The name ‘Keri’, an archaic term for ‘duck’, is in tribute to the ancient and unbroken culture of duck cuisine. The menu features a wide variety of cuts, including dishes that let diners enjoy the freshness of gizzard or liver. Roast duck is suffused in the aroma of the charcoal grill; duck hot pot is cooked with stock rich in the flavour of duck fat. Western preparations, including pâté and tartare, are available as well. The chef’s deep study of duck cuisine shows in the breadth of the menu.