Sean Kee Duck Rice
659-661 Geylang Rd Lor 35, Sin Huat Eating House (Map) 11am – 4pm Sat
The senior (now retired) Mr Oh started brewing the “100-year sauce” (a soy braise sauce used over a long term, warmed over a gentle wood fire, and replenished daily) since 1979 in an attap hut off Yio Chu Kang. It’s now re-developed and they’ve since turned to stainless steel pots in a central kitchen that can braise over 20 ducks in a go. His three sons have taken over and you won’t miss them; we nicknamed them the Sumo Boys. Their thick and rich soy braise sauce is redolent with herbs and is intensely umami. Some disagree with their sweetish touch to the sauce (helps mask the gaminess) but the daily crowds that pack the place and clear their stock each day obviously love it. They slice the softly firm duck into thinner pieces that are so easily enjoyed with their brown sauced rice. Never consume this without their own-made sambal – just look closely and you will realise how complex the chilli dip is. A complete platter comes with a deck of bean sprouts and softly braised Shantung nuts sitting above. A joy to devour!
Chao Ji Roasted Meat 335 Smith St #02-165,
Chinatown Cplx Food Ctr (Map) 11am – 5pm Mon
Clarence is in his 70s and is a classic story about our aging hawker citizens. But he does not let up on his food quality. That seasoned "Apollo" oven at the back of this little hawker stall is a testament to their authenticity and Cantonese heritage. The roast duck comes well roasted and the marinated skin releases some of its flavours into the moist meat. Their cha siew or honeyed roast pork is chunky and has burnt ends with some fat to boost. The roast pork or siew yoke has a crispy crust that holds even when you take it home. Their belly pork (siu yoke) is moist, soft, and with a classic crispy crackling skin, and you just have them over soft fluffy rice with some spoonfuls of the fat drippings blended with hoisin sauce,
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