Makansutra Singapore Food Ebook 2021

chilli sauce to max that wild sensation in the mouth. They also offer stewed pig offals and this goes together with the duck as seen in Teochew stalls like these. You can up the spice quotient with a bowl of their peppery pig stomach soup; it’s very old -school and warms the tummy.

Ah Xiao Teochew Braised Duck

505 Beach Rd #B1-43, Golden Mile Food Ctr (Map)

Mon – Fri: 10am – 3pm (Or till sold out), Sat - Sun: 10am – 1.30pm (Or till sold out)

A second generation now helms this with their soon-to-be-retired parents. Their platter of braised duck rice is very bold and hearty. The braise sauce is redolent with a rich soy sauce tempered with stock and a very light touch of 5 spice seasoning, and the duck is sliced thinly so it almost melts in the mouth. Regulars here order the full works, with slices of the meat, braised webbed feet, tofu, egg and some offals like gizzard, intestines and liver.

Benson Salted Duck Rice

168 Toa Payoh Lor 1 #01-1040 (Map) 9am – 4pm Thu

We've only noticed a couple of stalls offering this dish over the last 20 years or so, it never really caught on, until Benson Lim came along. Currently his is the only stall in Singapore offering this lost Hokkien dish. A whole duck (often regarded as stinky) is poached in aromatic like ginger, pandan leaves and garlic salted stock then left to cool and soften. Benson then chops them up as how the chicken rice folks do, and serves them up similarly with lightly flavoured rice. Even the tangy chilli sauce is similar to the Hainanese chicken rice versions. But the beautiful difference is the soft and delightfully gamey flavour of the duck, so elegantly contained with all those aromatics and salt during poaching. He also offers a ter huang kiam chye soup (pork offal with salted vegetables) which helps complete the meal. The coffeeshop his stall sits in is packed to the rafters each lunch hour and it’s best to go early for a saner experience. Go late, and you only get duck bones!

168 | P a g e

A - Z

Powered by