From selecting the duck and seasoning it to air-drying and roasting over an open flame, every step shapes the crisp skin and tender meat of You Kee XO’s Cantonese roast duck.

Inside the tall claypot, small bowls of soup simmer gently over charcoal. Four hours of steady heat bring out a clear broth with a rich, naturally sweet flavour.

Ordering well is about two things: choose the right cuts for your group and balance the flavours on the table. Here are easy combinations for two, four or ten guests.

Keeping the flavour consistent is harder than opening a new branch. You Kee XO brings key preparation steps into one central kitchen, where recipes and quality standards are carefully controlled.