Demon Chef Alvin Leung of Three Michelin-Starred Restaurant Unveils Forbidden Duck in Singapore


Forbidden Duck

back-to-basics Peking roast duck


‘Demon Chef’ Alvin Leung, most famous for his “X-treme Chinese” cuisine at Three Michelin-Starred Bo Innovation in Hong Kong, opens stunning new Peking duck eatery Forbidden Duck in Singapore at the Marina Bay Financial Centre.


One of the biggest names in the Hong Kong culinary scene, expect the unexpected with the creative chef, best known for his inventive approach to traditional dishes with exceptional finesse, taking the duck concept to another level. Be prepared for an exceptional dining experience with Chef Leung’s extraordinary ingredients and cooking techniques. Forbidden Duck will also be serving contemporary renditions of Cantonese dim sum and classic dishes.

Slow Roasted Whole Duck

signature slow-roasted whole duck


Forbidden Duck serves two styles of roasted duck: the star chef’s back-to-basics Peking roast duck and a signature slow-roasted whole duck. Chef Leung’s latest restaurant pays homage to the traditional version of the Peking duck, while offering one with a modern twist.


The Signature Slow Roasted Duck is slow-cooked in an oven for three hours for irresistibly pink, tender and juicy meat, before being roasted at higher temperatures in the last 30 minutes to yield its crispy skin. With no additional marinade, Chef Leung brings out the natural flavours of the duck purely through roasting.  Butterfly-shaped steamed buns flavoured with calamansi helps cut through the oiliness without leaving an overly greasy aftertaste. This is accompanied with various condiments such as hoi sin sauce with calamansi, sesame oil, garlic, sugar and smoked sea salt to complement the signature poultry. A limited number of slow-roasted ducks will be made available daily.


The signature roasted duck is served alongside Chef Leung’s winning renditions of Cantonese dishes and dim sum.

Iberico Char Siu 4

A well-loved Cantonese classic, the Iberico Pork Char Siu at Forbidden Duck uses Spanish Iberico Pork for its incredibly tender meat that melts tantalisingly in the mouth. Slightly charred on the outside, then basted with a special sweet marinade for a glistening finish.


Seafood Rice in Aromatic Duck Soup

The Seafood Rice in Aromatic Duck Soup features fragrant rice in a flavourful broth simmered with juicy duck meat. A deeply comforting dish, the fresh scallops and prawns lend a subtle sweetness to the soup. Crisp rice pops added right in front of your eyes snap, crackle and pop for an added crunch to the dish.


Crisp on the outside and succulent on the inside, Chef Leung’s Sweet & Sour Pork with Lychee, Rose and Hawthorn comes with a refreshing twist. Relish the burst of sweetness from lychee, tartness from Hawthorne and fragrance of the rose for a delightful pairing with savoury pork.


Diners can also enjoy Cantonese dim sum at Forbidden Duck, such as the Steamed Black Truffle and Duck Tongue Dumpling. Aromatic black truffle is paired with marinated boneless duck tongue for an interesting take on traditional dim sum.

Crispy Taro Pastry Stuffed with Duck and Preserved Vegetable 雪菜鴨絲芋角(V)

Be sure to try the Crispy Taro Pastry Stuffed with Duck & Preserved Vegetables, a popular Cantonese dim sum. Here, the mashed taro is stuffed with a savoury filling of duck meat and preserved vegetables, then fried for an irresistibly crisp crust.



Pesto Duck Spring Roll 羅勒鴨絲春卷(V)

Putting a fusion spin on the classic spring rolls, the Pesto Duck Spring Roll is a delectable combination of nutty pesto and duck meat, all wrapped and rolled up in a crispy thin pastry wrapper.


Giant Egg Tart 巨人柚子蛋撻 (V)

The Giant Egg Tart Pomelo is a double-sized egg tart filled with smooth egg custard and pomelo for a refreshing touch to the classic Cantonese egg tart.



As a tribute to Chef Leung’s local favourites, Chef has specially curated a few Singapore-exclusives for Forbidden Duck’s outpost in Singapore. The Sri Lanka Crab in White Pepper Broth, inspired by the local favourite delicacy, features the iconic Sri Lanka Crab in Chef Leung’s fiery white pepper broth, balanced with a touch of calamansi.


For those looking to host a cosy dinner, the 98-seater restaurant also has 2 private rooms available for booking with a minimum spending of $800 for the room, and a capacity of up to 12 persons for each room.


Forbidden Duck is set to open officially on 3 May 2018, operating on the weekdays. They will be opened on Mother’s Day, 13 May 2018. From 19th May 2018 onwards, the restaurant will be open on weekends as well. Dim Sum is available only for lunch.



Address: 8A Marina Boulevard, #02-02 Marina Bay Link Mall, Singapore 018984

Opening Hours: 11am to 3pm, 6pm to 10pm

Contact: +65 65098767




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