London’s Duck & Waffle in HK pop-up

Blighty’s ever-popular 24/7 restaurant, Duck & Waffle will appear at Ozone at the Ritz-Carlton for a five day pop-up in late September.

Ducks given: The signature dish of duck leg confit served with fried duck egg and waffle with mustard maple syrup

Duck & Waffle’s group executive chef, Dan Doherty; executive chef, Tom Cenci and cocktail maestro, Richard Woods will take over Ozone’s kitchen from 26 September-2 October, serving dinner, weekend brunch and late-night menus all paired with Woods’ boozy creations.

The highlight of the week will be 1 October – China’s National Day when –  Duck & Waffle will recreate its 24-hour experience from midday on 1 October to 12pm on 2 October and serve its well-loved London dishes of crispy duck leg confit, fried duck egg and mustard maple syrup, BBQ spiced crispy pigs ears and bacon-wrapped dates with linguiça sausage and mustard.

Duck & Waffle is based on the 40th floor of 110 Bishopsgate in London, while Ozone is perched on the 118th floor of the International Commerce Centre in Hong Kong.

Commenting on the team’s apparent love for sky high dining, Doherty said: “Moving from the highest restaurant in the UK to the highest in the world [at Ozone], a full three times the height at 118 floors, is quite a jump, and one that we are very much looking forward to.”