A very contemporary adaptation of a Chinese Restaurant- truly stunning! Indulge yourself with the distinctive and innovative Chinese cuisine. A large wood burning oven turns out the famous Beijing Duck. Private rooms cater to the local audience but the open show kitchen keeps restaurant guests entertained while dining. You gotta try it, trust me.

Quack Wonders

There are definite expectations from a restaurant in a five star hotel and while Fat Duck delivers on these, it also offers a few nice surprises as well.

A modern, bright dining room gives the feeling of space, yet comfortable booth seating offers some intimacy. Two open kitchens afford a chance to view the culinary action. Fast tempo tunes add to the modern feel while still allowing conversation.

The extensive menu features all your Chinese favorites, but true to the restaurant’s name, Beijing duck is the star of the show. We kicked off with a portion of suckling pig (¥980 whole, ¥560 half, ¥118 portion). Crunchy skin, minimal fat and juicy meat left us wanting more. Stir fried duck hearts with leeks (¥48) was a surprise winner. The much-anticipated roast duck (¥168 whole, ¥88 half) was lean and fabulous. Stir fried vegetables with pickled ginger and wasabi (¥38) was an interesting combination but didn’t quite thrill us. Finally, we finished the meal with crispy noodles with shrimp (¥78), followed by a complimentary fruit plate. We were completely sated, noting the smoked duck (¥108) and Bombay duck (¥48) as interesting tries for the next visit.

The wine list is heavy on reds, and offers interesting treats including a Valpollicella (¥70 glass, ¥350 bottle) that was a fruity and smooth pairing with the duck.

Service was prompt, efficient and friendly. Kids’ high-chairs were available but the trendy bathrooms were lacking in changing tables.

Duncan Shaun Smith