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Hong Kong · May 9, 2022

Looking for Cantonese fine dining in Central? Here’s what you can get at One-Michelin-Starred Duddell’s latest menus by new Executive Chef Yip Kar On


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

Petit Fours

How does the new signature tasting menu cost?

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).


Duddell’s

Address: Level 3, Shanghai Tang Mansion, 1 Duddell Street, Central, Hong Kong.
Tel: +852 2525 9191
Email: info@duddells.co
Website: www.duddells.co 
Social Media: @duddellshk @jiagroup


Photo courtesy of Duddell’s and JIA Group.

Posted In: Hong Kong · Tagged: Central, chef yip kar on, duddell's, hong kong, jia group, michelin guide, one michelin-starred

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Hi, I'm Eunice Lim! I'm a well-traveled food writer, photographer and content creator from Singapore.

The mission of this blog is to give you the inspirations and tools to broaden your horizons and live your best life – the way you want, on your own terms.

To contact me, please email to hello@foodtravelbabe.com

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Did you know that you can choose to plate your main course at this 🌟 Michelin star restaurant in Singapore? 🥵
Here’s a sample of my “job experience” at @table65rws last night.
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Together with the toppings of Kristal caviar that is less briny and more nutty, gold flakes and fried Japanese buckwheat gives this dish an extra edge with texture and taste.
Within these flavours, there is a hint of refreshing yuzu and green pepper that comes after.
Completed with a shot of tomato consommé with extra virgin olive oil (not in video) that is 😌 MmMm.
Wine pairing: Joseph Drouhin Macon-Villages Chardonnay); Bourgogne, France 2017
Follow @foodtravelbabe for more dining & travel stories.
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Apéritif Restaurant
📍 @aperitifbali, Ubud, Bali
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#FOODTRAVELBABE
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Topped with apple granita, dill emulation, ginger and drizzled with daishi vinaigrette, it has this 😃 bright and 😍 invigorating taste that makes me happy.
I hope Chef @nicvanderbeeken will put this on @aperitifbali main menu after this one-night-only dinner. 😁
Follow @foodtravelbabe for more dining & travel stories.
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Apéritif Restaurant
📍 @aperitifbali, Ubud, Bali
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#FOODTRAVELBABE
#apéritifrestaurantandbar #aperitifbali #odetterestaurant #ubud #bali #traveling #travelblogger #foodblogger #luxurytravel #sgtravelblogger #balilife #finedining #finedininglover #finedininglovers #beautifuldestination #viceroybalihotel #chefstalk #delicious #finediningbali #sgfoodie #sgfoodblogger #sgfoodwriter
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1st snack: 🐟🍁 waffle by @aperitifbali • Lingering umami with the refreshing taste of the fish and a hint of sweetness from the delicately made waffle
2nd snack: 🦐🌮 by @odetterestaurant 
• Great crunch of the taco before tasting the subtle sweetness and brisk freshness of the divine Carabinero prawn
3rd snack: Foie gras 🥪 by @odetterestaurant
• The richest taste of all and had to be eaten last.
This one-night-only dinner only gets better.
Turn up the volume to hear 👂 what chef has to say!
Follow @foodtravelbabe for more dining & travel stories.
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Apéritif Restaurant
📍 @aperitifbali, Ubud, Bali
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#FOODTRAVELBABE
#apéritifrestaurantandbar #aperitifbali #odetterestaurant #ubud #bali #traveling #travelblogger #foodblogger #luxurytravel #sgtravelblogger #balilife #finedining #finedininglover #finedininglovers #beautifuldestination #viceroybalihotel #chefstalk #delicious #finediningbali  #sgfoodie #sgfoodblogger #sgfoodwriter
B A L I • Fine Dining • 😋 Which course caug B A L I • Fine Dining • 😋 Which course caught your eye? So many favourites from this dinner! Here’s a quick look in 30 seconds.
Honoured to be invited to witness and experience this highly anticipated 🌟🌟🌟 Michelin dinner collaboration at @aperitifbali by Chef @nicvanderbeeken and @chef_julien from @odetterestaurant in Ubud, Bali on Dec 4, 2022.
More details to come. Follow @foodtravelbabe for more dining & travel stories.
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Apéritif Restaurant
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#FOODTRAVELBABE
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This 1920s inspired bar may look all glitz and glam, but you’ll be quickly warmed up by the welcoming atmosphere and great service by the staff.
I had mine before the much anticipated one-night-only 🌟🌟🌟 Michelin dinner collab with @odetterestaurant @chef_julien at @aperitifbali @nicvanderbeeken on Dec 5.
Got to learn how to make a cocktail too!
Follow @foodtravelbabe for more dining & travel stories.
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