OUR STORY

Being his favourite food, the founder would order duck whenever he could. Furthermore, the founder has an obsession to always have his food piping hot and fresh. 

 

He noticed that roast ducks currently available in hawker centers are usually roasted in the morning and sold throughout the day. This results in a duck that is relatively dry and cold, which requires additional sauces and gravy to enhance its taste. Even in some restaurants, the duck is left to hang for a few hours before they are being chopped up and sold.

In high end restaurants, roast ducks can be cooked to order, producing hot and fresh ducks that satisfies the founder's picky taste bud. However, the high price tag would deny many of this luxury.

Hence begin the journey to have freshly roasted duck at affordable prices, and the rest is history.

First store at People's Park Complex

© 2017, Duck Master Pte Ltd

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