Top 10 of 2025, at number 6!
Potong’s Duck, Reimagined
At Potong, the duck arrives like a quiet revelation — not showy, but impossible to forget.
Fourteen days of careful dry-aging coax out deeper aromas, tightening the skin until it crackles at the lightest touch. The first bite is all contrast: glass-thin crispness giving way to tender,... More
Top 10 of 2025, at number 6!
Potong’s Duck, Reimagined
At Potong, the duck arrives like a quiet revelation — not showy, but impossible to forget.
Fourteen days of careful dry-aging coax out deeper aromas, tightening the skin until it crackles at the lightest touch. The first bite is all contrast: glass-thin crispness giving way to tender, rosy meat, perfumed with gentle five-spice and the soft sweetness of rendered fat.
In true whole-duck spirit, different parts of the bird appear throughout the course — each treated with care — and the dish is rounded out with bright pickles, seasonal vegetables, eggplant, and small condiments that lift and balance the richness.
What makes it special isn’t only technique. It’s the sense of memory layered into every element — a respectful nod to tradition, refined with modern precision.
Potong’s duck isn’t just eaten.
It lingers long after the plate is cleared.
. Michelin Guide : ⭐️
. W50Best : 13 and World’s female chef of the year
. OAD top 100 : 33 Less
