Saturday, October 1 – The National Day of the People’s Republic of China will be a highlight in Hong Kong when Duck & Waffle will recreate its 24-hour experience. From sunset to sunrise and every hour in between, guests will enjoy Duck & Waffle’s acclaimed cuisine whilst taking in stunning views of the city and harbor from Ozone’s premier location atop The Ritz-Carlton, 490 meters above sea level.
After taking the inaugural Taste of Hong Kong by storm earlier this year, Duck & Waffle’s pop-up promises to satisfy those cravings a second time around with critically acclaimed cuisine, while winning over the palates of new gourmets with a truly unforgettable experience. “It’s so exciting to return to Hong Kong after our amazing time at the Taste festival in March. Along with New York and London, Hong Kong is one of the most prominent food cities in the world. Moving from the highest restaurant in the UK to the highest in the world, a full three times the height at 118 floors, is quite a jump, and one that we are very much looking forward to. And, working with The Ritz-Carlton for our week-long residency will be truly fantastic,” says Group Executive Chef Daniel Doherty.
Duck & Waffle’s menus showcase an emphasis on local, rustic, seasonal and sustainable ingredients, including the namesake Duck & Waffle dish of crispy leg confit, fried duck egg and mustard maple syrup. Highlights from the dinner menu include snacks and small plates for sharing such as BBQ-Spiced Crispy Pig Ears, Bacon-Wrapped Dates with linguiça sausage and mustard, Smoked Eel with horseradish and samphire and Crispy Polenta with Parmesan and truffle. From the large-plates section, guests can enjoy Roast Sea Bass with market vegetables, pickled seaweed and caviar butter. For dessert, choices include Torrejas with maple caramel apples and cinnamon ice cream, and Baked Alaska with lemon curd, preserved lemon and crispy meringue.
For the late-nighters, Saturday’s late-night menu offers an array of snacks and savory dishes, including one of the restaurant’s signatures, the Spicy Ox Cheek Doughnut with apricot jam and smoked paprika sugar. The Duck Egg en Cocotte, a dish of wild mushrooms, Gruyère, truffle and soldier, and a selection of decadent Belgian waffles, including English Cherries – cherry & yogurt ice cream and white chocolate crumble are bound to satisfy late-night cravings.
Date: September 26 to October 2, 2016
Venue: Ozone, Level 118, The Ritz-Carlton, Hong Kong
Time: September 26 to September 30; 5pm to 12am, dinner service
October 1; 12noon onwards, brunch, dinner and overnight service, 24-hr experience
October 2 (Sunday): 8am to 5pm, brunch service