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 10th anniversary cocktail menu by Mario Calderone, followed by a special local and overseas collaboration events with Chef Andrew Wong (Two MICHELIN-starred A.Wong in London) in Hong Kong and Chef Cheung Siu Kong (One MICHELIN-starred Summer Pavilion, Ritz-Carlton Millennia) 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 both lunch and dinner from 1st July until 31st August only.
The menu kicks off with Duddell’s signature selection of appetizers, including BBQ honey-glazed pork, and deep-fried egg custard with chicken testicles. Some 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-heads 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 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, 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 is 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 not to miss 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 above experiences or events, please contact Duddell’s directly.