Chef serves traditional Chinese fare with a unique touch

Take a lotus-leaf-like pancake, smear it with some special fermented flour sauce, place slivers of roast duck, cucumber and shallots on it and roll it up. It's the traditional way of eating a Peking roast duck.

The duck is crispy on the outside and tender on the inside. The only difference at Lin's Dining Lounge is that this is a vegetarian dish - the "duck" is made using sticky rice and vegetarian ham - and the sticky rice gives the "meat" a taste similar to duck.

Yang Weida, executive chef of the restaurant, has created this dish as he has been familiar with roast duck since his childhood.