{"id":1450,"date":"2020-10-16T11:40:12","date_gmt":"2020-10-16T03:40:12","guid":{"rendered":"http:\/\/feeds.oddle.me\/?p=1450"},"modified":"2021-04-21T10:40:05","modified_gmt":"2021-04-21T02:40:05","slug":"humans-of-fnb-guan-chee-hong-kong-roasted-duck","status":"publish","type":"post","link":"https:\/\/eats.oddle.me\/feeds\/humans-of-fnb-guan-chee-hong-kong-roasted-duck","title":{"rendered":"This Family\u2019s 40-Year Secret To The Perfect Roast Duck: Guan Chee Hong Kong Roasted Duck"},"content":{"rendered":"\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"This Family\u2019s 40-Year Secret To The Perfect Roast Duck\" width=\"1170\" height=\"658\" src=\"https:\/\/www.youtube.com\/embed\/K_48ivygqhk?feature=oembed&#038;enablejsapi=1&#038;origin=https:\/\/feeds.oddle.me\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><figcaption><br><\/figcaption><\/figure>\n\n\n\n<p class=\"has-drop-cap\">Like many young people during the early 1970s, Terence Chi began working at the tender age of 13. He started as an assistant at a provisions shop before becoming a welder in a shipyard. Later, he eventually found himself working at a roast duck stall, where he learned the ropes of charcoal roasting.&nbsp;Fast forward to a few years later, in 1983, Terence decided to take his learnings to start <strong><a href=\"https:\/\/eats.oddle.me\/menus\/guan-chee-hong-kong-roasted-duck\" target=\"_blank\" rel=\"noreferrer noopener\"><span style=\"color:#d2100b\" class=\"tadv-color\">Guan Chee Hong Kong Roasted Duck<\/span><\/a><\/strong>, specialising in authentic Hong Kong cuisines. <\/p>\n\n\n\n<p>Together with his wife, Conica, Terence led the team at Guan Chee to elevate their signature charcoal roast method. Over time, they perfected the craft of charcoal roasting by mastering fire control and experimenting with various charcoal types.\u00a0<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><a href=\"https:\/\/eats.oddle.me\/menus\/guan-chee-hong-kong-roasted-duck\"><img fetchpriority=\"high\" decoding=\"async\" width=\"600\" height=\"338\" src=\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2020\/10\/GCGIF4.gif\" alt=\"islandwide delivery in Singapore powered by Oddle\" class=\"wp-image-1469\"\/><\/a><\/figure><\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-guan-chee-s-secret\">Guan Chee&#8217;s secret?<\/h3>\n\n\n\n<p>Charcoal roasting creates what Terence calls the <em>\u201c<\/em>gor zar bi\u201d, or dialect for \u2018\u53e4\u65e9\u5473\u2019 in Chinese. Translated, it means \u2018traditional flavour\u2019 in English. This flavour is characterised by the crispy skin, tender and juicy meat, and the familiar wok-hei flavour that locals love. <\/p>\n\n\n\n<p>While charcoal roasting produces the most flavourful meats, it is not an easy skill to learn by any means. It\u2019s a laborious, arduous skill that requires years to fully master.\u00a0According to Terence, it takes anywhere from 6 months to 2 years to train a chef to fully master the art of charcoal roasting. But he believes it is worth it. <\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><a href=\"https:\/\/eats.oddle.me\/menus\/guan-chee-hong-kong-roasted-duck\"><img decoding=\"async\" width=\"600\" height=\"338\" src=\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2020\/10\/GCGIF3.gif\" alt=\"islandwide delivery in Singapore powered by Oddle\" class=\"wp-image-1470\"\/><\/a><\/figure><\/div>\n\n\n\n<p>With this passion and conviction, Guan Chee became quite the household name in the Hougang region. The store receives up to a whopping 1,000 orders of ducks and suckling pigs during the Lunar New Year season every year. Despite their relative success and easy access to alternative roasting methods now, Terence and Conica still insist on charcoal-roasting each and every duck that they sell.&nbsp;<\/p>\n\n\n\n<blockquote class=\"wp-block-quote\"><p><em>\u201cEven though gas and electric-powered roasters are cheaper and faster, we believe that charcoal roasting brings out the true flavour of the duck. That\u2019s how we\u2019ve been doing it for almost 40 years, and we don\u2019t believe in compromising on the quality.\u201d<\/em><\/p><cite>\u2014 Terence Chi, Guan Chee Hong Kong Roasted Duck<\/cite><\/blockquote>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><a href=\"https:\/\/eats.oddle.me\/menus\/guan-chee-hong-kong-roasted-duck\"><img decoding=\"async\" width=\"600\" height=\"338\" src=\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2020\/10\/GCGIF.gif\" alt=\"islandwide delivery in Singapore powered by Oddle\" class=\"wp-image-1472\"\/><\/a><\/figure><\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-staying-true-to-their-beliefs\">Staying true to their beliefs<\/h3>\n\n\n\n<p>This persistence is seen even in Guan Chee\u2019s expansion efforts. Terence and Conica refuse to set up shop in food courts that do not have charcoal roasters. While some might question their uncompromising insistence on honouring tradition and time-honoured methods, the couple believe their success is precisely because of their emphasis on quality control.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote\"><p><em>\u201cGoing back to the basics, I think as long as our food is good, customers will come. This is why we insist on charcoal roasting our ducks.\u201d<\/em><\/p><cite>Conica Lee, Guan Chee Hong Kong Roasted Duck<\/cite><\/blockquote>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><a href=\"https:\/\/eats.oddle.me\/menus\/guan-chee-hong-kong-roasted-duck\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"338\" src=\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2020\/10\/GCGIF2.gif\" alt=\"islandwide delivery in Singapore powered by Oddle\" class=\"wp-image-1471\"\/><\/a><\/figure><\/div>\n\n\n\n<p>&#8220;Our customers are used to our flavour, and we know they come back for that taste&#8230; We will continue to deliver this familiar flavour that they&#8217;ve grown to love,&#8221; shares Conica. <\/p>\n\n\n\n<p>Having tried their signature roast duck that is juicy, tender and coats your tongue with that wok-hei<em> <\/em>flavour, we wholeheartedly agree.<\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<div class=\"wp-block-buttons aligncenter is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-ccp-primary-background-color has-background\" href=\"https:\/\/eats.oddle.me\/menus\/guan-chee-hong-kong-roasted-duck\"><span style=\"color:#ffffff\" class=\"tadv-color\"><span style=\"background-color:#d2100b\" class=\"tadv-background-color\">Get your roast duck feast delivered by Guan Chee Hong Kong Roasted Duck today!<\/span><\/span><\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Meet Terence Chi and Conica Lee, owners of Guan Chee since 1983, the couple has dedicated their life to this humble hawker stall, working hard to perfect each plate of roasted duck rice that&#8217;s served to their customers. With the belief that honest, good food is key to a successful food business, Terence and Conica insist on traditional charcoal roasting, even when faster and cheaper alternatives have emerged throughout their 40 years of operations.<\/p>\n","protected":false},"author":3,"featured_media":1489,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"video","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[1,449],"tags":[216],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>This Family\u2019s 40-Year Secret To The Perfect Roast Duck: Guan Chee Hong Kong Roasted Duck<\/title>\n<meta name=\"description\" content=\"Humans of F&amp;B: Meet Terence Chi and Conica Lee, owners of Guan Chee Hong Kong Roasted Duck, and their philosophy of traditional charcoal roasting.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/eats.oddle.me\/feeds\/humans-of-fnb-guan-chee-hong-kong-roasted-duck\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"This Family\u2019s 40-Year Secret To The Perfect Roast Duck: Guan Chee Hong Kong Roasted Duck\" \/>\n<meta property=\"og:description\" content=\"Meet Terence Chi and Conica Lee, owners of Guan Chee Hong Kong Roasted Duck. Since their inception in 1983, Terence has been committed to perfecting the craft of charcoal roasting, experimenting with various charcoal types and fire control. 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