Our advice: stick with Peking duck-inspired dishes and some good wines
For its second branch in Wan Chai, Pinot Duck has shed the dowdy design concept of the Stanley original and delights with a vibrant, energetic new look. Designed by Manila- and Hong Kong-based interior designer JJ Acuna, whose previous work at Tate Dining Room & Bar won our Best Interior Design accolade last year at the T.Dining Best Restaurant Awards, Pinot Duck’s delightful interiors are wonderful to look at. Brick-lined walls with large Chinese ink-paintings and colourful tile murals bring a contrasting sense of old and new to the space. An abundance of wooden furnishings lines the lengthy space, where guests can settle in on evenly-scattered tables.
If you like Peking duck, there will be good news for you as there is an entire section of the menu dedicated to the roasted bird. Starters and sharing plates make up of most of the restaurant’s menu offering, and they are the most creative too. We began with classic crepe wraps, a good way to sample Peking duck without having to consume the entire bird. Two thin soft crepes wrapped strips of duck meat, hoisin sauce, cucumber, and leeks. While lacking in crispy skin, the duck meat was tender and the wraps nicely warmed. Candied pumpkin is a refreshing starter. Steamed squares of sweet pumpkin are honey-sweet and served cold, a nice vegetable dish to have alongside meaty snacks and mains.