This summer, JIA Group’s signature Cantonese restaurant, Duddell’s, celebrates its 10th anniversary since opening in 2013 with a series of exclusive offerings, starting with the launch of its 10th-anniversary tasting menu and cocktail menu by Mario Calderone, followed by special local and overseas collaboration events with Chef Andrew Wong in Hong Kong and Chef Cheung Siu Kong in Singapore.
Duddell’s 10th Anniversary Tasting Menu: 1st July – 31st August
Featuring ten courses to celebrate the restaurant’s decade of milestones, the new 10th Anniversary Menu is priced at HK$1,688 per person with an optional add-on wine pairing at +HK$988 per person. The limited-time menu is available for lunch and dinner from 1st July until 31st August only.
The menu starts with Duddell’s signature selection of appetisers, including BBQ honey-glazed pork and deep-fried egg custard with chicken testicles. Highlights include deep-fried crab shell stuffed with fresh crab meat, double-boiled chicken soup with red conch, wolfberry, and yam, succulent braised South African four-head abalone with oyster sauce, and Duddell’s Peking duck, among other elevated Cantonese delights that showcases Chef Chan’s true mastery of the cuisine.
To view the full anniversary menu, including wine pairings, click here.
Duddell’s x A. Wong on 15th – 16th August – A Cantonese Journey Through Time
On the 15th and 16th of August, for two nights only, Duddell’s will welcome renowned British-Chinese Chef Andrew Wong of two Michelin-starred A. Wong in London for a special collaboration event in Hong Kong.
The collaboration will take place on 3/F of Duddell’s and will feature a special collaboration menu with newly interpreted dishes by both chefs working closely, illustrating and creating a Cantonese journey through time. Full details of the collaboration will be unveiled at a later stage.
About A. Wong
Two Michelin-starred A. Wong is home to the award-winning cuisine of Chef Andrew Wong. One of the most exciting chefs in the capital, Andrew’s years of meticulous research have created a cuisine that celebrates the diversity of China’s vast food culture held within its 14 national borders.
A true craftsman, his dishes are contemporary and artistic interpretations of traditional dishes and ancient recipes, paying homage to authentic tastes and flavours and the dedicated skill and applied techniques developed throughout Chinese culinary history, with several of the A. Wong dishes. The menus endeavour to encapsulate the importance of sharing – the essence of Chinese dining culture.
Using select Chinese and British produce and ingredients, menus are created to celebrate his pride in China’s gastronomic heritage and the myriad flavours in this vast country. This is showcased in the restaurant’s menus, from its acclaimed dim sum lunches to the à la carte dinner through to the ultimate 13-course ‘Taste of China’ menu, where a specific region of the country inspires each dish.
Duddell’s x Summer Pavilion Collaboration in Singapore on 2nd August
On 2nd August, Chef Chan Yau Leung (below) and his team at Duddell’s will travel to Singapore to present a special cross-hands lunch and dinner at one Michelin-starred Summer Pavilion inside Ritz-Carlton Millenia Singapore led by Hong Kong Chef Cheung Siu Kong.
Offering a menu of expertly crafted Cantonese dishes, lunch will be priced at SG$238 for six courses, and dinner will be priced at SG$338 for eight courses. Highlights of the Duddell’s x Summer Pavilion collaboration will include Deep-fried Egg Custard with White Truffle Sauce, Spotted Grouper with 20 years huadiao wine, egg white, Braised Pork Belly served with South African 7-heads abalone, and tangerine peel, among other dishes.
For bookings, contact Ritz-Carlton Millenia Singapore directly at [email protected].
Duddell’s 10th Anniversary Cocktail Menu
The new cocktail menu, created by Beverage Director Mario Calderone, is inspired by the ancient Chinese philosophy of the Five Elements (五行), which conceives the world as dynamic states, or phases, of constant change.
Wood (above), fire, earth, metal, and water are believed to be the five fundamental elements of everything in the universe, and cocktails are separated into these categories to reflect the distinguishing characteristics of each element.
Fascinated by the believed healing properties of certain ingredients, Mario uses at least one local ingredient related to the elements that are also used in traditional Chinese medicine.
Each category houses two alcoholic and one non-alcoholic beverage; each served in its own unique vessel to reflect its corresponding element. Highlights include Groot (HK$140) made with Bulleit Bourbon Rhubarb Amaro, citrus juice, Oleo-Saccharum, cinnamon syrup and mint from the Wood element category, and Sichuan Fizz (HK$98), a refreshingly spicy, non-alcoholic mix of Seedlip spice, Sichuan lantern chilli syrup, lime juice and ginger beer from the Fire element category.
Other drinks include Duddell’s Water (HK$140) with Clément Rhum Blanc Agricole, homemade coconut and pandan syrup, rhubarb bitters and grapefruit twist, served with toasted coconut, from the Water element category, Turmeric Sour (HK$140) made with Belvedere Vodka, yellow Chartreuse, homemade turmeric syrup, lemon juice, egg white and Peychaud bitters from the Metal element category, and Flower Power (HK$140) with Porcelain Shanghai dry mandarin gin, mandarin and lemon juice, homemade Osmanthus syrup and Peychaud bitters from the Earth element category.
Click here for the full Five Elements cocktail menu.
For reservations/bookings for the above experiences or events, please get in touch with Duddell’s directly.
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