Bites

Poultry Pleasure Brace yourself for Cantonesestyle roasted duck, in all its drool-inducing smokiness — courtesy of time spent in a British-built Bertha charcoal oven. At Dim Dou Duck, the ducks are air-dried and roasted the traditional way, and finished (for five minutes) in the cast-iron oven when an order is placed. The result: crispy, crackly skin and tender, succulent meat that carries a hint of fragrant char. Try the Peking duck with pancakes, duck bone broth or ‘prince duck’ (the equivalent of spring chicken). The eatery also offers other charcoal-roasted meats and dishes.

facebook.com/ DimDouDuck.MY

PHOTOS COURTESY OF DIM DOU DUCK

Noodle Stories Fifty Tales aims to tell the story of the foods that its cheffounder Aaron Phua was raised on, and which he hopes will bring people together. A bowl of Crouching Tiger Hidden Dragon — housemade noodles in a light broth redolent of rice wine, topped with market-fresh prawns, braised pork belly and a soft-boiled egg — is a bellywarmer. If rice is your thing, then Rice Please — served with crunchy fried garlic and lardy bits, amped up by the gentle tang from fermented radish — will surely satisfy. Pair your food with one of its rather unusual beer-laced beverages like the mango syrup and basil soda.

facebook.com/ fiftytalesmalaysia