New Taipei City’s “Fig-Roasted Duck” — Delicately Pink Cantonese Duck with Golden, Crispy Skin!

Text & Photos byXiaohu’s Food Dream Net

Roast duck has almost become a staple dish when Taiwanese people, especially those in Taipei, gather for a meal. As a result, almost every hotel’s Chinese restaurant offers roast duck. But after trying so many, I always felt that beyond the subjective taste of whether it's good or not, it lacked more appeal. BUT… the roast duck I’m introducing today is the most unique one I’ve had recently. What makes it special is the element of “figs” — a fruit many consider a delicacy. Yes, I’ve named it the “Fig-Roasted Duck.”

The Platinum Garden Hotel is located on the mountain in Xindian. The nearest MRT stations are “Qizhang” or “Jing’an,” both about a NT$150 taxi ride away — not too far. For buses, you can take the 624, 208, Orange 1, or 20. It’s a bit of a distance, but not inconvenient.

As soon as I walked in, I saw a handsome chef plating dishes, and I momentarily forgot my main purpose for coming — to eat roast duck.

When I saw such an elegant plating and the figs on the plate, it was really hard to associate it with roast duck, which piqued my curiosity.

Before long, the roast duck was served, with its puffed-up, glossy skin — the first visual impression was quite impressive.

The Platinum Garden uses the currently popular “Cantonese Cherry Duck.” During the slicing process, duck fat kept oozing out from between the skin and meat, making my mouth water...

Usually, the first slice of roast duck I have is just the skin, preferably right after it’s sliced — that’s when it’s crispiest, with the richest, sweetest, and most fragrant oil. The first bite of the Platinum Garden’s cherry duck skin was top-notch; I could almost hear the crisp sound of the skin breaking in my ears XD. The duck fat was also abundant, and its sweetness slowly spread over the next two or three seconds. Overall, it’s a quite high-quality roast duck. Also, I usually avoid the lean meat part because it tends to be too dry and tough, but this one wasn’t. Though it didn’t have the pinkish hue of a cherry duck, it was tender in the mouth and even had a hint of juices — very nice.

The pancakes were also on the thinner side, which is trendy these days, and didn’t overpower the texture of the duck skin or steal the sweetness of the duck fat, which made me break my usual limit and have two or three rolls XD.

Adding scallion slices, cucumber, and brushing on a bit of sweet bean sauce is the classic way to eat roast duck. Many love it, but I’m not a huge fan — or perhaps I should say I prefer the direct “lip and tongue battle” with the duck skin itself.

BUT, the roast duck at the Platinum Garden changed my bias toward roast duck... At first glance, this dish might not seem particularly special, but under the duck skin is a layer of figs. This reminded me of the blueberry-glazed duck skin that the head chef of the Beijing Hilton introduced during his guest stint at the Fu Hwa restaurant. But I must admit, this “Fig-Roasted Duck” impressed me even more. The softened figs enhanced the emulsification effect of the duck skin, prolonging the time it takes to melt in your mouth, and during that process, adding a satisfying juiciness. The mildly sweet flavor of the figs didn’t overpower but perfectly highlighted the sweetness of the duck fat, while also eliminating any greasy aftertaste and adding an enchanting fruity aroma. I truly think this Fig-Roasted Duck is insanely delicious. Just for this dish alone, I’d want to organize a food group trip.

After finishing the incredibly satisfying roast duck, let’s see what other delights this place offers besides the roast duck. The starter, honey-glazed tomatoes, were juicy but slightly too sweet. The golden kimchi had a pleasantly spicy kick.

This is a set menu tailored around the roast duck at the Platinum Garden (three ways to enjoy the roast duck plus three dishes, dim sum, and fruit), suitable for 5–7 people (why not 6–8??). It’s best to reserve the roast duck five days in advance.

XO Sauce Stir-Fried Duck FlossThe sauce was reduced until very dry, avoiding any greasiness. The lettuce added moisture to each bite, while the diced apples brought aroma along with a touch of acidity.

Sour Cabbage Claypot Duck Bone SoupI really loved this soup. Its sourness was gentle, like sipping from a hotpot full of duck-slicked sour cabbage. The added aroma of duck fat made the sourness of the cabbage even more mellow — highly recommended!

Cloves are always great for drinking, and while the ones here at the Platinum Garden may not be as crispy and are a bit oily, they’re incredibly fragrant. The sweetness after the oiliness is surprisingly pure, plus the hint of spiciness and peanut aroma makes it a delightful treat.

Bell Pepper and Bean Paste Stir-Fried Japanese PorkAside from the crisp sweetness of the Japanese pork, what’s most unique here is the Hong Kong-Macao-style “bean paste” — commonly found in their hotpots. Its flavor is a bit like a milder version of laksa, a bit like satay, with even a hint of dried mackerel aroma — quite special.

XO Sauce Stir-Fried Beef FilletThe XO sauce was quite aromatic, but the beef fillet was a bit overcooked for my taste.

Coconut-Scented Shrimp and Vermicelli ClaypotI personally love this kind of slightly oily, mildly spicy vermicelli claypot, though I often feel it’s too rich and heating. This version, with coconut fragrance, feels smoother and less greasy, but only if you don’t mind the milky coconut taste.

Pumpkin Seafood Tofu ClaypotVisually, it seemed like the pumpkin flavor would be strong, but the actual sweetness of the pumpkin was much lower than expected. It reminded me of what a chef once told me — that pumpkin is an ingredient that doesn’t easily bring out umami in cooking. Still, I do like its thick, creamy texture.

Fermented Tofu with Shredded Pepper and CauliflowerAt first, I wasn’t too fond of the starchy sauce-like consistency of the dish, but as I chewed, there was absolutely no unpleasant texture—and the mild, subtly spicy fermented tofu flavor actually paired surprisingly well with the cauliflower.

Stir-fried Seasonal Vegetables with Golden and Silver EggStir-fried golden and silver egg is a fairly common technique in Chinese cuisine, so at first, my focus was on the “garlic.” As someone who loves garlic, its inclusion added an enchanting aroma to this classic dish—but only if you’re not put off by the smell of garlic (laughs).

Sesame Lava Mushroom BunsThe appearance is quite cute, but I personally found the bun a bit too soft and lacking in distinct texture. However, the sesame lava filling had both great texture and flavor.

Four Seasons Island Fruit Platter。

Platinum Garden Hotel
Address: No. 77, Anxing Road, Xindian District, New Taipei City
Phone: 02 8666 5888
Business Hours: 11:30–15:00
Dinner (Peking Duck) requires reservation two days in advance

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