Text by MOOK Scenic Family Editorial Team, compiled and reported.
Malaysia’s iconic dish, “Angelica Roast Duck,” has been introduced to Taiwan by “D’Palace Duck King” and 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 tried Angelica Roast Duck, you haven’t really been to Johor Bahru!”
Malaysia’s iconic dish, “Angelica Roast Duck,” has been introduced to Taiwan by “D’Palace Duck King” and 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 tried Angelica Roast Duck, you haven’t really been to Johor Bahru!”
The duck at Duck King is crispy-skinned and tender with its exclusive sauce. Each duck takes over 8 hours to prepare, and only 30 are available daily. (Photo / D’Palace Duck King, the same below)
Singaporean and Malaysian cuisine is known for its rich aroma and “sour, sweet, and spicy” flavors, making it very distinctive and often loved by food connoisseurs. In Taiwan, however, it’s often limited by the availability of ingredients and a lack of chefs skilled in Singaporean and Malaysian cooking. While Japanese, American, Italian, and other international cuisines are common, there’s always been a lack of authentic Southeast Asian flavor.
A variety of specialty dishes.
D’Palace Duck King insists on using the most authentic preparation methods and carefully selected ingredients. They even go to the expense of air-freighting ingredients directly from Singapore and Malaysia, all to bring the flavors of Singapore and Malaysia to Taiwan and offer the most genuine Singaporean and Malaysian cuisine.
Duck King not only emphasizes authentic Malay culinary techniques—the interior design combines classical Chinese elements with modern Western design, using large areas of black, red, and gold throughout the restaurant to create an exquisite and luxurious dining environment, covering “color, aroma, and taste” in every way.
The interior design combines classical Chinese elements with modern Western design.
As the name suggests, the signature dish at Duck King is none other than “Angelica Roast Duck.” Unlike the commonly seen Beijing roast duck, which uses high-heat roasting to emphasize a crispy skin and various ways to eat the duck meat.
Classic dish: Southeast Asian-style cereal prawns
The roast duck at Duck King uses high-quality Yilan cherry ducks, which have a full texture without being dry or tough. The “king of herbs,” angelica, along with a blend of medicinal ingredients, is sealed inside the duck. It is first steamed and then roasted, undergoing multiple rounds of baking and browning over a period of more than 8 hours, resulting in a juicy and tender roast duck where every part retains its deliciousness. It is then drizzled with duck broth and a unique sauce. Without the need for additional stir-frying or excessive seasonings, the aroma is already incredibly rich.
Supermodel Wang Liya recommends her favorite signature dish at Duck King.
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