TungLok Peking Duck (Orchard Central)

About TungLok Peking Duck (Orchard Central)

TungLok Peking Duck on the seventh floor of Orchard Central is where Tung Lok Group's take on premium Chinese cuisine found its most famous expression. Established in June 2014, the restaurant pairs authentic Chinese cooking with innovative presentation, set within sophisticated interiors that blend the mystique of the East with the chic of the West. With 150 seats and two private rooms, it works equally well for a family lunch, a business dinner or a celebratory feast. The headliner is, unsurprisingly, the Peking Duck. TungLok was the first in Singapore to serve the famed Irish Duck from Silver Hill Farm, done traditional Peking style, and the dish is presented as a guided three-step ritual: crispy skin dipped in blueberry sauce and the crackling 'Popping Rocks' dip, tender breast with homemade mustard or sweet dark sauce, and fragrant thigh wrapped in a wheat wrap with condiments from the specially designed 'Eight Treasures Box'. Around the duck sits a full menu of banquet-grade Chinese cooking: six set menus that layer in double-boiled soups, braised shark's fin, dried abalone, deep-sea golden croaker, king prawns, Brazilian lobster and classic Cantonese desserts. Set meals are served (buffets are not), and vegetarian dishes are available for lighter eaters. Practicalities are handled with the same polish: smart casual dress, reservations highly recommended, split lunch and dinner services with clear last-order times, corkage for those bringing wine or spirits, and AMEX, Visa and Mastercard accepted. Children under ten must be attended to by an adult at all times.

TungLok Peking Duck at Orchard Central: Singapore's First Irish Duck, Served Traditional Peking Style

Tucked on the seventh floor of Orchard Central, TungLok Peking Duck has been part of Singapore's premium Chinese dining scene since June 2014. It belongs to the Tung Lok Group, long known for authentic Chinese cuisine delivered through innovative cooking and presentation, and its dining room captures that spirit — sophisticated interiors that mix the mystique of the East with the chic of the West. The restaurant's claim to fame is a first: it was the first in Singapore to serve the famed Irish Duck from Silver Hill Farm, prepared traditional Peking style. But the kitchen doesn't just roast and carve — it turns the duck into a guided, three-step ritual that regulars plan their visits around. ## The duck, in three steps Step one is the skin. Crisp and light, it's meant to be dipped into a specially created blueberry sauce, then the 'Popping Rocks' dip — a sweet-savoury combination that fizzes and crackles in the mouth. The restaurant's advice is simple: eat it while it's hot. Step two is the breast, the most tender meat. Here restraint is the point — pair it with the homemade mustard sauce or the sweet dark sauce, eaten on its own or rolled into the soft wheat wrap. Step three is the thigh, the most fragrant cut. Wrap it in the wheat wrap with condiments from the specially designed 'Eight Treasures Box', a little kit of appetising accompaniments and delectable sweet dark sauce. Three bites, three textures, one very memorable bird. ## Beyond the bird The duck anchors six set menus that move from appetiser of the day and double-boiled soups through to premium seafood and Cantonese desserts. Depending on the menu, that journey can include double-boiled sakura chicken soup with sea cucumber and bamboo fungus, braised shark's fin with crab meat or seafood treasures, dried abalone in oyster sauce, wild deep-sea golden croaker with scallion, steamed king prawn with golden pepper sauce, poached red grouper, marble goby steamed Hong Kong style, Brazilian lobster, giant grouper steamed with aged tangerine peel, and aged vinegar pork ribs with almond flakes. Noodles and rice — hor fun, mee sua, ee-fu noodles with king prawn, jade fried rice with golden egg threads — close the savoury chapters before desserts arrive: chilled mango cream with pomelo and sago, almond cream with hashima served in a coconut, and yam paste in coconut milk. Set menus are built for tables of four to ten, and the kitchen also serves vegetarian dishes for guests who prefer them. If you'd rather feast at home, a delivery menu is available for online ordering. ## The room and the occasion The Orchard Central restaurant seats 150 guests and offers two private rooms, making it a natural choice for family celebrations, client dinners and festive banquets. The dress code is smart casual, set meals are served (buffets are not), and children under ten must be attended to by an adult at all times. Corkage is available if you'd like to bring your own wine or spirits, and AMEX, Visa and Mastercard are accepted. ## Plan your visit Service runs on two daily shifts: lunch from 11:30am to 3pm (last order 2:30pm) and dinner from 6pm to 10:30pm (last order 9:30pm). Reservations are highly recommended — book online or call +65 6736 0006. You'll find the restaurant at #07-07/08/09, 181 Orchard Road, Singapore 238896. A sister outlet operates at Velocity@Novena Square, but Orchard Central remains the original home of TungLok's Irish Duck story — and the place to experience the three-step ritual exactly as the chefs intended.

Signature items

• TungLok Peking Irish Duck
• Popping Rocks Duck Skin
• Duck Breast with Wheat Wrap
• Eight Treasures Box
• Braised Deep-Sea Golden Croaker with Scallion
• Almond Cream with Hashima in Coconut

Menu

Soups

• Double-boiled Sakura Chicken Soup with Sea Cucumber and Bamboo Fungus — Clear, slow double-boiled chicken soup with sea cucumber and bamboo fungus.
• Double-boiled Chicken Soup with Hairy Fig and Bamboo Fungus — Nourishing broth of chicken simmered with hairy fig and bamboo fungus.
• Superior Nourishing Broth with Sea Cucumber and Snow Lotus Seeds — Collagen-rich soup with sea cucumber and snow lotus seeds.

Seafood

• Braised Deep-Sea Golden Croaker with Scallion — Wild deep-sea croaker braised scallion style.
• Steamed King Prawn with Golden Pepper Sauce — Whole king prawn steamed with golden pepper sauce.
• Stir-fried Golden Pomfret Fillet with Celtuce and Fungus — Wok-fried pomfret fillet with celtuce and fungus.
• Hong Kong-Style Steamed Marble Goby — Fresh marble goby steamed Hong Kong style.
• Poached Red Grouper with Green Pepper in Spicy Sauce — Red grouper poached with green pepper in a spicy sauce.
• Steamed Giant Grouper Fillet with Aged Tangerine Peel and Shredded Ginger — Giant grouper steamed with aged tangerine peel and ginger.
• Brazilian Lobster in Chef's Special Sauce — Split Brazilian lobster glazed in the chef's special sauce.
• Brazilian Lobster with White Pepper Sauce — Split Brazilian lobster finished with white pepper sauce.

Desserts

• Chilled Mango Cream with Pomelo and Sago — Chilled mango cream with citrusy pomelo pearls and sago.
• Chilled Mango Cream, Pomelo and Sago topped with Ice Cream — The mango sago classic served with a scoop of ice cream.
• Almond Cream with Hashima served in Coconut — Silky almond cream with hashima, served in a coconut.
• Yam Paste in Coconut Milk — Smooth yam paste served in fragrant coconut milk.

Set Menus

• Set Menu 1 — Appetiser of the day, sakura chicken soup with sea cucumber, Peking duck, dried abalone, golden pomfret, hor fun, mango sago.
• Set Menu 2 — Shark's fin with crab meat, Peking duck, golden croaker, king prawn in golden pepper sauce, diced chicken and more.
• Set Menu 3 — Shark's fin with seafood treasures, Peking duck, golden croaker, cod fish puff with seasonal vegetables, fried rice, mango cream.
• Set Menu 4 — Appetiser, hairy fig chicken soup, Peking duck, abalone with broccoli, steamed marble goby, pork rib, ee-fu noodles with prawn.
• Set Menu 5 — Nourishing sea cucumber and snow lotus broth, Peking duck, poached red grouper, white pepper lobster, jade fried rice, almond cream.
• Set Menu 6 — Fresh shark's fin with crab meat and ham, Peking duck, tangerine grouper, chef's lobster, 5-headed abalone, mee sua, yam paste.

Roast Duck

• TungLok Peking Duck — Whole Irish Duck from Silver Hill Farm roasted Peking style, with wheat wrap, dipping sauces and the Eight Treasures Box.

Meat, Noodles & Rice

• Stir-fried Diced Chicken with Celery and Chinese Yam — Light stir-fry of diced chicken, celery and Chinese yam.
• Aged Vinegar Pork Rib with Almond Flakes — Pork ribs in aged vinegar, finished with almond flakes.
• Cod Fish Puff and Seasonal Vegetables in Superior Stock — Crispy cod fish puff with seasonal vegetables in superior stock.
• Stir-fried 'Hor Fun' with Seafood — Silky flat rice noodles dry-fried with seafood.
• Stir-fried 'Mee Sua' with Seafood — Fine wheat noodles stir-fried with seafood.
• Braised 'Ee-fu' Noodles with King Prawn — Braised ee-fu noodles topped with king prawn.
• Wok-fried Rice with Preserved Mustard Greens and Fermented Black Bean — Fragrant fried rice with preserved greens and black bean.
• Jade Fried Rice with Golden Egg Threads — Fried rice crowned with golden egg threads.

Shark'S Fin & Abalone

• Braised Shark's Fin with Crab Meat — Classic braised shark's fin paired with sweet crab meat.
• Braised Shark's Fin with Seafood Treasures — Shark's fin braised in golden broth with mixed seafood.
• Braised Fresh Shark's Fin with Crab Meat and Ham — Fresh shark's fin braised with crab meat and ham.
• Braised Dried Abalone with Bean Dough in Oyster Sauce — Dried abalone braised with bean dough in rich oyster sauce.
• Braised Dried Abalone with Broccoli — Dried abalone in oyster sauce with fresh broccoli.
• Braised Dried Abalone with Mushrooms and Broccoli — Dried abalone with mushrooms and broccoli in oyster sauce.
• Braised 5-headed Abalone with Seasonal Greens — Premium five-head abalone braised with seasonal greens.

Frequently asked questions

What duck does TungLok Peking Duck serve?

The famed Irish Duck from Silver Hill Farm, prepared traditional Peking style — TungLok was the first in Singapore to serve it.

Do I need a reservation?

Reservations are highly recommended. You can book online via the restaurant's reservation link or call +65 6736 0006.

What are the opening hours at Orchard Central?

Daily: lunch 11:30am–3pm (last order 2:30pm) and dinner 6pm–10:30pm (last order 9:30pm).

Is there a dress code?

Yes, smart casual.

Are vegetarian dishes available?

Yes, vegetarian dishes are served, alongside the duck-focused and seafood banquet menus.

Are private rooms available?

Yes — the Orchard Central restaurant has two private rooms and seating for 150 guests.

Can I bring my own wine?

Yes, corkage is available for wine and champagne, with a separate charge for hard liquor.

Tips

• {"body":"Reservations are highly recommended — secure a table online before you go, especially for dinner.","title":"Book ahead"}
• {"body":"Dip the crispy duck skin in the blueberry sauce and 'Popping Rocks' dip and eat immediately for the full popping effect.","title":"Eat the skin hot"}
• {"body":"Lunch runs 11:30am–3pm (last order 2:30pm) and dinner 6pm–10:30pm (last order 9:30pm); plan around the afternoon break.","title":"Mind the split shifts"}
• {"body":"The six set menus serve tables of four to ten and bundle the duck with soups, abalone and lobster; two private rooms suit celebrations.","title":"Go set for groups"}
• {"body":"Bringing a bottle? Corkage is available for wine and champagne, and for hard liquor at a higher charge.","title":"BYO with corkage"}

Good to know

• {"family":"Children under 10 must be attended to by an adult at all times","dietary":"Vegetarian dishes available","payments":"AMEX, Visa, Mastercard accepted; corkage available for wine and spirits"}