This may be a world’s first Peking Duck hawker stall. And no, it’s not some make shift dirt wood fire stove by some roadside where the cook is seen blowing into the neck crevice to inflate the duck just before they roast it. But it’s close though. The award winning Chef Yong Bing Ngen and Chef Yang Lai Fatt from the Majestic Group of restaurants under the Unlisted Collection Group, have gone hawking. They still inflate the duck (to separate the skin from flesh) albeit with a mechanical inflator and technically it’s by the roadside (along Raffles Avenue by Marina Bay) and they use the classic Apollo oven (ubiquitous at char siew and roast duck stalls).

When asked, Chef Yong said “Why not serve these 5 star restaurant fare at the hawkers. People love their food there too.” And the relentless nightly crowd that throng Makansutra Gluttons Bay, was “of course, another key reason.”

So come 5^th July at 5pm, their brand new Majestic Duck hawker stall will offer up five versions of a duck dish- the Peking Duck, Fried Duck Rice with Crispy Cereal, Honey Glazed Roasted Duck Wings, Duck Salad with Truffle Sauce and a Salted Vegetable Duck Soup. Just for the heck of it (and because they do this so well) they offer a Crispy Soft Shell Crab with Thai Mango Salad.

And here’s everybody’s favourite part- their Peking Duck Platter at $24 ,comes at under half the price of what they sell in their restaurant, and you get an idea of what prices they are hawking their dishes at here.

Watch the video below: