Den Ped Yang Khao Man Kai Ton Tae

Yaowarat-style Chinese roast duck, with reddish-brown skin, roasted until fragrant, tender and juicy meat. · A mellow sweet and salty flavor, fragrant with five-spice powder and herbs. · Popularly ordered as a side dish with steamed rice, or as a main course with a delicious dipping sauce.

A one-dish meal consisting of hot steamed rice topped with sliced roast duck and duck sauce. · Sweet and salty flavor from the rich gravy, the duck meat is tender with slightly crispy skin. · Served with pickled ginger and cucumber, balanced with chili vinegar dip.