Kaohsiung's Popular Roast Duck Restaurant 'Yak Tien Chan' Opens New Branch, Sells 15,000 Ducks Annually, Launches Custom Live Crab and Fish Dishes

Kaohsiung's popular Chinese restaurant 'Yak Tien Chan' has announced the opening of a new branch! Established in 2020 in the Heti community commercial district, 'Yak Tien Chan' has built its reputation on Cantonese cuisine, signature roast duck, and authentic Hong Kong-style dim sum. Since opening, its popularity has steadily risen, with weekday dining rooms often fully booked and weekend reservations nearly impossible to secure. Notably, its signature roast duck sells around 15,000 ducks annually. In response to loyal customers' complaints about difficulty securing reservations, the restaurant has officially opened its second branch on Huaxia Road in Zuoying District. Building on its signature 'multiway duck dining' concept, the new branch expands its dim sum offerings and introduces live crab, live fish, lobster, and abalone, catering to diverse needs including family meals and business banquets.

'Yak Tien Chan' founder Chung Han-bin, affectionately known as 'Brother Bin,' brings 27 years of culinary experience, having started his career in the food industry at age 16. He honed his skills in hotel kitchens such as Kaohsiung's Da Ba Ba Hotel and Lin Huang Palace, specializing in Cantonese cuisine with subtle Sichuan influences. After years of quiet dedication to mastering his craft, Chung studied under renowned Singaporean chef Huang Qing-biao, who previously served as Executive Chef and Chinese Cuisine Director at Singapore's Mandarin Oriental and Marina Bay Sands. From Chef Huang, Chung learned not only recipes but also a deep commitment to culinary fundamentals and the philosophy of '传承 (chuan cheng)'—passing down traditions.

Chung was initially drawn to his mentor Huang Qing-biao by the chef's signature 'Golden Soup.' This dish, also known as Huang Men Jin Tang or Tan Family Ancestral Golden Soup, requires meticulous attention to heat and long simmering times. It is made by slowly cooking fresh chicken, whole duck, chicken feet, and lean pork to fully extract their umami and collagen, resulting in a rich, golden-hued broth. However, what left the deepest impression on Chung was witnessing the 60-year-old master chef personally cooking at the stove. He recalls how his mentor, despite his age and status, calmly prepared every dish ordered by guests and willingly shared foundational techniques with younger chefs. 'It's about preserving experience for the next generation—that's what传承 means,' Chung reflects. This ethos has become central to 'Yak Tien Chan's' operations. While the full Golden Soup can be pre-ordered for special events, a streamlined version is available daily, allowing more diners to experience this classic flavor.

When it comes to 'Yak Tien Chan,' the star attraction is undoubtedly the signature roast duck. The restaurant uses cherry ducks sourced from Hualien, each weighing approximately 2.8 kilograms. Chung explains that ducks that are too large may leave guests unable to finish, while smaller ones lack the rich fat and tender texture. The Cantonese-style roast duck undergoes multiple steps: marinating, stitching, air-puffing, blanching, vinegar rinsing, drying, roasting, and oil-basting—resulting in thin, crispy skin and juicy, tender meat. Served with the chef slicing the duck tableside, the golden, crunchy skin pairs perfectly with thick, skin-on duck meat, hoisin sauce, scallions, cucumber, and lotus leaf pancakes—a must-order for regulars.

For those ordering a whole duck, an optional 'Roast Duck Sushi' is available, creatively combining Chinese roast duck with Japanese nigiri. Thin, crispy duck skin, cheese, and warm vinegared rice come together in one bite, blending duck fat, cheese, and rice aromas for a novel twist on the classic dish.

Beyond the traditional sliced duck, 'Yak Tien Chan' continuously innovates with new ways to enjoy roast duck, currently offering about nine variations. These include plum sauce stir-fried duck bones, lettuce duck mince, cabbage duck bone soup, taro-flavored congee with duck, and bean sprout stir-fried duck strips—transforming every part of the duck from skin to bones into unique dishes. The new Huaxia branch introduces a creative dish called 'Lao Ya Si' (Tossed Duck Shreds), inspired by the Singaporean and Malaysian New Year tradition of 'Yusheng' (tossing raw fish). Featuring shredded duck meat with assorted ingredients, it's presented in a festive, abundant style, adding a fresh dimension to the signature roast duck experience.

The restaurant's name 'Yak Tien Chan' reflects its core offerings: 'Yak' stands for roast duck, and 'Tien' represents dim sum. Over six years of operation, it has built a loyal following for its dim sum, including Crystal Shrimp Dumplings, Fresh Shrimp Beancurd Skin Rolls, Pear-shaped Salted Dumplings, Crispy Seafood Cheung Fun, Black Gold Salted Egg Yolk Buns, Fish Roe Steamed Siu Mai, and Red Oil Wonton. The Crystal Shrimp Dumplings and Shrimp Rolls emphasize authentic ingredients, featuring not only shrimp paste but also whole pieces of shrimp, a key reason for repeat visits.

With the opening of the Huaxia branch, Chung aims to better serve business banquets and upscale dining needs by introducing live crab, live fish, live lobster, and live abalone, with customizable preparation based on customer preferences. He notes that returning customers inspire continuous menu innovation, ensuring each visit brings new surprises.

No Hong Kong-style meal is complete without dessert. 'Yak Tien Chan' offers classics like Taro Sago and Mango Pomelo Sago, and recommends first-time visitors try the traditional 'Wooden Bucket Tofu Pudding.' Made using traditional methods, the tofu is scooped in sheets into bowls, maximizing contact with syrup for a silky, smooth texture and rich soy aroma—providing a sweet finale to a feast of roast duck, dim sum, and seafood.

From one location to two, 'Yak Tien Chan' continues to expand its culinary footprint, anchored by roast duck and distinguished by dim sum, while broadening its offerings with creative dishes and fresh seafood. For Chung Han-bin, cooking is not just about satisfying taste buds—it's about continuing the legacy of culinary mastery passed down from his mentor. The opening of the Huaxia branch marks a new chapter in 'Yak Tien Chan's' journey, welcoming Kaohsiung's food lovers with a more diverse menu.