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531A Upper Cross Street
#02-64 Hong Lim Food Centre
Singapore 051531

(open in Google Maps)

Monday:
Closed

Tuesday:
08:30am - 02:30pm

Wednesday:
08:30am - 02:30pm

Thursday:
08:30am - 02:30pm

Friday:
08:30am - 02:30pm

Saturday:
08:30am - 02:30pm

Sunday:
08:30am - 02:30pm

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Reviews

From the Burpple community

Came here to try 2 of my favourite dishes - Pork Skin and Pork Belly. Ordered $5 and $4 worth respectively, without sauce l/gravy.
The portion of Pig Skin was great, but I didn’t like that the skin was still thick with the dark sauce (probably because it’s put altogether in a pot of Pork Skin from the remnants of gravy it was cooked in).
Portion of Pork Belly was ok, and rather lean though.

I may or may not come back for this again.

The braised duck is decent, but I recommend that you pair the thinly sliced duck meat with their super shiok chilli sauce.

Read more: https://www.misstamchiak.com/braised-duck-rice/

1 Like

This Braised Duck before shifted to Hong Lim Hawker it was located at Old Thong Chai Hospital Building Food Court. The Entire old hospital was abolished no choice the stall owner had to shift to Hong Lim Hawker in 1980s. I can say the Braised Duck is tender not too hard nor soft. Beside selling braised duck the stall still sell kway chap with Pig Intestine etc. The Stall owner took abt 3 to 5 just to braised the whole duck. Fyi their Lor Gravy is salty. Best is go with white rice. The Stall will closed Early once the whole braised duck sold out while stock last.
Name:同济前阿兴鸭饭
Address:Blk 531 Upper Cross Street #02-64 Hong Lim Food Center
Singapore 051531
Opertating Hours:0830 to 1430
Closes On Every Mondays

Dark sauce, long-braised. $13.00 serves two. Goes well with steamed rice.

Ah Heng Duck Rice has nice braised duck which is sliced thin, with a shiok chilli sauce dip. I like the Lor as it is the thin watery type and is sweeter still has enough umami. Here's a photo of duck meat. Read more: http://www.misstamchiak.com/ah-heng-duck-rice/

2 Likes

Ah Heng Duck Rice serves them pig innards and skin braised in a super dark and intensely savoury sauce. 😛😛😛😛😛 Just the way I like!
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