Eight treasure duck
“This Cantonese dish is traditionally served the day before Chinese New Year. Yip Choi Khall’s has been cooking and perfecting her version of the dish for over 50 years now. Her choice of treasures for the stuffing beautifully compliment the succulent duck and addition of fat choi. Browning the duck before steaming seals the bird, ensuring all the flavours remain in the duck during the steaming process″ Destination Flavour Singapore
  • Lunar New Year
  • Family hand-me-downs

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