There is something quietly triumphant about carrying a whole roast duck through an airport, the aroma sealed in, the promise of crisp skin and tender meat waiting at your final destination, and now at Changi Airport Terminal 1, Silver Hill Duck and Yi Qian London Duck have made that indulgence possible with their newly launched Roast Duck To-Go concept in the Transit Area.
A Three-Year Collaboration Comes to Life
Officially launched in October 2025 and announced on 10 February 2026 in Singapore, this innovative concept marks the culmination of a successful three-year collaboration between Silver Hill Duck, the fully integrated premium duck producer, and Yi Qian London Duck, the beloved Teochew Cantonese restaurant group. Located in the Departure and Transit Lounge East, Mezzanine Level, #03-47/48 of Changi Airport Terminal 1, the outlet is Yi Qian’s first airport presence and the first concept of its kind, specialising in authentic Irish roast duck.
Yi Qian London Duck builds on the reputation of Yi Qian Private Dining and is helmed by Hong Kong Chef Kong Ming, who refined his craft at prestigious establishments such as Lei Garden and Crystal Jade Golden Palace. The Changi stall serves as a premier showcase for the new Roast Duck To-Go offering, bringing refined roasting techniques into a travel-friendly format.
Premium Irish Duck, Perfected for Travel
Each Roast Duck To-Go is prepared using Silver Hill Ducks, known for their exceptionally high fat content that ensures maximum flavour and tenderness when roasted. The ducks are expertly roasted before being meticulously vacuum sealed using proprietary technology, preserving the authentic taste of Yi Qian London Duck as a luxurious culinary souvenir from Singapore.
The result is a whole roast duck that travels as elegantly as you do, remaining tender and flavourful from Changi to your dinner table, wherever that may be. It is a thoughtful solution for anyone who has ever wished they could bring home a restaurant-quality roast duck without compromising on texture or taste.
A 24 Hour Indulgence in Transit
The outlet operates 24 hours daily, allowing you to pick up a whole roast duck or a comforting plate of Duck Rice, whether you are catching a red-eye flight or arriving in the early hours. Prices range from $108 for a whole duck to $12.80 for Duck Rice, inclusive of the convenience of airport accessibility within the Transit Area.
Behind this offering stands Silver Hill Duck, founded in 1962 as a fully integrated premium duck producer. Every aspect of production is owned and controlled by the company, from breeding and egg production to hatching, selection, processing, cooking and packaging. Its distinctive hybrid duck, developed exclusively over the years, is bred for flavour, succulence, tenderness and consistent quality.
At Changi Airport Terminal 1, Departure and Transit Lounge East, Mezzanine Level #03-47/48, this collaboration invites you to rethink what airport dining can be. It is not simply a quick bite before boarding. It is the opportunity to carry a taste of Singapore’s refined roast duck tradition across borders, sealed, preserved and ready to be shared with you and your loved ones.
