The authentic Malaysian-Singaporean cuisine restaurant D’Palace Duck King Hall officially opens its first Taiwan branch
Last updated 2026-09-25 — The iconic Malaysian dish “Angelica Roast Duck” has been introduced to Taiwan by “D’Palace Duck King Hall,” which officially opened on July 18 on Zhongxiao East Road in Taipei. The representativeness and popularity of Angelica Roast Duck are so strong that there’s even a saying locally...
By MOOK Scenic Spots Family Editorial Team, compiled and reported
The iconic Malaysian dish “Angelica Roast Duck” has been introduced to Taiwan by “D’Palace Duck King Hall,” which officially opened on July 18 on Zhongxiao East Road in Taipei. The representativeness and popularity of Angelica Roast Duck are so strong that there’s even a saying locally: “If you haven’t eaten Angelica Roast Duck, you haven’t truly been to Johor Bahru!”
The iconic Malaysian dish “Angelica Roast Duck” has been introduced to Taiwan by “D’Palace Duck King Hall,” which officially opened on July 18 on Zhongxiao East Road in Taipei. The representativeness and popularity of Angelica Roast Duck are so strong that there’s even a saying locally: “If you haven’t eaten Angelica Roast Duck, you haven’t truly been to Johor Bahru!”
The Duck King Hall’s Angelica Roast Duck features crispy skin and tender meat, paired with an exclusive sauce. Each duck takes over 8 hours to prepare and is limited to 30 per day. (Photo / D’Palace Duck King Hall, the same below)
Malaysian-Singaporean cuisine, known for its rich aroma and “sour, sweet, and spicy” flavors, is extremely distinctive and often loved by food connoisseurs. In Taiwan, however, it has long been limited by ingredient availability and a lack of chefs skilled in this cuisine. While Japanese, American, Italian, and other international cuisines are common, the authentic taste of Southeast Asia has always been missing.
A variety of signature dishes.
D’Palace Duck King Hall insists on using the most authentic preparation methods and carefully selected ingredients. It even goes to the extent of air-freighting ingredients directly from Singapore and Malaysia at great cost, all just to bring the flavors of Malaysia and Singapore to Taiwan and offer the most genuine Malaysian-Singaporean cuisine.
Duck King Hall not only emphasizes authentic Malay cooking techniques; the interior decoration combines classical Chinese elements with modern Western design, using large areas of black, red, and gold colors throughout the venue to create a refined and luxurious dining environment that excels in “color, aroma, and taste”!
The interior decoration combines classical Chinese elements with modern Western design.
As its name suggests, Duck King Hall’s signature dish is none other than “Angelica Roast Duck.” Unlike the commonly seen Beijing Roast Duck, which is cooked using high-temperature roasting and emphasizes crispy skin and various ways of eating the duck meat,
One of the classic dishes – Malaysian-Singaporean cereal prawns
Duck King Hall’s roast duck uses high-quality Yilan cherry ducks, which are flavorful and not dry or tough. The “king of herbs,” angelica, along with a blend of medicinal ingredients, is sealed inside the duck’s cavity. It is first steamed and then roasted, with multi-stage repeated baking and browning, taking over 8 hours in total to produce. This process ensures the Angelica Roast Duck is juicy, tender, and allows diners to fully enjoy the deliciousness of every part of the duck. Finally, it is drizzled with duck broth and a unique sauce, eliminating the need for additional stir-frying or excessive condiments, yet still delivering an intensely fragrant experience.
Supermodel Wang Liya recommends her favorite signature dish at Duck King Hall.
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