Through Channel 8’s new TV programme “Let’s Cook It”, I got to know Uncle Tan Boon Kwang who owns the popular Redhill Lor Duck Rice and Noodles which has more than 50 years of history. Uncle Tan started off helping his father at a little pushcart where Redhill MRT is now.

He has taken over the stall with his wife for many years and whenever they are opened, the stall would definitely attract a long queue. Sadly, due to health reasons, Uncle Tan underwent a heart operation last year and said that he would be retiring within the next 2 years.

During the filming, Uncle Tan has kindly shared his recipe (watch our episode on 2 February 2017) and I was impressed by his braised duck and the noodle soup. The following day, I paid Uncle Tan a visit at his duck rice stall.

Working alone in the kitchen is really tiring. While queuing for my duck noodles, I have witnessed how Uncle Tan has to concurrently chop the duck meat and cook the noodles at the same time, while his wife takes order and collect money. He told me, “没办法，习惯了.”

As with many good braised duck stalls, they have a braising liquid that has been kept over the years and simmered daily to get that flavour. Uncle Tan’s sauce has been braised for more than 10 years. He starts by frying white sugar till it caramelises, before slow cooking it with soy sauce and different types of herbs such as cinnamon, cloves and blue ginger. The sauce has a mild herbal flavour that balances the sweet and savoury notes. The skin is beautifully browned with tender meat slices.

With an option of either rice or noodles, most diners go for the kway teow noodle soup simply because it has been boiled for more than 8 hours. Some may complain that it is too oily but to me, this is a bowl of soup where you can taste the essence of all the flavours. The yam rice has generous servings of fried shallots.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info of the stall. Thanks in advance!

The post Redhill Lor Duck Rice and Noodle – Another Hawker Retiring appeared first on Miss Tam Chiak.

Braised duck and roast duck are common sights in Singapore. But have you tried salted duck? Opened about 8 months ago, Benson Salted Duck Rice serves salted duck and smoked duck in Toa Payoh. Used to work as a chef in various restaurants, Benson went through many rounds of trial and error before coming up with his unique method to cook the salted duck.

To cook salted duck, chefs typically rub salt and pepper into the duck’s body and cook the meat in a pot before drying it. For Benson, he first poaches the duck in a pot of water filled with pandan, lemongrass, garlic and ginger. Then he submerge the duck into salt water to marinate for 1.5 hours before rubbing the skin with salt and spices at the end.

You will realize Benson’s method is very similar to how we poach chicken. By gently cooking the duck in a flavourful broth before soaking them in salt water will allow the meat to retain its moisture. Hence the tender white duck meat is tender and healthy! It has some fat but is not greasy.

To be honest, I didn’t like smoked duck all along so it does not attract me at all. Plus, Benson got the smoked duck from supplier (he makes his own sauce though). So I recommend you to go for the salted duck. They also serve pig’s organ soup with fish maw ($5). It’s rare to see such combination and Benson exclaims that chefs from restaurant will probably be unhappy with him if they knew he is selling at such a cheap price. The lavish soup has a pleasant and mild fish maw taste.

MissTamChiak.com made anonymous visit and paid for its own meal at the store featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the store listed above. We will verify and update from our side. Thanks in advance!

The post Benson Salted Duck Rice – Homemade Salted Duck and Fish Maw Pig’s Organ Soup in Toa Payoh appeared first on Miss Tam Chiak.

Serangoon Garden is well-known for being a foodie’s heaven. There’s a wide array of food choices in myVillage mall, hawker centres, of which Chomp Chomp outshines everything else, and along the rustic-looking two-storey shophouses. However, if you’re an early-riser, you should definitely check out Serangoon Garden Market. Besides sinking your teeth into delectable, traditional hawker fare, some modernised stalls have made the market their second “home”. We bring you 10 delicious hawker stalls that are worth making the trip to Serangoon Garden.

Seng Kee Mushroom Minced Meat Noodle
Unit: #01-36
Opening Hours: Tue-Sat 7.30am to 1.30pm. Closed on Sundays and Mondays.

Nothing is more welcoming that a rich bowl of fishmaw soup filled with generous servings of minced pork, pork liver, quality fish maw, and braised mushroom slices. Seng Kee has been in business for 36 years. Owner Mr Lee started out in Eunos before settling here in Serangoon Gardens a few years ago. 

We guarantee that you will have no regrets if you go for the $10 bowl. Each bowl of cloudy soup is very tasty and full of flavour. The soup is boiled with pork bones for hours and dried sole fish (ti poh) is added for extra depth and umami. The noodles are cooked till al dente and tossed with chilli and thick mushroom sauce. 

Lad & Dad
Unit: #01-32
Opening Hours: Wed-Sun 12pm to 8pm. Closed on Mondays and Tuesdays.
Facebook: https://www.facebook.com/ladanddadsg/

Lad & Dad is a joint effort between a father and son. Diners can expect British-inspired food with a local touch. The Lad’s Beef Stew ($12) comes with hand-mashed potatoes, seasonal salad and fragrant rice. Flavored with herbs and loaded with huge chunks of beef, the robust stew is the kind of comfort food that brings warmth on a rainy day.

Pancake King
Unit: #01-25
Opening Hours: 7am to 9.30pm daily.
Website: http://pancakeking.com/

Pancake King only uses fresh and natural ingredients. There’s no MSG, artificial flavouring, or preservatives added. They have this policy that if, for any reason, a customer dislikes their products, they will issue a full refund. They serve four flavours of pancakes (mee chiam kueh) – coconut, red bean paste, cheese and peanuts.

Their pancakes are crispy on the outside, yet soft and spongy on the inside. These pancakes are made fresh daily, without any oil used during the cooking process. Their pancake dough doesn’t contain eggs too. They also serve local delights such as curry puffs, carrot kueh, hum ji beng, prawn/peanut/ikan bilis fritters and more. Gorgeous cakes made from top quality butter from New Zealand and Australia can be found here too.

Garden Street Kway Chap
Unit: #01-21
Opening Hours: Tue-Sun 8am to 3pm. Closed on Mondays.

This is quite a gem in Serangoon Garden Market. The kway is soft and delicate, the braising sauce fairly good, the innards not too chewy and the tau pok not too dry. What really caught our attention though, was the meat, as it was not the usual fatty meat. Although the lean meat looked a little dry, it was very tender and well-braised.

Serangoon Garden Bakery & Confectionery
Unit: #01-45/46
Opening Hours: Tue-Sun 6.30am to 3pm. Closed on Mondays.

Serangoon Garden Bakery & Confectionery has been around in Serangoon Garden for at least 30 years. They serve old-school buns like the classic luncheon meat buns, tuna buns, ikan bilis buns, otah buns, and many others. You can also find butter cake, banana cake and walnut cake. We noticed many people taking away their signature marble cake. All these are freshly baked in-house so pair them with a strong cuppa kopi to kickstart your day! We had the tuna bun ($1), which was still slightly warm, as well as, a slice of the banana cake ($0.80).

Aliff Nasi Lemak
Unit: #01-27
Opening Hours: 7.30am to 2pm, or till sold out. Closed on Mondays and Fridays.

There are very few nasi lemak stalls in Singapore that use basmati rice, probably because it costs more. However, we love it! Basmati rice is light and boasts a fluffy texture. At Aliff Nasi Lemak, rice is cooked with only freshly-squeezed coconut milk and pandan leaves. High grade ikan bilis are also used. The wings are marinated with freshly ground spices – each bite had a mix of crisp skin and tender meat. So satisfying! Last but not least, the sambal will definitely knock your socks off!

Serangoon Garden Carrot Cake & Wanton Noodle
Unit: #01-13
Opening Hours: 7am to 4pm. Closed on Tuesdays.

There are a few stalls in Serangoon Garden Market selling fried carrot cake, but this stall is still our favourite. The standard of their fried carrot cake has been consistent throughout the years, and the portion is always very generous. Most importantly, they fry the carrot cake with huge amounts of sweet sauce. If you have a sweet tooth, this plate of greasy goodness will certainly lift your spirits.

Ah Seng Braised Duck Rice
Unit: #01-44
Opening Hours: Mon-Sat 11am to 9pm, closed on Sundays.

This is one of the stalls in the market which always has a super long queue. Ah Seng serves authentic Teochew-style braised duck. Its braising liquid is light but surprisingly tasty. Each slice of duck meat has a good bite and pairs up brilliantly with the side of white rice that has been drizzled with gravy.

Soon Huat Pig’s Organ Soup
Unit: #01-42
Opening Hours: Tue – Sun 9.30am to 4pm, closed on Mondays

Soon Huat is another stall that is used to long queues. The pig’s organ soup comes with the typical ingredients like liver, intestines, pork slices and preserved vegetables. The broth is armed with a balance of saltiness and sweetness, and a slight tanginess from the preserved vegetables. Tip: you can refill the soup for free.

Dip the well-cleaned innards into the chilli sauce and pair it with rice. Don’t forget to order their pork knuckle too. 

Rolina Singapore Traditional Hainanese Curry Puff
Unit: #01-33
Opening Hours: Tue – Sun 7am to 4pm, closed on Mondays
Facebook: https://www.facebook.com/pg/RolinaSingaporeTraditionalHainaneseCurryPuffs/

Rolina has come a long way from its humble beginnings as a roadside stall outside Novena Church more than 50 years ago. Founder, Mr Tham, learnt how to make curry puffs from a sailor when he was just 19. Rolina’s name came from a twist to the word “Novena”. It’s an eye-opener watching the staff wrap curry puffs in the stall. All the spices and ingredients are still prepared by hand and the puffs are made fresh everyday. Deep fried till perfection, the filling is spicy but very addictive. I thought a mouthful is good enough but I finished the whole puff instead. 

There’s an abundance of local fare to treat yourselves to at Serangoon Garden Market, so it’s best to go with a big group so you get to try a little of everything.

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the stalls listed above. We will verify and update from our side. Thanks in advance!

The post 10 Delicious Hawker Stalls to Check Out at Serangoon Garden Market appeared first on Miss Tam Chiak.

Here are 7 good hawker stalls in Serangoon Central that will please your palates, and keep you going back for more.

Dju Dju Indonesian Nasi Padang

Mdm Djudjurjati came from Semarang, Indonesia. There are more than 30 dishes for you to choose from here. In the morning, mee siam, mee rebus and sardine curry puff are sold. Their mee siam is a little different, as there is coconut milk in it. However, it was a little too mild for our liking. The mee rebus is quite solid though. The ayam masak merah is our favourite dish amongst all. Translated as “red cooked chicken”, the mildly spicy chicken is slowly braised in a sweet tomato sauce laced with spices like chilies and lemongrass. Very shiok!

Ah Seng Braised Duck Rice

Located just opposite Nex, this stall serves authentic Teochew-style braised duck. Its braising liquid is light but surprisingly tasty. Each slice of duck meat has a good bite and pairs brilliantly with the light and smooth kway chap that’s soaked in a flavoursome gravy.

Kim Heng Hong Kong Roasted Meat

Tucked in the corner of a coffee shop opposite Serangoon Stadium is this fantastic stall that serves delightfully fat and juicy roasted meat. You will be greeted with a row of glistening char siew, “sio bak” (pork roast) and roasted duck shouting “Look at me, LOOK!” These meats are specially broiled over a charcoal spit till they are moist and tender. The stall serves herbal soups as well.

Yishun 925 Chicken Rice

It started with just one hawker stall within Yishun but over the years, they have expanded and now, there are a few stalls around Singapore, one of which lies in the heart of Serangoon Central. Chicken meat here is cooked just right, making it smooth and palatable. We liked that it was served deboned, which makes it more convenient for consumption. The soya sauce which the chicken is drenched in is not overly salty, just perfect!

Lao Ban Niang Zhu Chao

This is an ideal place for a birthday celebration or family gathering if you aren’t looking to splurge. The Special Oyster Sauce Cuttlefish ($18 small, $28 big) consists of crunchy cuttlefish stir-fried with chilli padi and onions. A must-try! They make their own crispy Lao Ban Niang’s Yam Ring ($18) and we suggest that you go for this too.  On rainy days, you will definitely enjoy their Assam Fish Head or Fish Head Steamboat.

Lau Wang Claypot Delights

Don’t you just love it when your food arrives sizzling hot, and the best part is that it stays hot for the entire meal? Well, this eatery serves delicious claypot dishes such as spicy sambal sotong, frog legs cooked with ginger and onion, and their signature sesame oil chicken. Generous pieces of boneless chicken are soaked in a thick gravy of sesame oil and minced garlic. You can also opt for the version with dried chilli which really packs a good punch.

28 Noodles (Yi Fa Mian Shi)

Just a few stalls away from the popular Ah Seng Braised Duck Rice, this Bak Chor Mee hawker garners its own loyal supporters. Prices begin at $3 for a bowl of bak chor mee, and the stall also serves laksa and mee sua. Well, this isn’t the bak chor mee with lots of vinegar, nor does it boast strong savoury flavours like MacPherson’s. Here, Bak Chor Mee is prepared the traditional way, accompanied by chunks of crispy lard. Perhaps, we would try their laksa on our next visit.

Nex mall might have plenty of food choices, but we still love indulging in affordable hawker fare. So, the next time you’re annoyed with the crowd at Nex, you can consider these delectable options which are just a stone’s throw away!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the stalls listed above. We will verify and update from our side. Thanks in advance!

The post 7 Hawker Stalls in Serangoon Central That Are Worth the Queue appeared first on Miss Tam Chiak.

According to various sources, Eunos used to be a Malay settlement named Kampong Melayu. Kampong Melayu was built by nationalist and “father” of modern Malay journalism, Mohamed Eunos Bin Abdullah. Kampong Melayu was later renamed Kampong Eunos to pay tribute to the legacy of the late Mr Eunos. After my brief history lesson, I’m ready to introduce you to 11 eateries near Eunos MRT that you absolutely can’t miss. 

Hoon Hong Fried Kway Teow

This char kway teow stall hidden in a corner of Eunos Crescent market has a long history of more than 30 years. The owner dutifully whips up each plate of char kway teow ($3) with cockles, sausages, vegetables and eggs over a well-controlled fire. The dish is fairly decent, with every bite carrying a subtle sweetness and sufficient wok hei.

Hock Choon Laksa & Lor Mee

The quality of the noodles used in lor mee is very important. This is what makes Hock Choon Laksa & Lor Mee stand out! The hawker delivers bowls of Lor Mee ($3) with a generous amount of ingredients, such as braised pork, braised egg, and fried fish. The thick rice vermicelli is cooked al dente. Every strand of noodle is springy and tasty. The excellent combination of garlic, vinegar and chilli really enhances the flavours of this bowl of goodness.

Hai Xian Zhi Jia 海鲜之家

One of the best things that you can have on a rainy day is a good bowl of fish soup. As I was queuing, I overheard customers and staff from Hai Xian Zhi Jia raving about the Sliced Fish Soup ($3.50).Upon having my first spoonful of fish soup, I dare say this is one of the better sliced fish soup out there. Each bowl of clear soup is swimming with fish slices, tofu, cabbage, and bitter gourd slices. The soup is seasoned well, with a discernible aftertaste of pepper and garlic. The fish slices are really fresh and soft, albeit scant, but hey it’s still a decent dish for it’s price point.

Mami Midah Briyani

Granted, this is not one of the best tasting biryani dish for me, but it is indeed one of the healthier biryani options by far. Helmed by Mr Mohammad Nazir Kassim and his mother, Mami Midah has been featured on countless social media platforms for their ingenious substitution of products that are high in saturated fats and sodium with healthier ingredients. The only two dishes they sell are the Chicken Briyani ($5.50) and Mutton Briyani ($5.50). Both plates of briyani have the same amount of basmati rice, achar, as well as dalcha. The rice was rather flavourful, and the chicken was well marinated. However, I found the chicken a tad dry. If you’re looking for a plate of biryani that is light and less oily, Mami Midah Briyani is the place for you. 

Seng Kee Roasted Meat Duck Rice

Seng Kee Roasted Meat Duck Rice is an unassuming hawker stall that has previously been nominated as one of the top 5 braised duck in Anchor Beer’s contest in Wanbao newspaper. The Braised Duck ($10) is simple and light, yet tasty without being overwhelmingly intense in flavours. You’ll find a thin layer of fat underneath the skin as well. A plate of braised duck rice costs $3 while the boneless duck rice goes for $3.50. If you prefer roast duck, you must definitely try Seng Kee’s Roast Duck ($10). The tender duck was not too fatty, and it had a thin crisp skin.

Eunos Minced Meat Noodles

Looking to satisfy your daily dose of Bak Chor Mee? There is a stall that does a mean bowl of minced meat noodles near Eunos MRT. The downside is that you got to get up really early for it because the stall only opens from 6am to 1.40pm. Many have recommended the soup version, but I ordered the Minced Meat Noodle Dry ($3 for regular, $3.50 for large). Each portion comes with a bowl of dry noodles topped with a small amount of pork lard, and a bowl of soup with 4 huge dumplings and a generous amount of minced meat. The noodles are pleasantly springy and stringy, with no alkaline aftertaste. What really stood out, for me, were the dumplings. Oh that flavourful filling, and soft wanton skin..

La Chasseur

La Chasseur’s claypot rice ($12.50) is a must try. Located in an industrial area, La Chasseur simmers their claypot rice for a good 17 minutes over a charcoal fire. The rice is first cooked for 7 minutes before the other ingredients are added in. When the claypot rice arrives at your table, you can request for the server to mix the black sauce in for you. You’ll notice that basmati rice is used here(unique to La Chasseur). We love the smoky flavour and charred bits!

APSN Mystical Café

APSN Mystical Café is the first social enterprise launched by the Association for Persons with Special Needs. The café is established to provide trainees with special needs an outlet to gain vocational skills and exposure in the F&B industry. We had the Grains of Singapura ($5) which is a Nasi Lemak dish made up of rice with a sunny side up egg, ikan billis, peanuts and chicken drumlets. Don’t forget to pair the chilli with every spoonful of Nasi Lemak. You can also try the Spaghetti Ala Melayu ($4), which is a innovative mee rebus-inspired pasta dish. The sauce is mildly spicy, and not too thick, unlike the usual Mee rebus. Complete your meal with a slice of refreshing and zesty Lemon Meringue ($5). It is an ideal afternoon perk-me-up if you’re feeling sleepy.

Veganburg

Veganburg is the first vegan fast food restaurant in Singapore. It is set up by Alex and Tracy, who have been vegetarians for more than a decade. This casual burger joint is established to cater to the vegan community and to inspire others to incorporate a plant-based or meat-free meal in their diet at least once a week. For a start, you can try the Smoky BBQ Burger Set ($7.90 ala carte/ $11.80 for set). The soft and fluffy bun is made using organic wholemeal grains, raw sugar, natural sea salt and distilled water. Omega and zinc are infused into the burger buns for a well-balanced meal. The oven-baked patty is made from minced mushrooms. Rest assured that Veganburg’s patties are all made from 100% vegetable ingredients and contain no gluten, dairy, eggs, genetically modified organisms (GMO), preservatives and trans fat. 

Leng Leng Ice Cream

Opened in the first quarter of 2017, Leng Leng Ice Cream is a dessert spot founded by three female entrepreneurs. Once you step into the shop, you’ll quickly become acquainted with bold printed Singaporean phrases, and red & white decorations inspired by the Singapore flag. The desserts are inspired by local flavours. You can look forward to pandan waffles as well as bubur hitam milkshake. If you’re visiting for the first time, you must go for the combination of Gula Melaka Ice Cream ($3.20 for regular flavour, $3.90 for premium flavour) and the pandan waffles ($1.50). Sourced from a local ice cream supplier, the ice cream has a caramelized sweetness which pairs nicely with the crispy and light waffles. Leng Leng also offers fluffy and warm sugee waffles ($3.50).

Nuevo Cafe

Nuevo Café is a cozy space that’s great for your next chill out sesh. Within its premises, you’ll find sturdy wooden tables, old school bulbs, and walls dressed in monochromatic colors. The chic interior will have you forget that the café is actually nestled within an industrial building! If the café ambience isn’t enough to entice you, the prices of the dishes will. The Mentaiko with Bacon Linguine ($8.50) is topped with salted fish roe, bacon, and white cream sauce. If you have a sweet tooth, then the Burnt Honey Grilled Chicken ($8.50) should be ideal for you. Coated with burnt honey, the juicy grilled chicken has a pleasantly charred exterior. The only downside is that the portion is pretty small.

Though not widely known for its food offerings, Eunos still boasts a number of quality dishes. I’ll definitely return for the sliced fish soup, which is located just beside the MRT. We hope that you will find our guide useful and will discover even more good food in the area!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the cafes/stalls listed above. We will verify and update from our side. Thanks in advance!

The post 11 Eateries That Will Make You Want to Head to Eunos Now appeared first on Miss Tam Chiak.

Helmed by a Chinese chef from Hong Kong, Ming Mun is known for their Roast Goose, which is imported from approved poultry sources in Hungary. There’s a catch: you must order the goose 2 days in advance before you can try it! Since we didn’t manage to place an order, we tried other roasted meat options.

We ordered a platter of roast meats ($18) for 3 persons, which included roast meat, roast duck and roast pork. While the roast meat was decently juicy with a slightly crackly skin, it could have been fatter. Adding the chilli provided does enhance the taste of the roast meat. On the other hand, the roast duck was quite tough.

I thought that the best meat out of the three was the Char Siew. Each piece of roast pork was thick and had a nice layer of fat.

Overall, Ming Mun is a great option for those who aren’t picky with their Roasted meats. Aside from the above platter, you can opt for individual portions of roasted delights, including Roast Pork Rice, Roast Meat Rice and Roast Duck Rice at $4 each! I’ll return to try their roast goose for sure!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to XXX. We will verify and update from our side. Thanks in advance!

The post Ming Mun – The First Stall in a Coffeeshop To Sell Roast Goose! appeared first on Miss Tam Chiak.

For as long as I can remember, I don’t think I actually liked duck rice. Perhaps it was because my first plate of duck rice wasn’t very good and left a bad impression on me. Ever since, I’ve always been a fan of chicken rice. However, after having a plate of probably the best duck rice, I’ve started to think that maybe duck rice isn’t so bad after all. With almost 40 years of history, Sean Kee Duck Rice is set to be a top contender in the race for the title of best duck rice in Singapore. They only serve duck rice and duck porridge, but it seems like they’re better known for their duck rice. The stall is currently run by 3 brothers – Lawrence, Ron and Albert.

Despite their manly and tough countenance, the trio is actually very friendly and rather comical. Albert told me that the recipe for their duck rice was passed down from their father who first started the stall in 1979! Their father has retired, and the 3 brothers have since taken over the stall. The brothers get up at 5am every day to prepare all the ingredients by hand – from braising the eggs to whipping up the chilli. And, they only open their stall at 11am! The duck used is brought in fresh daily, so you be sure that you’re savouring only the freshest here. They also serve braised peanuts, tofu, braised eggs, duck innards and even handmade fishcakes. They told me that it’s a lot of hard work but their dedication and diligence have not gone unnoticed by their loyal customers. You can order a regular plate of duck rice, which comes with soup and chilli, for $5. I’d recommend that you bring along a couple of friends and order a platter so you can get to try everything they serve. Just let them know if you don’t eat certain items, and they’ll be more than happy to personalize the platter for you.

One of my initial queries was “So, which one of you is Sean Kee?” And the brothers laughed out loud in response. Albert told me that it was a translation error. The actual name of the stall is registered as Sia Kee (Hokkien) which is the name of their father. Unfortunately, the translation from Hokkien to Mandarin wasn’t quite as accurate.

For $5, you’ll be able to dig into a hearty plate of duck rice. I was feeling hungry and greedy, so I added tofu and a braised egg. I don’t know about you but I loved the gooey sweet braised sauce slathered all over my duck rice. Albert told me that their braised sauce is cooked in a cauldron at their central kitchen in Bedok, where it’s constantly being stirred. I’m not sure if the stirring is the reason why, but the braised sauce was awesome. It’s not too sweet, nor too salty – simply heavenly. The best part is that everything was covered in the awesome sauce!

The duck meat had the right amount of firmness to it. I liked that it wasn’t too dry which can often be off-putting for me. Throw in their handmade chilli for extra flavor and you’ll be salivating for more. I felt that they could’ve been more generous with the amount of duck meat, not that they were stingy with it. I’m a firm believer of “quality over quantity”, so I’ve no complaints. This is, undoubtedly, one of the best duck meats I’ve ever enjoyed.

Overall, I think the braised sauce was the star of the dish. I couldn’t help but lick my plate clean. They told me that their duck rice is catered towards the younger generation, hence their rendition is sweeter, unlike the traditional Teochew Duck Rice which is a tad saltier. 

Sean Kee Duck Rice is situated within Sin Huat Eating House, amongst other tenants. However, you’ll easily notice that most, if not all, of the patrons there are enjoying duck rice. And, it’s the same for me. The only reason I’ll ever go back there is to get myself a hearty plate of duck rice.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Sean Kee Duck Rice. We will verify and update from our side. Thanks in advance!

The post Sean Kee Duck Rice – Braise Yourself For a Deep, Duck Secret appeared first on Miss Tam Chiak.

We seldom explore the Northern parts of Singapore, but work took us to Yishun sometime last week, so we decided to have breakfast at Chong Pang Market & Food Centre. Many people have been raving about the nasi lemak served and kway chap. Let’s see what else is there!

Wan Xing Nasi Lemak

Serving light green-coloured rice, probably from the juices of pandan leaves, and infused with the aroma of coconut milk, Wan Xing Nasi Lemak has no lack of supporters. The rice looks good, but was sadly, not as aromatic as we expected. However, it is neither too moist nor too grainy, maintaining a good consistency throughout. You can either order their standard set menu, or select your own ala carte items. Mind you, the portion is HUGE.

Ho Heng Kway Chap

We were told that the wait can be close to 45 minutes to over an hour on weekends. Lucky for us, there wasn’t much crowd on a Monday morning. Each piece of silky kway chap is well prepared, and soaked in a pretty decent savoury gravy. It comes with your choice of braised pork belly, braised egg, tau pok, and even braised innards.

Tian Ji Shu Shi

We saw a crowd lining up in front of this stall, and joined in the “fun”. There are prawn noodle, pork ribs noodle, and noodle with a combination of prawn and pork ribs offered here. We went for the ultimate combo, but thought the broth would’ve been better if it’s richer and deeper in flavours. Perhaps, the dry one might have been better.

Super Penyet

As its name suggests, Super Penyet is famous for Ayam Penyet. A plate comes with aromatic nasi lemak rice enhanced by coconut milk. The chicken is well marinated such that its flavours went into the tender meat. It’s also fried to a crisp golden brown and we couldn’t help but finish the crispy skin first. The homemade sambal sauce, consisting of a blend of chilli, shallots, garlic, shrimp paste, tamarind and lime juice, packs a really good punch!

Chuan Kee Boneless Braised Duck

We prefer braised duck to roasted duck, and chancing upon this stall excites us. The braised rice has a nice bite and isn’t too mushy. Coupled with slices of tender and flavourful duck, every mouthful tickled our tastebuds. Each slice of duck has a layer of skin, making the meat even more delicious.

Lu Xiang Ji

The fishball noodles, minced meat noodles, and chicken feet noodles are reasonably priced here. For the price of $2.50, you get a very generous serving. The noodles are a tad softer, yet still retains a nice bite.

Taiwan 8 Treasure Tau Huey

While flavoured tau huey is nothing new, this stall stands out by serving 8 treasure tau huey, with ingredients such as mung beans, green beans, peanuts, and sweet potato, just to name a few. While some of you might find the contrasting textures pleasant, we thought otherwise. In our opinion, it’s hard for the smooth tau huey to complement the crunchy peanuts.

On weekdays, market-goers will visit this food centre, but on weekends, be prepared to jostle around with big families who are out with their children. There will be long queues forming at certain stalls here too. Chong Pang Market & Food Centre is a great place to satisfy your hawker fix.

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the stalls listed above. We will verify and update from our side. Thanks in advance!

The post 7 Stalls to Delight You at Chong Pang Food Centre appeared first on Miss Tam Chiak.

It all boils down to the braising sauce when we encounter a plate of braised duck rice. Whether it is sweet or savoury, watery or thick, there is definitely a certain type of braised duck sauce that we all fancy. “Braise” (Brace, get it?) yourself for some of the most delicious braised duck rice in Singapore.

Ah Xiao Teochew Braised Duck

It is hard to discern authentic Teochew braised duck from the many braised duck rice that floods our hawker centres and coffee shops. Luckily, I can always count on Ah Xiao for a hearty plate of Teochew Braised duck rice. “You can tell whether the braised duck is truly Teochew based on the braising sauce. The Teochew version is more watery, whereas the sticky sauce is a modified recipe,” owner Rui Hai shared. The braising sauce has a subtle herb flavour, which I really enjoy. For only $4, you get a generous portion of thickly sliced duck meat on a bed of white grains, along with a braised egg. The duck meat is surprisingly lean, making it easy to bite into. Pair the duck rice with their homemade chilli sauce, which packs a fiery punch.

Rong Ji Braised Duck Rice & Noodles

Hidden in Pasir Panjang Food Centre is Rong Ji, which opened in April 2016. Like most duck rice, Rong Ji serves up slices of duck meat with white rice, sliced cucumbers and parsley. Each piece of meat is soft, and the skin fatty. I would have preferred yam rice instead of white rice. The only complaint I have is perhaps the portion of the duck meat, which is quite little, consider its price ($3.50).

Hup Seng Duck Rice

Hup Seng serves Teochew-styled braised duck rice. You should come earlier to avoid the crowd that swarms this hawker. It really is one of the best braised ducks in the hawker scene. Throw in the slurping-good kiam chye tng or salted vegetable duck soup, and your meal is complete!

Tong Kee Traditional Braised Duck

With more 50 years of experience in the kitchen, Mr Lim delivers braised duck that is heavily imbued with a taste of tradition. The savoury gravy complements the delicious duck meat really well. The glistening skin is fatty, and I enjoyed it very much. 

Ying Yi Kway Chap & Braised Duck Rice (穎毅粿汁鹵鴨飯麺)

Apparently, Ying Yi is the go-to stall for duck rice for residents in Ang Mo Kio. The pretty lady boss, Lily, who took over her Dad’s business, is now dishing out innumerable plates of braised duck rice. The braising sauce is concocted from a myriad of herbs and spices such as star anise, garlic, dang gui, galangal. However, I felt that the sauce has a rather subtle flavour, and isn’t thick enough. The duck itself is tender, with no gamey taste. The rice might be slightly too dry for some, though.

An Kee Braised Duck Rice

The shine on the duck skin caught our attention immediately! The duck was perfect – the size of every piece was uniform and the tenderness was captivating. The braised soy sauce is fragrant as well. The unique rice deserves a mention. As opposed to the usual white or yam rice, An Kee uses the braising sauce to cook the rice.

Jin Ji Teochew Braised Duck & Kway Chap (金记潮洲卤鸭)

Jin Ji recognizes the need to keep up with the ever-changing palates of diners, so the stall has modernised their classic Teochew braised duck rice. The Duck Rice Bento ($8) comes with yam rice balls, tender braised duck, beancurd, offals, pickled vegetables and Japanese-style runny yolk lava eggs. The slices of duck meat are succulent and tender. The yam rice is topped with dried shrimps and fried shallots, and daikon slices separate the rice balls.

Redhill Lor Duck Rice & Noodle

Famous for duck rice which follows a 50-year-old recipe, Redhill Lor Duck Rice & Noodle will, unfortunately, be ceasing operations within the next 2 years due to the owner’s deteriorating health. I’ll definitely miss their braising liquid, which is simmered daily. To achieve the rich aroma, Uncle Tan fries white sugar until it caramelises, before slow cooking it with soy sauce and herbs such as cinnamon, cloves and blue ginger. The duck is simmered in the braising sauce to acquire a beautiful shade of brown with sweet and savoury notes. The duck meat is tender and addictive. The yam rice is served with a generous portion of fried shallots for a crunchy finish.

Ah Di Braised Duck Rice Kway Chap

Ah Di Braised Duck Rice remains a perennial favourite amongst many foodies. Formally known as 769 Yishun Duck Rice Kway Chap, the ex-owner, Ah Luck, passed the stall to his son ‘Ah Di’, who then renamed the shop to what Ah Di Braised Duck Rice. Coating the duck meat was a starchy yet smooth braising sauce which has a good balance of sweet and savoury flavours. The meat itself could have been more tender though. Ah Di serves two kinds of chilli – fragrant sambal, and tangy dip.

South Buona Vista Road Famous Teochew Boneless Duck Rice

Located near Sam Leong Road, the South Buona Vista Road stall draws a crowd especially during lunch time. The owner uses imported duck from Malaysia, with each duck weighing less than 3kg each. The duck is nicely tender and juicy, with no hint of gaminess. My only complaint was that the duck is sliced too thinly. The duck is covered in mildly fragrant braised soy sauce, which pairs excellently with rice. Each plate of duck rice starts from $3.50. The stall serves other signature sambal dishes such squid, prawn, kangkong and tofu too.

Ah Heng Duck Rice

Uncle Yang, who was the previous owner of the well-loved Heng Gi Goose and Duck rice, could be seen tending Ah Heng Duck rice at Hong Lim Food Centre. Fortunately, there isn’t much of a crowd on a weekday afternoon. The braised duck is decent, but I recommend that you pair the thinly sliced duck meat with their super shiok chilli sauce. The braising liquid is thin and watery, but still pretty sweet – just the way I like it.

Heng Gi Goose & Duck Rice

I mentioned previously that Uncle Yang from Ah Heng Duck Rice was the original owner of the famous Heng Gi Goose & Duck. Currently, his disciples run Heng Gi. The quality of duck remains consistent. The braising sauce is highly fragrant, but what really stood out was the tender and flavourful duck meat. It really is one of the best! Their chilli has vinegar and garlic. Come early if you want a taste of Heng Gi, because everything will be sold out by 2pm.

Ah Seng Braised Duck Rice

Located just opposite Nex, this stall serves authentic Teochew-style braised duck. Its braising liquid is light but surprisingly tasty. Each slice of duck meat has a good bite and pairs brilliantly with the light and smooth kway chap that’s soaked in a flavoursome gravy.

Sean Kee Duck Rice

Sean Kee Duck Rice was taken over by 3 brothers, after their father retired. You get to savour the freshest here, as the brothers get up at 5 am daily to prepare all ingredients by hand – from braising the eggs to concocting the chilli. One of the owners, Albert, shared that their awesome braised sauce is cooked in a cauldron in their central kitchen in Bedok. The braised sauce is well-balanced, and the duck meat was firm and tasty. While delightful, I felt that they could’ve been more generous with the amount of duck meat.

Long House Soon Kee Boneless Braised Duck

After the closure of Longhouse food court at Upper Thomson Road, Soon Kee Boneless Braised Duck relocated to Ang Mo Kio. Despite the move, the quality of the duck rice remains the same. There is a nice caramelization on the braised sauce, which gives the duck meat sweet undertones. The duck rice ($4) comes with a braised egg, as well as a generous garnish of peanuts and coriander. Soon kee also uses yam rice instead of white rice, which is lightly fragrant.

Did we miss out on your favourite duck rice? If we did, please let us know where else we can find awesome duck rice!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the cafes/stalls listed above. We will verify and update from our side. Thanks in advance!

The post 15 Delicious Braised Duck Rice That Are Waddle-ry Good! appeared first on Miss Tam Chiak.

Nestled in 726 West Coast Market Square, this stall selling duck rice and kway chap is popular amongst residents staying in the vicinity. Having been featured in one of the episodes of local TV series, Our Makan Places: Lost and Found, this stall has the longest snaking queue in 726 West Coast Market Square.

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The braised duck rice ($3) will not disappoint. Beneath the smooth duck skin lies superbly tender and moist duck meat that has been skillfully sliced. Even though it is already good and flavourful on its own, the thick reduced duck sauce makes it even more sublime. You would want to douse the rice with the sauce… And devour it all.

A portion of kway chap goes for $3.50 and makes for a wonderful lunch. The kway is delicate, smooth and totally slurp-licious with the light broth that is oh-so-fragrant. Although slightly bland, the springy pig innards are wonderfully braised till succulent. The pig innards have no stench nor grime to it – a testament that they are well and thoroughly cleaned. 

If you are craving for some good braised duck, this is a stall you can try!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

The post He Ji Braised Duck Rice Porridge Noodle – Lost & Found Duck Rice! appeared first on Miss Tam Chiak.

Bugis Street is a shopping haven. Apart from rows of apparel retailers, modest street foods options can be found as well. It is quite a challenge to discover delectable food here, but we have found 11 street eats that might just be the fuel you need, to go on a longer shopping spree. 

Ground Level – Chick It

Look out for stall 15 which specializes in crispy fried chicken chop, as well as a variety of bento sets. To start off our adventure in Bugis Street, we got a Hot & Spicy Korean Yang Nyeom Chicken Chop ($5.20) which came in a disposable lunch box. The portion is pretty generous. Although it wasn’t as spicy as I had hoped for, it had a mild tanginess, and just the right amount of sweetness. Dig into the chicken quickly, before it gets soggy.

Ground Level – Crispy Pancake

Located beside Chick It is a stretch of food stalls managed by the same company – Crispy Pancake. We couldn’t resist the traditional Muah Chee ($2). Their version isn’t as sweet and fragrant as what I am used to, but the rice cake is chewy – just the way I like it.

I had the Hakka Yam Cake ($4), also known as Abacus seeds. Each portion contains a generous amount of small yam cakes, fungus, sliced mushrooms and fried shallots, covered in a sweet starchy sauce. Since it was my first time trying this, I could only liken the texture of the cakes to that of soon kueh skin. For $4, I consider it to be a very satisfying portion for people who can appreciate yam cakes. Just be careful of the fiery chilli!

8 small Kaya Balls for $2.50 sounds like quite a good deal. Each kaya ball contains a sparse kaya filling that is mildly flavourful and sweet. Encasing the kaya filling is a dough that I found slightly dense. It’ll probably taste much nicer if it is made fresh on the spot.

Ground Level – Hong Kong Roasted Delight

There lies a section called Bugis Food Street which plays host to a number of Asian cuisines. Right at the beginning of the street lies a stall that serves local roast meats. The owner claims that most of his meats are of the freshest quality so we definitely had to try. The Duck and Chicken Rice ($6) consisted of one portion of duck and roasted chicken meat served on a bed of ordinary-tasting rice. I found the chicken to be slightly dry, but the duck was soft and well seasoned. Take note of the stall’s closing time, which varies according to the availability of the roasted meats.

Ground Level – Quan An Vat

Located just a few stalls from Hong Kong Roasted Delight is Quan An Vat, a stall serving Vietnamese cuisine. We opted for the Spicy Beef Noodle Soup ($7.90) which consisted of beef broth, luncheon meat, beef slices, coriander and kang kong. Unfortunately, we had thick rice vermicelli in place of the usual banh pho noodles because they were out of stock. While the noodles are at best average, the highly addictive beef broth is light and flavourful. 

Ground Level – Buddy’s Cafe Thai Food

There are surprisingly a couple of Thai food stalls here in Bugis Street. Buddy’s Cafe appears to deliver authentic Thai cuisine as its chefs and waitresses are all Thai. One of their unique selections is probably the Thai Hor Fun ($5.50) – a pot of rice noodles, prawns, and squid drenched with starchy gravy. The gravy was starchier than normal, but I loved how every spoonful was deliciously eggy, and carried a waft of smokiness.

Ground Level: Asian Delights

At the back of Bugis Street lies the Taste Buds Food Court. Asian Delights Food Stall is one of the stalls here. They serve quite a number of dishes including Ampang-style yong tau foo, ayam penyet and ikan penyet that do not contain any traces of pork or lard. For $6, you can get a hearty set of ayam bakar that consists of rice, fried sambal chilli, vegetables, and a portion of roasted chicken.

Ground Level – Tianfu Delicacy

You can get a taste of traditional Sichuan dishes here. We had the Sliced Pork Rice ($7) which comes with stir-fried pork bacon, fried leeks, and black beans coated in a black bean sauce. I enjoyed the stir-fried leek, which was sweet and light. Do have a go at their stir-fried spicy chicken, and hot & spicy dumplings, which are both crowd favourites.

Ground Level – Khao San

Khao San is the latest addition to the line-up of food stalls in Taste Buds Food Court. One of their signature dishes is the Deep Fried Fish with Rice and Mango Salad ($9.80). Expect a bowl of rice, 2 fried tilapia, and a generous portion of mango salad. The salad is light and flavourful, with a slight sourness that pairs well with the well-seasoned tilapia. The dish was not as spicy as I thought it would have been, but you can always grab a spoonful of Thai green chilli sauce to add some heat to the dish.

Second Floor – Ned’s Crepes

Ned’s Crepes delivers a variety of housemade crepes. Think soft chewy crepes, as well as delicious crispy crepes, that come with either sweet or savoury fillings. I decided to go for a crispy Choco Berry ($4.50) crepe, which contains freshly-sliced strawberries covered in a thin layer of Nutella spread. Do go during non-peak hours because the queue can get really long. 

Third Floor – Mae Noi Thai Food

After scouring the entire Bugis Street for your desired apparel under the scorching weather, you must drop by Mae Noi Thai Food for a refreshing glass of Thai Ice Milk Tea ($1.80) or even Thai Ice Lemon Grass ($1.80). Mae Noi also serves a Thai Green Curry Chicken with Rice ($5) that is highly addictive. I loved the creaminess of the green curry, and the slight fire that hits you when you bite into the soft chicken chunks. Don’t miss the Seafood Tom Yum Soup ($5) which comes with a choice of thick or clear broth!

Third Floor – Yi Lu Fa F&B

Right beside Mae Noi Thai Food is Yi Lu Fa F&B that serves a variety of local tze char dishes as well as our favourite mala xiang guo! Yi Lu Fa charges based on portions instead of charging by weight. We ordered a portion of hot dog, enoki mushrooms, crab sticks, kang kong, luncheon meat and chicken slices, which amounted to about $9. This is VERY CHEAP for a mala xiang guo. Granted, it isn’t as fragrant or savoury as other mala xiang guos that I have had, but for it’s affordability and accessibility, I’d return here to satisfy my mala cravings.

Who knew Bugis Street was home to so many eateries? I would definitely be back to try other stalls, and for Mae Noi Thai Food too! Meanwhile, if you’re here shopping, why not try some of the dishes on our list and let us know your comments? We’ll be waiting!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to the cafes/stalls listed above. We will verify and update from our side. Thanks in advance!

The post 11 Cheap Street Eats in Bugis Street – Yay More Money for Shopping! appeared first on Miss Tam Chiak.

Located conveniently along Beach Road, Chuan Kee Duck Rice & Roasted stall can be found in LIM SI MI Café, which took over the corner coffee shop that was home to the famous Blanco Fish Soup.

The owner of the stall, Mr Tay, has been braising duck for over 40 years. Prior to moving to Beach Road, he had a stall in the Thomson area for 8 years. He learnt the art of braising duck back when he and his younger brother used to work for the owners of Cheok Kee Braised Duck.

“My family and the owner of Cheok Kee Braised Duck came from the same Kampong. My younger brother and I learnt how to braise duck while working for him,” said the 70 year-old.

This humble stall serves a hearty serving of braised duck rice. For just $4.00, we had a plate of fragrant yam rice studded with large chunks of yam, braised duck, a whole braised egg and a side of achar.

The braised duck was tender and flavourful, with hints of star anise and cloves infused in the meat. Mr Tay said that on top of the usual galangal, garlic, and onion used in his braising liquid, a special herb mixture that he concocted through the years, is added as well. 

If you are wondering if Chuan Kee’s braised duck is of Teochew origins, think again. “I wouldn’t consider the braised duck that I make as a Teochew dish. The Teochews do a wetter braising liquid, but mine is thicker because I include starch in it,” said Mr Tay, who is of Hokkien-Teochew descent.

It isn’t common to find achar being served together with any braised meats. On why he serves his braised duck with achar, Mr Tay shared that he felt the need to stand out from other braised duck stalls, and that he only incorporated achar in his braised duck rice when business started to pick up. Some customers told him that it whets their appetite, hence he has continued the practice. 

His brother also sells Popiah, $1.20, in the same stall as him. He claims that he prepares popiahs for the ex-President, Mr Tony Tan. The popiah recipe was passed down from his older brother, who started selling popiah back when street food peddling was still legal in Singapore. The main outlet for the popiah, ABC Popiah, is located in Toa Payoh Lorong 4 Hawker Centre.

I thoroughly enjoyed how the popiah was perfumed with aromas of deep fried dried shrimp. Hei-bi isn’t a common ingredient found in popiah, and it went in tandem with the sweet sauce and tender braised jicama, also known locally as mangkuang, in every bite.

The secret to making his popiah lies in the frying of the dry ingredients. “The dried ingredients in our popiahs are fried till they are really aromatic so they give the popiah another flavour,” Mr Tay shared.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

The post Expect the Unexpected at Chuan Kee Duck Rice and Roasted appeared first on Miss Tam Chiak.

Geylang East Centre Market & Food Corner at Blk 117 Aljunied Ave 2 is a food centre I haven’t really explored. I came here for Guan Kee Wanton Mee for breakfast once, and this time round, I am back for dinner. It seems to be a popular spot amongst taxi drivers because of the ample parking space right beside it.

Ng Soon Kee Fish & Duck Porridge (黃顺记鱼糜.鸭糜) is run by an old couple, and the stall has been around since 1958. During peak hours, be prepared to wait for at least 30 minutes. The uncle is the only one cooking, hence you got to be patient. Trust me, it is worth the wait.

We ordered a bowl of mackerel fish soup that comes filled with fresh and succulent mackerel. Each piece of premium horse mackerel is thick and soft. Fish bones are simmered in the soup for hours so you can imagine just how tasty the soup is. Each bowl has preserved Szechuan vegetable, salted mustard, ginger and tomatoes. You just can’t stop at one sip.

Surprisingly, the stall also serves braised duck to pair with the fish soup. Chopped into small chunks, the duck is braised in very flavourful soy sauce. Every piece is fragrant and tender. Order a bowl of white rice and ladle some gravy over it. On Wednesdays, they have braised duck tongue as well.

If you are a true blue Teochew, I am sure you’ll love Ng Soon Kee’s fish soup. Head there soon before the old couple retires!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

The post Ng Soon Kee Fish & Duck Porridge – Quality Fish Soup & Braised Duck appeared first on Miss Tam Chiak.

Whenever we order duck rice in Singapore, there are two kinds of duck rice to choose from. The Cantonese style roasted duck rice, or the braised variety that is symbolically Teochew. Ah Nian Duck Rice serves up the braised duck variant, alongside other braised items such as intestines and pork belly.

The brand currently has three outlets in Singapore, the newest one located along Balestier Road. We visited their Upper Cross Street outlet on a weekday afternoon for lunch. Even before the stall was opened, there was already a number of patrons waiting to get their hands on a plate of the fragrant duck rice!

You might not already know, but there are a number of stalls in Singapore that get their braised duck directly from the supplier. This way, they minimise the need to cook their own ducks. But at the same time, this makes the ducks very generic, and there isn’t any individuality between the stalls.

Therefore, despite it being additional work, it is heart-warming to know that Ah Nian Duck Rice braise their own ducks. This extra effort does pay off, indeed.

We got the Braised Duck Rice Set ($4.50), which came with a medley of braised items – duck, peanuts, half a boiled egg and beancurd. The stall serves flavoured rice as well, which sadly, didn’t really have much flavour to it despite its dark brown colour.

Nevertheless, the braised duck meat was done nicely. We could taste the rich aromas of the spices that went into the braising of the duck, which helped to perfume the meat and musk any gaminess. The meat was not excessively dry, but it did have a bit of stringiness to it.

We also tried the Kway Chap ($4++). The square sheets of kway were not overcooked and had a little bite to them which we thoroughly enjoyed. The assortment of ingredients that came with the kway chap includes the usual braised pork belly, pig intestines and tau pok. The intestines were lacking in flavour, but a good thing was that it was washed very thoroughly. There wasn’t any funky odour when we ate it.

An ingredient worth mentioning was the braised pork belly. Cut into thick chunks, the pork belly has a thicker layer of fat as compared to the lean meat. The pork belly was also very flavourful, with the same aroma of spices as the braised duck. However, we felt that the belly was a little more savoury than the duck, which made it very toothsome.

In conclusion, I think it’s comforting to know that there are still hawkers that take pride in their food. Instead of choosing the easier way out by getting ready-made stocks from suppliers, they still make an effort to braise their own ducks, sticking to time-tested recipes that has garnered a good number of fans.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

For more food videos, check out our official YouTube channel! You may also want to check out our compilation of 15 duck rice stalls which you should try!

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We visited Cheok Kee Boneless Braised Duck on a rainy Monday morning. The famous stall has received much media coverage in the last few years. Owner and chef, Mr Ong, told us that Cheok Kee has been opened for thirty years. Its first location was at Old Airport Road, the second at Jalan Eunos, and it’s currently located at Geylang Bahru Hawker Centre. Mr Ong shared that at the age of 19, he quit his old job at a nightclub in search of a more stable, long-term career. Mr Ong eventually learnt the art of braising duck from his ex-boss, a hawker who sold braised duck at an open-air food stall along the streets of Geylang Lorong 27 in 1974.

But Mr Ong’s hawker journey did not just begin after learning the ropes from his master. It took years of experimentation before he finally achieves the right balance of spices in Cheok Kee’s delicious braised gravy. He shared that in addition to a solid gravy, the next most important thing would be having good control over the stove fire when braising the ducks.

We ordered half a duck ($17) and it came with an assortment of nicely plated meat garnished with coriander. Cheok Kee’s gravy was on the sweeter side and complemented the tender slices of fatty duck perfectly. Mr Ong’s gravy draws heavily on the Guangdong-style of cooking as cornstarch is used to thicken the gravy. Cheok Kee uses Chai Ya (Lit Vegetable Duck) that weighs around 3 kg which has more succulent meat compared to the Ban Chai Ya, which is tougher.

Unfortunately, the rice was a tad disappointing. Cooked with braised broth instead of yam, the rice grains were harder and difficult to chew, giving the impression that it was not cooked well. 

On the other hand, Cheok Kee’s duck porridge ($3) was one of the best I have ever had. The gravy matched the gooey porridge superbly and made it extremely flavourful. Unlike most places that offer porridge that is too watery, Cheok Kee’s piping hot version has just the right consistency. This is the kind of breakfast I want to eat every day!

Moving on to the next key aspect of a delicious plate of duck rice — chilli sauce. Mr Ong told us that he experimented for two years before he finally created the right recipe. The homemade chilli sauce is made from a unique blend of chilli vinegar and sambal belacan. The chilli sauce was a little too spicy for me but it certainly went well with the duck rice. It was not particularly outstanding in any way, but it was satisfying, no less.

Cheok Kee’s business has always been good, attracting large crowds during lunchtime and even sizable queues during non-peak hours. When asked about future plans for expansion, Mr Ong replied that there is none at the moment, as it is difficult to hire employees to manage the stall.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Cheok Kee Boneless Braised Duck. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may also want to check out our article on Ah Nian Briased Duck Rice or He Ji Braised Duck Rice!

The post Cheok Kee Duck Rice – Famous Braised Duck at Geylang Bahru! appeared first on Miss Tam Chiak.

A huge fan of Hong Kong roast meats? Before the dawn of the millennial era, anyone could drop by Seng Poh Road in Tiong Bahru to have a taste of authentic Hong Kong roasted meats. Family business, Hong Kong Jin Tian 香港锦田, which was helmed by a husband-and-wife duo, was revered by the folks in Tiong Bahru. Their roasted meats, especially the Wrapped Duck Leg (鸭脚包), were exceedingly popular. Due to the increase in rent, the reputed eatery closed down in mid-2014 but soon reopened in the same year at Zion Road. To the surprise of many loyal customers, the stall closed in 2015 for good, or so we thought. We heard that Hong Kong Jin Tian has just reemerged near Tiong Bahru MRT!

Meet Mr and Mrs Yip, the proud owners of Hong Kong Jin Tian. Despite the never-ending queue, Mr and Mrs Yip never fails to show hospitality to all their customers. Although this was the first time we’ve met, their warm and genuine greeting made it feel as though we had known each other for years. We were filled with a sense of comfort and familiarity as Mrs Yip sat and dined with us. It felt almost like we were a family. “I was born and raised in Kam Tin (錦田), Hong Kong, while my husband was from China. He (Mr. Yip) only came to Hong Kong to learn culinary at 18 years old. In 1986, we finally decided to come to Singapore,” Mrs. Yip recounted.

It wasn’t an easy journey, but both Mr and Mrs Yip never gave up. Mr Yip’s culinary journey started at Hai Tien Lo in Pan Pacific Singapore. After 14 years, he finally opened his first roast meat stall in Tiong Bahru, back in 2001. Fast forward to 2018, the lovely couple has returned with their highly coveted arsenal of roast meats, which includes roast ducks, soy sauce chicken, roast pork belly, and char siew. “At the beginning, we thought of retiring in 2014. Throughout these years, we also wanted to teach our younger son the tricks of the trade to continue our legacy. Coupled with the fact that we grew increasingly bored during the last 3 years, we finally decided to reopen our stall!” Mrs Yip shared cheekily.

A plate of Roasted Duck Rice ($3.50) fetches you several thickly-sliced duck served atop nicely separated white grains. Don’t you just love the glaze on the duck? It sure tasted as good as it looked. The skin, which was surprisingly not as fatty as I expected, came out beautifully crisp and delightful. Every part of the duck was moist and juicy. A light herbal flavour accompanied every bite too.

Sure, you can drizzle the duck with some gravy to add a sweet and savoury edge. However, I think that the combination of just the duck and rice is thoroughly enjoyable. If you fancy noodles over rice, you can have the same delicious roast duck with noodles at the same price.

Having Soya Sauce Chicken Rice ($3.50) will never be the same again. Mrs. Yip gave us the authentic Hong Kong experience by guiding us on how it should be enjoyed. Eaten on its own, you’ll find the chicken is tender and soft. However, like any other good soya sauce chicken, the best part of it for me was the skin! The springy yet supple skin, which had absorbed the sweet and savoury essence of the scrumptious marinate, was just divine.

“Pair the chicken, or anything you want, with this condiment (spring onion, onion and garlic mix). It will make everything delicious” Mrs. Yip taught us. The chicken paired extremely well with the bright, piquant and herbaceous flavours of the condiment. We agree, Mrs.Yip. the condiment really complements everything perfectly. You’ll probably be going for refills.

Pick the Char Siew and Roasted Pork Noodles ($4.50) if you want the best of both worlds. The char siew and roasted pork didn’t fare as well as the roasted duck and soya sauce chicken, though. Although it lacked that characteristic fatty texture, the char siew had a great bite, and wasn’t overly sweet. Mr and Mrs Yip’s homemade chilli paired flawlessly with the char siew.

There were some hits and misses with the roast pork belly. Every piece of pork boasted a crackly skin which I really liked. While the flavour of the pork belly was decent, it was a little on the dry side.

Apart from their roast meats, Hong Kong Jin Tian boasts a number of a la carte dishes that you can choose from. You won’t regret sharing a bowl of Hong Kong Wanton Soup ($3.50) like we did. Each bowl comprises a good number of homemade wantons that are wrapped in-house. Carrying an excellent ratio of shrimp, pork filling and chestnut mix, these wantons were extremely delectable. I especially loved the crunch that came with the burst of sweet and savoury flavours!

Pick the Lotus Soup ($3.50) if you crave a nourishing bowl of soup. What is unique is the manner in which the soup is presented — in a bamboo bowl. “It is an interesting way of serving our dishes! It’s beautiful, right?” Mrs Yip asked. While the presentation was commendable, I found the soup to be slightly bland.

Hong Kong Jin Tian is now accepting orders for their signature Golden Coin Chicken, Suckling Pig, Roasted Chicken’s Liver, Roasted Pig and Pipa Duck, all of which must be ordered in advance (refer to number below). Good food, great folks, what’s not to love? I’ll definitely return to Hong Kong Jin Tian. It’s no wonder their regular customers so eagerly looked forward to their return. I hope the stall stays for good this time.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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Liang Zhao Ji Braised Duck is a renowned hawker stall that has been around since our parents’ time. Last year, they made it to the highly acclaimed Michelin Bib Gourmand list. As a fan who loves to go after award-winning hawker stalls, I went to Whampoa Drive Food Centre to get a taste of this famous braised duck rice.

The first thing that struck me was how plain and nondescript Liang Zhao Ji’s shopfront looked. Its brightly-lit sign board retained that traditional font and old school colour scheme from a bygone era, and evoked nostalgia. The difference between Liang Zhao Ji and its neighbour, fellow Michelin Bib Gourmand awardee, Balestier Road Hoover Rojak, cannot be any bigger. The simple storefront of this braised duck stall is in stark contrast with its neighbour’s, which is decorated with articles and newspaper clippings.

There was already a short queue at 1130am when we popped by. The queue moved painfully slowly as the customers in front of me ordered tens of packets of duck rice. The menu is straightforward – there’s only Duck Rice ($3/$4/$5) and Duck Porridge ($3). You can also order side dishes comprising various duck parts. Interestingly, I noticed that unlike most places, Liang Zhao Ji does not do kway chap. Sticking to the familiar, we ordered the duck rice for two ($10) and a bowl of duck porridge ($3).

The mound of glistening duck meat drizzled with a dark coloured braised gravy looked so alluring. However, on my first bite, I felt that it looked better than it tasted. The braised gravy was mostly savoury with just a hint of herbal sweetness. I prefer my duck meat to be boneless but Liang Zhao Ji does the opposite — you will find a sizeable bone-to-meat ratio here. Taking into account all the bony bits, you will realised that the duck rice, which cost $10, is actually quite pricey. The duck meat was generally tough and dry. If I were to judge Liang Zhao Ji solely based on the duck meat, the stall would receive a pretty mediocre score.

For braised duck rice, I like my rice to be soft and flavourful. The yam rice at Liang Zhao Ji was extremely grainy and hard. They certainly have gotten some flavour into the duck rice but, sadly, the texture of it was entirely not to my liking. In fact, I found it difficult to swallow the rice!

Here is where Liang Zhao Ji’s game changer comes in — its amazing duck porridge. While queuing up, the uncle kindly informed me that the duck meat is hidden beneath the porridge. I mixed up the braised gravy with the pristine white porridge. On my first mouthful, I instantly saw where Liang Zhao Ji’s strength lies. Unlike many places that serve watery porridge, Liang Zhao Ji’s version is akin to Cantonese-style porridge. It was thick, gooey and velvety smooth. It would be absolutely comforting to have a bowl of this porridge on a rainy day! I thought that they could have been more generous with the portion of duck meat though!

This is my first time trying Cantonese-style duck porridge and I am completely won over! The perfect marriage between the porridge and braised gravy really enhanced the stellar texture and consistency of an otherwise plain bowl of pearly white Cantonese-style porridge. I found myself stirring and scooping the porridge continuously in hopes of finding some non-existent braised peanuts, which would be the cherry on top of this outstanding dish. Until that day, my impression of braised duck has always been that of a heavy, calorie laden meal. Liang Zhao Ji showed me how duck porridge can be comfort food that you can eat everyday.

Special mention has to be given to the chilli. Instead of the usual sambal belacan-like chilli, their chilli is lighter in taste and texture, but still very addictive. I suspect that vinegar was used in its making, because it had a zesty tanginess and sweetness that cut through any oiliness of the duck meat, making it lighter on the palate. Sooner or later, you will find yourself emptying the whole platter of chilli into the duck rice to enhance the taste and make it more palatable.

I expected a lot more from Liang Zhao Ji. But what the former two lacked, the duck porridge more than made up for. So, go for the duck porridge!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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Chuan Kee Boneless Braised Duck has no shortage of customers. I dropped by Ghim Moh Market & Food Centre on a weekday afternoon and there were still customers patronising the stall even though it was pretty late! I struck up a conversation with the man who was serving me and he told that the stall has been open for more than 10 years. However, as I pried deeper and asked about the recipes for their dishes, he showed signs of reluctance. It would seem that Chuan Kee’s recipe is a well-kept secret! Chuan Kee’s menu is simple enough. You’ve got three options — Duck Rice ($3/$4/$5), Duck Noodles ($3/$4/$5), or Duck Porridge ($3/$4/$5).

I had to dive straight into their signature dish, the Duck Rice ($3). I wasn’t feeling hungry when I arrived at Ghim Moh. But, my mouth began to water as I looked at the dark and luscious sauce that coated the duck. Before I had a bite of the braised duck, I decided to try a spoonful of rice. It was absolutely delicious! The rice had a tinge of sweetness, and robust duck-infused flavours from the sauce. It was perfectly cooked through but it still retained a tantalising bite. Since the rice wasn’t sticky or mushy, I could taste each grain of rice in every mouthful.

The braised duck itself wasn’t as impressive though. Even though the meat was tender, it was definitely on the drier side. There were, however, some pieces that still had a layer of fatty skin, which helped immensely. Sweet and slightly herbaceous, the dark gravy also helped to moisten and flavour the duck meat tremendously. The chilli sauce on the side was also a great accompaniment to the dish. The chilli had a delightful acidic tang, as well as a strong hit of garlic. The soup, which had a strong herbal taste, but was not overly bitter, had just the right balance of saltiness and sweetness.

If you like egg noodles, you’ll enjoy Chuan Kee’s Duck Noodles ($3). These egg noodles are thoroughly coated with the sweet braising sauce and is topped with slices of duck. Despite being a massive fan of egg noodles, I felt that the eggy flavour of the starchy noodles overpowered the taste of the sauce. Don’t get me wrong, it was still delicious though! The spoonful of sambal chilli wasn’t mouth-numbingly spicy, and it had a lovely sweet tang, which made the noodles even more flavourful.

I generally don’t order porridge when I’m eating out, but Chuan Kee’s Duck Porridge ($3) really hit all the right spots. Their porridge isn’t too gloopy, nor is it too runny. The porridge had a velvety texture, and was seasoned perfectly with the dark sauce. I can definitely see myself craving for this warm and hearty bowl of porridge on a rainy day!

Chuan Kee Boneless Braised Duck’s steady stream of patrons is a testament to its popularity. Don’t go there expecting to gain an insight into their recipes though!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Chuan Kee Boneless Braised Duck. We will verify and update from our side. Thanks in advance!

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I managed to track down Ho-Bee Roasted Food at Ang Mo Kio 628 Market & Food Centre, which was located at the 7-11 hawker centre in Ang Mo Kio Ave 8 for 8 years, before relocating to its current setting. Ho-Bee has, since, been running successfully for 18 years.

A long queue was stemming from the stall when I reached at around 3.15pm. It was way past lunch time but the queue kept getting longer.

All the roasted meats displayed behind the glass panel looked equally tantalising. This made my heart race a little as I couldn’t decide what to get! Because I wanted a little of everything, I thought that the “Each Person Set” ($7.50), which comprises roasted duck meat, roasted pork, bbq pork and white rice, was the perfect choice.

The roasted pork was bouncy and firm, and had a thin crackling on top. It was so crispy, and produced an audible crack when I bit into it. Its meat-to-fat ratio was just right, and I loved how juicy it was. My only gripe was that the roasted pork pieces were a tad small. Other than that, it was perfect. Also, don’t forget to dip the pork in their freshly-made chilli sauce for a spicy kick! Their chilli sauce is spot-on, and quite possibly the highlight of this meal. It left a moderate burning sensation which lingered  on my tongue. I really enjoyed the chilli as it paired flawlessly with the meat, and left me craving for more.

The roasted duck meat was very tender and succulent. It tasted even better when dunked into the light and aromatic gravy, and chilli sauce. I absolutely adored this combination of flavours. Pair it with some fluffy white rice, and you have yourself a satisfying lunch.

Fresh housemade achar is served alongside the dishes to cut through the greasiness of the meats.

The bbq pork, on the other hand, fell a little short of expectations. It lacked the char that I was looking forward to, and it didn’t have much fat. It was pretty lean and a little dry. The chilli sauce saved the dish by adding some flavour and mitigating the dryness.

Unfortunately, the Pork Ribs Rice ($3.50) left me disappointed. The pork ribs were not meaty at all. They were also slightly tough, and lacked the smoky flavour.

Overall, Ho-Bee Roasted Food is definitely worth a try. I will surely pay a second visit if I am in the area, and craving for some good roast meat. Be prepared to queue if you’re heading there!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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If you have heard of, or have patronized Lau Phua Chay Authentic Roasted Delicacies, you will most probably be aware of their “black” char siew. The stall drenches their meats in a very dark, almost black, sauce. I went there at 10.45am on a weekday, and was pretty relieved to see that there weren’t a lot of people. We went right ahead and ordered their Duck Rice ($4/$5), and Char Siew with Roasted Pork Rice ($4).

Duck rice is one of my favourite dishes. When I was little, my grandmother used to buy duck rice for me on a regular basis, and I have loved eating it ever since. It always evokes a sense of nostalgia in me.

The black sauce is an uncommon sight. Usually, the sauce sports a shade of brown. Not that it bothers me, but it was a tad unusual!

I was told that molasses is one of the key ingredients in the making of the black sauce. I’m guessing that it is why the sauce is this dark. The very first bite of the duck had me hooked. The duck meat was tender and succulent, and its skin was crispy and crackly. I dipped the meat into the chilli sauce, but was a little disappointed as the chilli was too sweet for my liking. At first, I thought the sweetness came from the black sauce coating the duck meat. So I took another “clean” piece of meat and dunked it into the chilli sauce again. A spicier and tangier chilli sauce would’ve been better, in my opinion.

The highlight of this meal is certainly the black char siew. It boasted a perfect meat-to-fat ratio, and was exceptionally juicy and meaty. I am a little picky with char siew, so when I consume a really great one, I’ll certainly be back for more. The sweet and smoky flavours paired really well with the plain rice. I devoured the entire plate of deliciousness in record time.

The roasted pork, on the other hand, was not as tasty. The skin lacked crisp and the meat was a tad too lean. I suppose it’s healthier, but roasted pork with a nice layer of fat on is always more shiok, yes?

The soup was mediocre at best. There was only one piece of cabbage in each bowl of soup and it was very, very sweet. In fact, everything was quite sweet, and a little overwhelming.

If you love char siew, you definitely should pop by for a taste of their “black” char siew!

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