Bernice Chan
Bernice Chan
Opinion

SCMP Columnist

Diner’s Diary by Bernice Chan

Pressed duck is as much a performance as a culinary experience, and at Gaddi’s you can take part as well as partaking

Watch as your server cuts up a roast duck, help them press the carcass if you like, then savour the results - served in three parts - as Peninsula Hong Kong restaurant revives a French classic

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Bernice Chan

Bernice Chan

Bernice Chan is a senior writer on the Culture desk. She samples more than her share of dishes around Hong Kong and writes about people and issues that make an impact on the city.