Benson Salted Duck Rice 168 Toa Payoh Lor 1 #01-1040 (Map) 9.30am – 3pm 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 aromatics 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!
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