Duddell’s is as much about art as it is about food. It is the venue of regular art shows and screenings, as well as traditional Cantonese fare using luxury ingredients. Certain dishes need pre-ordering, such as the crispy skin chicken over which the chef ladles hot oil 300+ times to make the paper-thin skin crispy and the meat silky. Osmanthus scrambled eggs with bean sprouts, crabmeat and shrimp are fluffy and aromatic, imparting fine wok hei.