Director of Public Relations
The Ritz-Carlton, Guangzhou
3 Xing An Road, Pearl River New City, Tianhe District
Telephone: +86 20 3813 6688 ext. 8315
Direct Line: +86 20 3813 6827
Fax: +86-20-3813 6698
Hong Kong, August 15, 2016 – From the highest restaurant in the UK to the highest bar in the world, Duck & Waffle is heading east this September for an exclusive, week-long pop-up at Ozone at The Ritz-Carlton, Hong Kong. Bringing the restaurant’s playful twist on traditional British and European cuisine to Hong Kong, award-winning Group Executive Chef Dan Doherty and Executive Chef Tom Cenci will take over Ozone’s kitchen with acclaimed Head of Cocktail & Spirit Development Richard Woods behind the bar, presenting the ingenious menu for which Duck & Waffle is known and loved. Britain’s favorite 24/7 restaurant will be in Hong Kong from September 26 (Monday) to October 2 (Sunday), serving dinner, weekend brunch and late-night menus.
The highlight of the week will be Saturday, October 1 – The National Day of the People's Republic of China – when Duck & Waffle will recreate its 24-hour experience, welcoming guests from Saturday, October 1, at 12pm to Sunday, October 2, at 5pm. 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.
Weekend brunch will feature a diverse selection of dishes with such standouts as Colombian Eggs with toast and avocado, Duck Congee with confit duck egg, spring onion, ginger, hazelnuts and hot sauce, the ‘Full Elvis’ Belgian waffle of pbj, banana brûlée, Chantilly cream, and all the trimmings and Banana Brûlée Belgian waffle with housemade hazelnut & chocolate spread, vanilla ice cream and peanut crunch.
For night owls, Saturday’s late-night menu offers an array of snacks and savory dishes, including Chef Tom’s favorite dish and one of the restaurant’s signatures, the Spicy Ox Cheek Doughnut with apricot jam and smoked paprika sugar, which he describes as “getting punched in the face—but in a good way—as the flavors are so powerful and exciting.” 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 – will easily satisfy late-night cravings.
Another Duck & Waffle mainstay that will be out in full force is its award-winning iconoclastic cocktail experience, helmed by critic-favorite Richard Woods, Head of Cocktail & Spirit Development. A pioneer in the industry, Woods has raised the ‘bar’ for his contemporaries by distilling his own flavors and aromas, experimenting with intricate methodologies and incorporating diverse and unusual ingredients. Under Woods’ direction, Duck & Waffle was recently named a Top Finalist in the Best International Restaurant Bar category for the 2016 Tales of the Cocktail Spirited Awards. In Hong Kong, Woods will present some of Duck & Waffle’s favourite cocktails including: Hay made withJack Daniel’s whiskey, maple, salted caramel and hay infusion, Ristretto Negroni with Bombay Sapphire gin, vermouth and amaro, slow-dripped through coffee and the refreshing Mind Your Peas & Qs of garden pea compressed Bombay Sapphire gin and tonic water.
September 26 to October 2, 2016
Ozone, Level 118, The Ritz-Carlton, Hong Kong
September 26 – 30
Dinner: 6 pm to 11 pm
October 1 (Saturday)
24-hour experience (Brunch, Dinner and Overnight Service)