Ah Xiao Teochew Braised Duck The fan favourite at Serangoon Garden is known for its tender and succulent Braised Duck Rice. Chuan Kee Boneless Braised Duck Tekka Market and Food Centre #01-335, 665 Buffalo Road, Singapore 210665 This stall with almost 40 years of history has two names, known as “Sia Kee Duck Rice” or “Sean Kee Duck Rice”. Its signature dish Chuan Kee Duck Rice ($3, $4, $5) features braised duck coated in a dark and luscious sauce, topped over fluffy rice cooked in a Hokkien style of lor (sauce) thickened with a little starch. The soup was tasty, light with herbal aroma. The basic Braised Duck Rice contains a plate of duck rice with duck meat, bean sprouts, braised peanuts; though you can top-up with items such as bean sprouts, more peanuts, braised eggs, beancurd, and chilli fishcake. With all that ingredients and portion, I must say this is quite generous. #01-25 84 Marine Parade Central Market and Food Centre, Singapore 440084 When you are good at something, it’s best to focus on that alone instead of adding needless variety. This particular braised duck recipe comes from an old Teochew man, Mr Teo who used to be the head chef of Hang Kang Teochew restaurant for over 20 years. Gooey gravy: this is the most prevalent type and adopted by most of the duck rice stalls in Singapore. Liang Zhao Ji (Whampoa), Boon Tong Kee Kway Chap Braised Duck 文通记粿汁卤鸭 Their signature Braised Duck Rice ($3) is prepared with simple and traditional flavours that were warmly comforting and quite tender. #01-07 Sembawang Hills Food Centre, 590 Upper Thomson Road, Singapore 574419 It looks exactly like how restaurants would serve. Let’s not forget to show some love to his stall at Chinatown Complex Food Centre. The sauce was very fragrant and flavourful, and not starchy. one of the most famous zi-char eateries in Singapore. Having been awarded a Michelin Bib Gourmand award in 2018, you can definitely count on Chuan Kee Braised Duck Rice for an impeccable plate of braised duck rice. Fry the breast for five minutes, until the skin is browned. $10), or Duck Kway Chap ($3.50, $5.50). Braised duck or 潮州卤鸭 or some people call it 卤水鸭is a Chinese dish well loved by Singaporeans. Heng Gi Goose and Duck Rice (Tekka Centre), Ah Seng Braised Duck Rice I am probably still too young to talk about nostalgia but our meal at New Market Teochew Braised Duck Rice was so satisfying! He shares his braise duck recipe with us which might come across as amazingly simple. Their braised duck has indeed captivated many foodies’ hearts. Heng Gi Goose and Duck Rice: True Heritage Braised Duck When you talk about braised duck, this is the one stall that is a bit of a legend in Singapore. With a life-long fascination with the rapidly evolving food scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. In a large wok or Dutch oven (or any vessel large enough to hold the whole duck), mix together the water, soy sauce, lemongrass, galangal, sugar, cloves, star anise, cinnamon, peppercorns, … Crack the backbone in half lengthwise. Having Braised Duck Rice with Japanese style runny yolk lava eggs is something that you don’t usually find on the menu card, but you can enjoy this ingenious concoction at this stall. He has been doing this for 33 years. Opening Hours: 10am – 6pm or earlier when sold out (Mon – Sun). Started since 1998, Evertop Family Restaurant is a halal-certified eatery … Traditional duck rice that will hit you with the perfect dose of nostalgia. But to our surprise, we managed to finish a bowl of plain rice, with nothing but the braised sauce, each. You have entered an incorrect email address! 58 Lengkok Bahru Minced Meat Noodle – A Half-Century Old Recipe! Mix rice with shrimps, salt, 1 Tbsp. Along with the tender and well-seasoned duck, you get that light herbal taste with every spoonful. Evertop Family Restaurant. If you're cooking for the week, remove mixture to a large plate to cool before packaging. Opening Hours: 10am – 8pm (Mon – Wed, Fri – Sun), Closed Thurs. Specialising in Teochew-style braised duck only i.e. Most people probably don’t know that this famous duck rice stall was once operating at Ellenborough Market by the Singapore River (near Clarke Quay). 10 Must-Try CLAYPOT RICE In Singapore Trim the duck of any visible excess fat, especially from the tail area. Closed on Thursdays and Fridays. He takes a lot of pride in cutting the duck. I use sambal oelek instead. Owner of Jin Ji Teochew Braised Duck & Kway Chap stall Melvin Chew, is known as one of the main people behind the Facebook Group Hawkers United – Dabao 2020. Return duck, carrots, scallions, and egg to the pan and mix with the rice for approximately 1-2 minutes. All Rights Reserved. Word has it that the hawker behind Ah Heng used to be the owner of Heng Gi Goose & Duck Rice in Tekka Market, therefore there are quite similar-tasting. The old man has been selling braised duck for over 60 years since he was a small boy helping out at his fathers stall along Tewchew street. Make your own chilli jam using ½ a cup of deseeded chopped fresh chillies, ½ a cup of white wine vinegar, ½ a cup of sugar or apricot jam, and a couple of peeled finely chopped garlic cloves. Tel: +65 9109 8026 Ah Seng is one of those stalls I did not have much ‘luck’ with – always closed when I visited (5 times at least), but I was 6th time lucky. – I would normally use basmati You can tell a stall is doing it right when the queues are snaking long throughout the day, and customers are willing to wait even in rush hours. Sia Kee Duck Rice 659-661 Lor 35 Geylang, Singapore 389589 Tel: +65 9757 5255 Opening Hours: 11:30am – 6pm (Mon – Fri, Sun), Closed Sat . 659-661 Lor 35 Geylang, Singapore 389589 531A Upper Cross Street, #02-64 Hong Lim Market & Food Centre, Singapore 051531 Worthy of mention are the two types of chilli sauce given. The simple and homely preparation and flavours take you back in time and make you nostalgic for home. You are here: You will mainly find two types of duck rice in Singapore, the Teochew style which has a simple prep with a light gravy, and the fancier Hokkien style, which has heavy sauce and may or may not have yam rice to add richness to the dish. Place in casserole with water and simmer for 30 minutes or until tender. 505 Beach Road, Golden Mile Food Centre #B1-43 Singapore 199583 Add in the braised duck oil and lime juice and mix well. Top Best Duck Rice In Singapore. The Duck and Rice opened its doors to Berwick Street in 2015 by world-renowned restaurateur, Alan Yau. Closed on Thursdays and Fridays. Steam duck for 30 minutes. This tastefully designed platter from Jin Ji Teochew … You can also get braised duck and pig’s organ porridge starting at $3. Cut the duck into serving pieces. The stall sells traditional Teochew-style braised duck (meat, wings, feet) offal, pork belly, pig ears, pig head meat, tau kwa, and egg. Opening Hours: 8:30am – 1pm (Wed, Thurs, Sat, Sun), Closed Mon, Tues, Fri. Heat a heavy kettle and add the duck pieces skin side down. My favourite component was the aromatic rice, despite being drenched in sauce, was neither sticky nor mushy. Duck and Rice. The duck was incredibly tender and would have been awesome on its own, but the braising sauce just made it even more delicious. Mr Chan learnt the art of braising from his relative who started a pushcart stall selling braised duck rice in the 1950s. Repeat the brushing two more times. Unauthorized use and/or duplication of any content and photos without express and written permission from this blog’s author is strictly prohibited. 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