Top 10 of Malaysia had the exclusive opportunity to interview WK Chan, Founder of Pekin Duck & Grill, to uncover the philosophy, vision and cultural depth behind one of Malaysia’s most exquisite Chinese dining concepts. With huge enthusiasts in food and culture, Chan’s journey reflects a deep respect for heritage, innovation and the power of dishes to unite cultures.
Founded in 2019, Chan’s entrepreneurial journey began with The Qing, a pork-free Chinese restaurant created with Malaysia’s multicultural society firmly in mind. “When I started this business, I learned a lot along the way,” he shares. “Malaysia is multiracial, and I realised very quickly that a Muslim-friendly restaurant allowed people from different backgrounds to dine together comfortably.” This insight became the foundation of his brand philosophy which is to use food as a bridge across cultures.
Today, Chan oversees two key dining concepts: The Qing and Pekin Duck & Grill. While The Qing laid the groundwork, Pekin Duck & Grill represents a bolder evolution. “Pekin Duck and Grill is mostly a fusion restaurant,” he explains. “It’s a combination of roasted duck and Chinese wok cooking, but we also feature grilled items like lamb rack, seafood, fish and meals that blend naturally into a Chinese dining experience.”
Beyond the menu, Pekin Duck & Grill is distinguished by its immersive environment. Chan places strong emphasis on architectural storytelling, drawing inspiration from traditional Chinese design. “The concept of this restaurant is cultural architecture,” he says. “We use Feng Shui elements—water, earth and stone. We also use a lot of yellow to symbolise gold.” The interior design is inspired by Chengdu, a city Chan admires for its architectural contrasts. “From the outside, it looks old and dark, with wood tones. But when you step inside, the space is modern. I wanted Malaysians to experience that same sense of discovery.”
Chan’s larger concept for Pekin Duck & Grill reflects this dedication to experience. Its foundation is an unwavering commitment to excellence. He states with confidence, “Our vision is simple—to always produce the best roast duck in the world.” This goal is supported by outstanding performance. “We sold about 20,000 ducks in a single year,” Chan says. “I always make sure Pekin Duck & Grill is the best roast duck restaurant.”
Chan was straightforward and meticulous when questioned about the reasons for the brand’s rapid growth. “The team comes first. The restaurant’s culture and distinctiveness come in second. “The food itself comes in third,” he states. He emphasises narrative and service in particular. “I want diners who come here to experience culture.” It goes beyond breakfast, lunch, and dinner. It’s about comprehending the entire culture that underlies the cuisine.
The blend between tradition and modernity at Pekin Duck & Grill is what really distinguishes it from other Chinese fusion eateries. “We serve both traditional and modern cuisine,” Chan says. There are visual representations of this concept as well. The restaurant combines vibrant colors—red, blue, and green—instead of traditional white plating to create dishes that are both aesthetically pleasing and tasty. He acknowledges the significance of modern dining trends without sacrificing originality, saying, “It’s very Instagrammable.”
Even though Pekin Duck & Grill is relatively new, it has gained a lot of traction. “Compared to other Chinese restaurants, we grew very fast within the last two to three years,” Chan remarks. Although there are plans for expansion, quality is still a must. “We are still concentrating on creating ducks of the finest quality for the time being. That’s always the secret.
Chan’s goals for the future go far beyond Malaysia. “I see Pekin Duck & Grill opening more branches throughout Asia in five years,” he states. Thailand, Vietnam, and Singapore have been designated as key markets in Southeast Asia. He goes on, “Our mission is to expand with one outlet in each country,” highlighting a methodical, deliberate approach to expansion.
WK Chan is creating a cultural experience with Pekin Duck & Grill that is based on tradition, enhanced by innovation, and motivated by quality rather than just developing a restaurant brand. As his vision unfolds across the region, one thing remains certain: for Chan, culture inspires the journey, and flavour defines the experience.