The iconic 24/7 British restaurant Duck & Waffle will take over Ozone, 490 meters above sea level, at The Ritz-Carlton, Hong Kong from September 26 through October 2.
With two weeks to go, the pop-up is almost sold out with Duck & Waffle planning to recreate its 24-hour dining experience, starting with Saturday brunch at 12 p.m. and ending with Sunday brunch at 5 p.m.
“We are looking to recreate the amazing vibe that we have in London over the 24-hour period, moving from one mealtime to another as the sun rises, falls then rises again,” said Group Executive Chef Daniel Doherty. “What’s better than watching the sunrise while eating Duck & Waffle at the highest bar in the world?”
From sunset to sunrise and every hour in between, guests will enjoy Duck & Waffle’s cuisine, which emphasize local, rustic, seasonal and sustainable ingredients, including the namesake Duck & Waffle dish of crispy leg confit, fried duck egg and mustard maple syrup.
Saturday’s late-night menu offers an array of snacks and savory dishes, including chef’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.” They also serve Duck Egg en Cocotte, a dish of wild mushrooms, Gruyère, truffle and soldier, and a selection of decadent Belgian waffles, including English cherries — cherry and yogurt ice cream and white chocolate crumble.
Complementing the cuisine is Duck & Waffle’s list curated by Richard Woods. A pioneer in the industry, Woods has raised the “bar” for his contemporaries by distilling his own flavors and aromas, experimenting with intricate methodologies showcased in Hay made with Bulleit bourbon, maple, salted caramel and hay infusion; Ristretto Negroni with Tanqueray gin, vermouth and amaro, slow-dripped through coffee; and the Mind Your Peas & Qs of garden pea compressed Tanqueray gin and tonic water.