London Fat Duck – Waterway Point

A joint collaboration between both Fei Siong and Akashi Group, London Fat Duck has opened its second outlet after its inception at Scotts Square in May 2015, this time round in the heartlands.

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Opened at the new Waterway Point, the new outlet is pretty much around the same size as its previous outlet at Scotts Square, with a view of the man-made waterway just behind the mall. The menu at both outlets are also the same, offering customers a taste of their signature London Duck, dubbed the “Wagyu of Ducks” alongside other roast meats, a small variety of dim sum, noodles, porridge and rice.

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(Combination 2 Meats – Roast Duck, Roast Pork)

Offering their various roast meats in different sized platters, we have decided to go for the Combination 2 Meats, where you get to pick two of the meats from the choices of Roast Duck, Roasted Pork and BBQ Pork which we went for the former two. The marination of the meat was pretty deep as the meats were pretty flavourful; the roast meat was immensely savoury with a good balance of lean and fatty meat, all that with a thin and lightly crisp skin. The roasted duck was pretty succulent and juicy, with a flavourful skin but we would have preferred it to come with less boney parts. Still, something that should not be missed, for the duck is their signature dish here.

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(Crispy London Duck Snow Bun)

Being one of the signature dim sum dishes here, the Crispy London Duck Snow Bun is probably their twist to the crowd favourite Baked BBQ Pork Bun which does not appear on the menu of London Fat Duck. Featuring a crusty exterior, the bun carried a buttery flavour, though we found the crust on the exterior a little thin and disintegrates from the bun easily as it crumbles down messily. Inside, the bun is filled with a good amount of shredded duck meat, all marinated and coated in the same manner as the char siew in a typical char siew bun. The result is quite similar; the way it was executed made it similar to lean char siew fillings, all coated in a sweet, sticky honey sauce. Still pretty decent overall, but do not expect something too different from the usual char siew bun.

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(Steamed Cheong-Fun with Shrimp)

One of my favourite dishes to order in a dim sum restaurant, we went for the Steamed Cheong-Fun with Shrimp. This was pretty decent, with silky smooth cheong fun encasing two plump shrimps within each strip. The only thing that was not really to our fancy is the slightly sweetened sauce; would definitely prefer it to be lighter and towards the savoury side.

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(Fried Shrimp Dumpling)

Fried dim sum rarely goes wrong in any context, and the Fried Shrimp Dumpling comes pretty faultless. Packed with an entire shrimp and meat, the dumplings were aptly filled that gives it a good bite, while fried to golden-brown perfection being lightly crisp. The dumplings were also pretty free from grease as well, which was definitely a plus point to the dish.

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(Pan-Fried Radish Cake)

Pan-Fried Radish Cake was also one of the better dishes we had. Lightly pan-fried for a little crustiness, the radish cake was soft and filled with speckles of lupcheong to provide a little flavour to the radish cake. Coupled with the chili dip that comes at the side, this was pretty addictive especially when it comes with roasty, dried chili soaked in chili oil.

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(Shrimp Dumpling Noodles – Dry)

Ordering a main to share to fill ourselves up , the dry Shrimp Dumpling Noodles probably needs more work on the execution. The noodles carried a heavy alkaline flavour that was pretty unpleasant; bitter and even salty, which made it extremely hard to go through the entire dish. No doubt the shrimp dumplings that came with it were good (they were the same one from the Fried Shrimp Dumpling), but nothing could really reverse the impression that the noodles had on us.

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(Golden Custard Bun)

Coming pretty unexpected was the Golden Custard Bun, which was illustrated as a white bun filled with salted egg yolk custard within. Instead, we were served a pandan-infused baked bun encasing salted egg yolk custard. While the pandan was pretty aromatic, it also carried a sweet flavour that quite compliments the salted egg yolk custard. The custard itself was a good balance of flavours, veering towards the savoury side yet not feeling overwhelming, but instead hits you right on the soft spot. The baked bun was also slightly crustier than the ones from the Crispy London Duck Snow Bun; one that I very much prefer as compared to the former as well.

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Being a lot nearer to the residents of the North-East and North of Singapore, London Fat Duck’s new Waterway Point outlet is definitely a convenient spot for people around the area to try out their signature Roasted Duck. While the Roast Duck and Roast Meat fared pretty well, most of dishes are decent but not necessarily memorable; the dish that really requires improvement would have to be the Shrimp Dumpling Noodles. A good option to consider if you are considering to dine within Punggol without having to travel out to The Punggol Settlement or Tebing Lane to splurge on a meal at a restaurant.

London Fat Duck
Waterway Point
83 Punggol Central
Singapore 828761

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