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!
Kwee Heng Duck Noodles
500 Clemenceau Ave North #01-13, Newton Food Ctr (Map) 9am – 10pm Wed
It looks unappetising – a plate of yellow noodles sitting in a soy-chilli sauce with a few slices of duck. But take a mouthful and it grows on you and eventually becomes very comforting. The duck “pong” is tamed by the braise sauce and it goes very well wi th the accompanying dark herbal soup. The yellow wheat noodles lend a strangely comforting alkaline flavour when you tear in.. Philip Sng and his dad used to sell chicken noodles but switched to duck rice and noodles after relocating here. They hail from the old legendary Orchard carpark Gluttons Square hawkers back in the 70s.
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