Duck has long held a special place on Malaysian menus, from perfectly roasted Cantonese classics to richly spiced local favourites. Now, the arrival of Ireland’s acclaimed Silver Hill Duck promises to give chefs and diners access to one of the world’s most celebrated premium duck brands.
For a nation that takes its food seriously, Malaysians have always had a particular appreciation for duck.
Whether it’s hanging glistening in the windows of a traditional Chinese roast meat shop, served alongside fragrant herbal gravies, or transformed into regional favourites with bold local flavours, duck occupies a unique place in Malaysia’s diverse culinary landscape. It’s a staple of countless family celebrations, business lunches, festive occasions, and restaurant menus, prized for its rich flavour and versatility across cuisines.
Now, Malaysian chefs have a compelling new ingredient to work with. It’s been a long time coming, but for those who know the brand, the wait has been worth it.
Silver Hill Duck, one of Ireland’s best-known premium food brands, has officially launched in Malaysia after securing halal certification from the Islamic Foundation of Ireland, recognised by Malaysia’s Department of Islamic Development (JAKIM). The certification represents a significant milestone, allowing the company to supply Malaysia’s mainstream retail and foodservice sectors while opening the door to a much broader customer base. It also marks the culmination of years of work to gain access to one of Southeast Asia’s most dynamic food markets.
Founded in 1962 in County Monaghan, Ireland, Silver Hill Duck has spent more than six decades refining its distinctive crossbreed of Aylesbury and Peking ducks. Today, the family-owned company breeds, hatches, farms, processes, and prepares only its own proprietary ducks, producing more than four million birds annually for customers in over 30 countries.
Its reputation has earned Silver Hill Duck a rather lofty nickname in culinary circles: the “Wagyu of Ducks.”
A REPUTATION BUILT ON QUALITY
Much of that reputation comes down to consistency. Silver Hill’s carefully developed breeding programme produces ducks with a highly regarded fat-to-meat ratio, delivering tender meat, succulent flavour, and the crisp skin that chefs strive for in premium roast duck dishes.
Indeed, the brand has become so highly regarded that it reportedly supplies up to 98% of the roast duck restaurants in London’s Chinatown, making it the preferred choice for many of the city’s most respected Chinese kitchens.
For Managing Director Micheál Briody, Malaysia represented a logical next step.
“Malaysia’s vibrant and growing dining scene was a natural next step for us to enter,” he said. “We believe that with our unique duck and our production plant’s halal certification, we’ll be able to build meaningful partnerships with chefs and restaurateurs who share our passion for delicious food made with exceptional ingredients.”
He added that the company is particularly excited to see how Silver Hill Duck can be incorporated into Malaysia’s halal cuisine, with local ingredients and cooking techniques creating entirely new culinary possibilities.
Every Silver Hill duck is raised within the company’s fully integrated production system in Ireland, where breeding, farming, processing, and preparation all take place under strict food safety, traceability, and animal welfare standards. While many chefs throughout Asia may already be familiar with the product through its reputation overseas, this marks the first time the company has entered the Malaysian market under its own brand.
POISED FOR MALAYSIA’S THRIVING DINING SCENE
To celebrate its official launch, Silver Hill Duck hosted an exclusive luncheon attended by Her Excellency Orla Tunney, Ambassador of Ireland to Malaysia, representatives from Bord Bia, the Irish Food Board, hospitality professionals, chefs, and industry partners. The event, which EatDrink was honoured to join, highlighted not only the brand’s arrival, but also the growing agricultural and trade relationship between Ireland and Malaysia.
“Ireland and Malaysia share a trading relationship that has grown steadily stronger in recent years, and Silver Hill Duck’s arrival here is a wonderful example of that partnership in action,” Ambassador Tunney said. “This launch reflects years of collaboration between Irish producers and Malaysian regulators to meet the highest standards.”
Silver Hill Duck is already working with an impressive list of hospitality partners in Malaysia, including leading Chinese restaurant groups such as Grand Imperial Group, Upper Palace Dining Group, Qing Cuisine Group, BAP Ventures, Fui Chuai Group, and Genting Group, alongside luxury hotel operators including Hilton Hotels Malaysia and InterContinental Hotels Malaysia.
For Malaysian diners, that means opportunities to experience what is genuinely one of the world’s most highly regarded duck products prepared by some of the country’s finest chefs. For restaurants, it provides access to an internationally respected ingredient backed by decades of breeding expertise, rigorous production standards, and globally recognized halal certification.
In a country where exceptional duck dishes are already deeply woven into the culinary fabric, Silver Hill Duck isn’t introducing Malaysians to duck – far from it. Instead, it’s giving chefs a new benchmark from which to elevate one of the nation’s most enduring favourites.
To learn more about Silver Hill Duck and its long-anticipated availability in Malaysia, visit https://silverhillduck.ie.
