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Braised to tender, flavorsome perfection, the duck here is worth braving the queue and the heat for.

Masterfully prepared, the layer of fat in between the skin and the meat is mostly rendered out so what you’re left with is succulent meat with just a teeny weeny layer of buttery fat to give it that ‘shiok’ appeal.

While then braised duck alone is great, I usually get the full kit that includes a braised hard boiled egg, tau pok and tau gua. The braising liquid or sauce, while thinner than many others, goes very well with the rice which is sometimes a problem because I often find myself opting for an extra plate of rice. If you have the stomach for it, definitely go for their pig’s stomach soup, which boasts a peppery flavour somewhat similar to bak kut teh but not quite.

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