This plate of Teochew Braised Duck Rice costs $4.
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The chef had impressive knifing skills as each piece of duck meat were deboned and thinly sliced to a uniformed thickness with all the skin accounted for.
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The lor is the traditional runny kind with a beautiful layer of oil that glistens. The taste leans more on the savory side though I would have preferred it balanced with a little more sweetness.
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