The hallmark of an exceptional roast duck is crispy skin, which is achieved by making sure the skin is extra-dry before roasting.

Restoran Sunrise

This 31-year-old restaurant is well-known among roast duck fans, who come from near and far for its single-item menu. The reason for its fame? Succulent, juicy meat wrapped in tantalisingly crispy skins that causes connoisseurs to wax lyrical. The ducks are prepared at the back of the restaurant, where they are marinated according to a family recipe, hung out to dry for a good while and slow-roasted over a charcoal fire to a splendid, golden brown finish. Available for dine-in and take-away, it is best to go early to this busy, lunch-only restaurant as the roasted fowls run out pretty quickly. 

Sze Ngan Chye, Petaling Street 

KL’s Chinatown residents are all too familiar with this iconic roast duck vendor, nicknamed ‘four-eyed dude’ in Cantonese. He has been plying his trade from a tiny take-away only cart for the last 60 years; his daughters now help out. Their longevity is no surprise as their steady stream of regulars can’t get enough of the robust, rustic and finger-licking flavours of the ducks. Although good enough to eat on its own, a small packet of pure duck dripping is included as a dip. For the adventurous, try the crunchy duck feet parcel, a traditional delicacy of duck intestines carefully wrapped with the feet and roasted.

Village Roast Duck

There is more than one way to prepare roast duck, as the founders of Village Roast Duck will tell you. After stints in the kitchens of Bayswater, London’s capital for roast duck, the owners brought their fowl know-how to their smart little setup in Bangsar Village. Their Special Roast Duck Cantonese Style is a beautifully roasted duck liberally drenched in a light gravy, while the Crispy Aromatic Duck shares similarities to Peking duck. The bird is boiled in a special herbal concoction and fried to a crisp, before shredding the meat off the bone to be eaten with cucumber, spring onion and plum sauce in a pancake wrap.

Chen Chen 

Pudu is a roast duck destination, with many stalls to tempt the diner. Chen Chen is one of the notable standouts. Into its second generation, the owners have been plying their trade here for more than 30 years, churning out delectable roast ducks and goose served with turmeric rice. The gamier and larger goose is not common in Malaysian menus, but Chen Chen does a stand-up job of roasting it to tender perfection. The stall’s setup is basic, but the food is good and the service amiable. 

Soon Fatt Beijing Roast Duck, Pudu

Another Pudu stalwart, Soon Fatt Beijing Roast Duck does a brisk trade with its roast duck, goose and chicken. Owner Lam Kwai Fatt serves up an excellent Beijing-style roast duck, flavoured with good-for-you medicinal herbs, along with roast ducks liberally studded with sesame seeds and roasted pipa-style. Customers can take their pick of the glistening fowls hanging at his bare-basics stall. With more than three decades’ experience up his sleeves, Lam certainly knows a thing or two about coaxing the best out of his birds.

Loong Foong, Paramount Garden

Don’t be fooled by the signage advertising seafood, there is a stand-up roast duck stall hiding inside. Upon entering, you’ll know you’ve come to the right place, as there’s a large platter of perfectly roasted duck taking pride of place on every other table. The duck is excellent, and fans are always raving about the gravy that goes with it. Open only for dinner, Loong Foong is one of the mainstays for roast duck in PJ. 



Restoran Sunrise

31 Jalan 21/1, SEA Park, PJ

+603 7876 9689

Sze Ngan Chye

Jalan Petaling, KL (opposite Kien Fatt Medical Store)

+6012 309 0913

Village Roast Duck

1/F, Bangsar Village 1, Bangsar, KL

+603 2287 4128

Chen Chen

Jalan Seladang, Off Lorong Yap Hin, KL

+6012  233 3083

Roast Kitchen

23 Jalan Wan Kadir 2, Taman Tun Dr Ismail, KL

+603 7732 0006

Loong Foong

1 Jalan 20/3, Paramount Garden, PJ

+603 7876 9045