ChineseList

11 Best Peking Duck in Singapore (2026)

Where to find the best Peking duck in Singapore: 11 Chinese restaurants roasting whole ducks for crisp, lacquered skin, carved and wrapped in thin pancakes.

By: Amir Wahab
Edited by: Amir Wahab
Published: 26 Sep 2026
Reading time: 6 min read

Slices of Peking duck with glossy lacquered crispy skin on a plate beside thin pancakes, cucumber batons, spring onion and hoisin sauce

Peking duck is one of Chinese cuisine's great set pieces: a whole duck roasted until the skin turns glassy and lacquered, then carved at the table and wrapped in thin pancakes with cucumber, spring onion and sweet bean or hoisin sauce. Singapore's Chinese restaurants and hotel dining rooms take it seriously, from dedicated duck specialists to grand Cantonese kitchens. This guide gathers eleven places we checked against their own websites and official pages. Treat it as a shortlist to explore, not a strict ranking.

1. Imperial Treasure Super Peking Duck

Imperial Treasure named an entire restaurant concept after this dish, and Peking duck is its headline act across outlets at Paragon, Asia Square and Jewel Changi Airport. The group says it uses 'the most traditional and authentic method' to prepare the duck, with each whole bird roasted to a crisp finish and carved on the platter in front of diners. The signature duck is usually ordered in advance, so it is worth calling ahead when you book a table for a group.

Paragon, Asia Square and Jewel Changi Airport
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2. Min Jiang

Min Jiang, the Chinese restaurant of Goodwood Park Hotel, is closely associated with wood-fired Beijing duck and runs two settings: the room at the hotel on Scotts Road and a colonial building at Dempsey Hill. It roasts its ducks over applewood and is known for serving the bird in more than one course, pairing skin and meat with the classic accompaniments. The kitchen also spans Cantonese and Sichuan cooking, so the duck usually anchors a wider spread of dim sum and roasts.

Goodwood Park Hotel (Scotts Road) and Dempsey Hill
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3. Peking Chamber

Peking Chamber brought the Beijing roast-duck house Siji Minfu to Singapore through a partnership with the Jumbo Group, opening at WEAVE in Resorts World Sentosa as the brand's first outlet outside China. It describes itself as 'a modern Chinese dining concept that brings refined Beijing cuisine to an international audience,' and its signature duck is roasted in a charcoal oven and carved for the table. Expect a fairly traditional, Beijing-style rendition alongside a menu of northern-Chinese favourites.

Resorts World Sentosa
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4. TungLok Peking Duck

TungLok Peking Duck, with outlets at Orchard Central and Velocity@Novena Square, built its concept around imported Irish duck from Silver Hill Farm, which it says it was 'the first in Singapore to serve... traditional Peking style.' The ducks are cured and roasted before being carved for pancakes, and the restaurant frames the dish as a quintessential delicacy among Chinese food lovers. Beyond the duck, it serves a broader menu of Chinese classics, making it an easy pick for a duck-centred group dinner.

Orchard Central and Novena
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5. Mott 32

Mott 32, the Hong Kong-born Chinese restaurant at Marina Bay Sands, is known for a 42-day applewood-roasted Peking duck that it presents as one of its signature dishes. The duck is roasted and carved tableside, its lacquered skin among the restaurant's most photographed plates, and the kitchen states that the bird is available by pre-order, so it is best arranged when reserving. The rest of the menu leans into refined, contemporary takes on Cantonese cooking in a dramatic below-ground dining room.

Marina Bay Sands
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6. Jiang-Nan Chun

Jiang-Nan Chun, the Cantonese restaurant at Four Seasons Hotel Singapore on Orchard Boulevard, treats Peking duck as theatre, carving its signature Cherry Valley duck at the table. The kitchen roasts the bird in a wood-fired oven and is known for a lengthy preparation that separates skin from fat for maximum crispness. Served with the usual pancakes and condiments, the duck sits within a polished fine-dining menu, and given the preparation involved it is sensible to pre-order when booking.

Orchard Boulevard (Four Seasons Hotel)
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7. Hua Ting

Hua Ting, the long-running Cantonese restaurant on the second floor of Orchard Hotel, lists Peking duck among its signatures, with crisp skin and tender meat served with thin pancakes and sweet sauce. The kitchen works largely in a classic Cantonese register, pairing the duck with an extensive dim sum selection and a roster of roasts. Private rooms make it a common choice for family celebrations and business meals, and the duck is the sort of dish worth flagging when you reserve.

Orchard (Orchard Hotel)
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8. Crystal Jade Golden Palace

Crystal Jade Golden Palace, the group's fine-dining Cantonese room at Paragon on Orchard Road, serves a signature Peking duck that it roasts and smokes over lychee wood, carved and served with steamed pancakes and the traditional condiments. It sits at the more refined end of the Crystal Jade family, with a menu of premium Cantonese dishes and dim sum. As with most whole-duck orders, it is worth checking on availability and ordering ahead for a group.

Paragon, Orchard
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9. Peony Jade

Peony Jade, with restaurants at Clarke Quay and Keppel Club, is a Cantonese-and-Sichuan kitchen that counts Peking duck among its signature dishes, noted for crisp skin and tender flesh. The Clarke Quay outlet sits in the middle of the riverside dining strip, a short walk from the MRT, while the Keppel Club branch offers a quieter clubhouse setting. Beyond the duck, expect a broad menu that mixes Cantonese classics with spicier Sichuan plates, so it suits a table with mixed tastes.

Clarke Quay and Keppel Club
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10. Golden Peony

Golden Peony, the Cantonese restaurant at Conrad Singapore Marina Bay (formerly Conrad Centennial) in Marina Centre, has run for more than two decades and serves crisp Peking duck with the classic spring onion and sweet sauce. The kitchen, led by a Hong Kong-trained team, describes itself as blending heritage Cantonese technique with contemporary touches, and rounds out the duck with signature dim sum and a curated tea programme. A private dining room makes it a workable option for smaller celebrations.

Marina Centre (Conrad Singapore Marina Bay)
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11. Wan Hao

Wan Hao, the Chinese restaurant at Singapore Marriott Tang Plaza Hotel on Orchard Road, has been a steady Cantonese presence since the mid-1990s and is often cited for its crisp Peking duck. The dining room leans into a dramatic black-and-gold setting and a menu of well-executed Cantonese classics built on premium ingredients. Reservations are commonly recommended, particularly at weekends, and Peking duck is the kind of centrepiece worth confirming when you book a table.

Orchard (Marriott Tang Plaza)
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How to choose

Call ahead for the duck. A whole Peking duck takes hours to prepare and many kitchens roast only a limited number each service, so most restaurants ask you to pre-order, sometimes a day in advance. Confirm this when you book, especially for weekend dinners or larger groups.
Decide how you want the duck served. Some places carve the skin and meat together, while others offer it 'two ways' - crisp skin first, then the meat stir-fried, minced with lettuce or turned into soup. Ask how many courses the duck yields and whether a half portion is available if your table is small.
Match the restaurant to the occasion. Hotel Cantonese dining rooms and fine-dining spaces suit celebrations and business meals, with private rooms and tableside carving, while dedicated duck specialists and casual outlets are geared to a more relaxed, duck-focused meal.
Notice the duck and the roasting method. Restaurants variously use imported Irish, Cherry Valley or other ducks and roast over applewood, lychee wood, charcoal or in a wood-fired oven - all of which shape flavour and how crisp the skin turns out. The restaurant usually states its style, so it is easy to pick a version you like.
Plan the rest of the table. Peking duck is a centrepiece rather than a whole meal, so pair it with dim sum, roasts, vegetables and noodles or rice. Ordering a spread makes for a more balanced and often better-value dinner than duck alone.
Check portioning and booking terms up front. Whole ducks are typically priced per bird and some restaurants ask for a deposit or a minimum order, so confirm the cost, lead time and cancellation terms when you reserve to avoid surprises.

Update history

Published 26 Sep 2026. No changes recorded since.

About the author

Amir Wahab

Founder and Editor

Amir Wahab is the founder and editor of LocalRank, an independent Singapore rankings and local guides publication.

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