Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant.
This time, I ordered roast duck noodles from the Hong Kee Cantonese roast stall, which cost RM17.90 per plate.
This dish is a classic Cantonese comfort food that combines springy egg noodles with flavorful roast duck. The noodles are thin Cantonese egg noodles, tossed in a savoury soy-based sauce with hints of sesame oil. They are firm yet smooth, designed to soak up the seasoning while keeping a pleasant bite. On top lies roasted duck, with golden-brown crispy skin and tender meat that carries the deep aroma of five-spice seasoning and roasting drippings. The duck is typically marinated with soy sauce, ginger, garlic, and spices before being roasted to perfection, giving it a smoky and slightly sweet flavour.
A side of blanched bok choy provides freshness and balance, while a clear soup with spring onions accompanies the meal, cleansing the palate between bites of rich duck and seasoned noodles.
Roast duck noodles trace their roots to Cantonese cuisine in southern China, particularly Guangdong province and Hong Kong. Cantonese roasting (燒味 siu mei) is a long-established culinary tradition, encompassing dishes like char siu, roast pork belly, soy sauce chicken, and roast duck. Duck was prized in southern China for its rich flavour and ability to absorb marinades well.
The pairing with noodles emerged from the bustling tea houses and street stalls of Guangzhou and Hong Kong in the early 20th century. These eateries catered to workers and travellers, offering affordable yet hearty meals. Noodles were cheap, filling, and versatile, while roasted meats added flavour and protein. The dish became a staple in Hong Kong’s cha chaan teng (茶餐廳, Hong Kong-style cafés), spreading across Southeast Asia with Chinese migration.
In Malaysia, especially in cities like Kuala Lumpur and Penang, roast duck noodles became popular through Cantonese roast stalls and shops, such as Hiong Kee, which preserves the tradition of siu mei. Today, it remains a beloved lunch or dinner option — comforting, flavorful, and rooted in generations of Cantonese cooking.
