阿波羅的故事

The Taste of Hong Kong, at Your Table

Apollo Duck was born from an obsession with the traditional Hong Kong roast house — and the resolve to bring all of it to Bangkok: the plate, the room, the ritual.

Whole roast duck from the Apollo Duck oven

荔枝木

Lychee Wood Smoke Is Our Signature

Every morning on Soi Sathorn 11, our oven starts hours before the doors open. Ducks are spice-marinated, air-pumped, blanched and dried until the skin is taut, then roasted to a glossy amber. Then we do the step most kitchens skip — a second pass smoked over lychee wood, for both the duck and the char siu. Fruitwood gives a sweeter, softer smoke than ordinary charcoal. That is the note people remember.

Iced Hong Kong milk tea on green tiled table

茶餐廳

Old Hong Kong, Faithfully Kept

Deep green tiles, white stone tables, rooster-bowl porcelain, tall glasses of iced HK milk tea — we obsess over the details of a 60s-70s Hong Kong noodle shop, so a meal here feels like a seat in Kowloon.

手藝

Roasted with Heart, Chopped Fresh to Order

Char siu lacquered in repeated passes, pork belly skin pricked by hand, every wonton folded one by one, black sesame soup stirred at the stove — daily quantities are limited, and when it’s gone, it’s gone.

歡迎光臨

Come Taste It Yourself

Open daily 10:30 – 18:00 · BTS St. Louis, Exit 2 — 4-minute walk

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