Walk down Carrington Road and you can’t miss Roast Duck Inn – just look for the rows of crispy birds hanging in the restaurant's window.

A whole duck - plus the plum dipping sauce - is the star here. The recipe, which involves marinating overnight, has been perfected by Cantonese chefs with more than three decades of experience. There are half-ducks options as well, and other meats too, like crispy-skin roast pork and soy-sauce chicken.

If you choose to eat in, you'll be greeted with complimentary soup (made from duck bones), served by friendly staff in matching red polo shirts and hand written specials sprawled along its walls.

There are two dinner sittings at 6pm and 8pm, and the restaurant is BYO.