan peppercorns and chillis before being coated with honey and roasted in a traditional Cantonese oven until attractively charred and caramelised.
Poached Miyazaki A4 Sliced Wagyu (HK$628) makes use of the treasured Miyazaki A4-graded wagyu, which is so rich and soft that it melts in your mouth. The beef is softly poached in Chef Yip’s delectable hot and sour broth and served over Japanese glass noodles.
Crispy Glutinous Rice Chicken (HK$888), another meal that must be ordered 24 hours in advance, is an artisanal Cantonese staple that necessitates excellent skills and preparation.
The meal showcases the chef’s knife abilities, as the fresh three-yellow chicken is deboned before being filled with glutinous rice, morel mushrooms, conpoy, dried shrimp, and other ingredients.
To achieve the crispy skin and juicy meat, the chicken is air-dried for four hours before being deep-fried in high oil until aromatic.
Ancient Baked Salted Chicken (HK$1,088) is a distinctive Guangdong Hakka cuisine with a long history that requires a 24-hour prior pre-order.
Local yellow chicken is marinated with sand ginger before being cooked in a clay pot for 45 minutes with a salt crust. This method of cooking offers the skin a crispy texture while retaining the meat’s flavors and fluids.
To make a fragrant, substantial clay pot rice, the chicken oils and giblets are cooked with rice in the second dish.
Braised Imperial Bird’s Nest with Crab Roe (HK$688) offers one of China’s numerous historical specialties, with Imperial bird’s nest from Indonesia prepared with fresh and flavorful crab roe and crab flesh in a superior broth.
New Signature Tasting Menu by Chef Yip Kar On
If you’re up for a fine dining meal without having think about what to order, the Signature Tasting Menu (HK$1,388+10% per person) is easily a go-to option.
Created by Chef Yip Kar On, this new signature tasting menu includes elevated Cantonese classics such as Minced Fish Broth with fish maw, Braised 5-Heads South African Abalone with oyster sauce and mushroom, and Fried Rice with crab meat, diced vegetables and homemade shrimp paste, and Milk Pudding with sweet ginger syrup.
Duddell’s New Signature Tasting Menu
Duddell’s Appetiser Selection
Barbecued pork with hot and sour sauce
Baked lobster with cheese
Bean curd sheet roll with distillers grains
Minced Fish Broth with Fish Maw
Crispy Wagyu Beef Cheek, White Asparagus
Braised South African Abalone 5-Heads with Oyster Sauce, Mushroom*
Poached Grouper with Vegetables in Rice Broth
Fried Rice with Crab Meat, Diced Vegetables, Homemade Shrimp Paste
Milk Pudding, Sweet Ginger Syrup
Duddell’s new Signature Tasting Menu costs HK$1,388+10% per person.
You may choose to upgrade the auspicious Braised Abalone course further with rarer and more premium varieties of whole abalone, including Yoshihama 30-Heads Abalone (+HK$588), South African 3-Heads Abalone (+HK$688), and Yoshihama 25-Heads Abalone (+HK$1,488).
Photo courtesy of Duddell’s and JIA Group.