The heritage braised duck recipe by father Ong Soon Hwa at this stall dates back to 1984, and has since been passed down to son Ong Jun Ru, who was classically trained as a chef.
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Their house braising gravy is made with 18 ingredients, including soy sauce, cinnamon, tangerine zest, and other herbs; the duck is then braised for about 4 - 5 hours till it turns tender and succulent, infused with meaty herbal sweet savoury salty earthy flavour.
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Their yam rice is delicious, with chunks of soft yam / taro buried within the well seasoned rice, enticing with earthy grainy savoury sweet flavour.
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Soft peanuts and bouncy egg, braised in that same excellent gravy, accompany.
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Fresh slices of crunchy cucumber and crisp spring onion lend vegetal sweet notes and a contrast to texture. Their dipping sauce of white vinegar and chili has a good tangy sour spicy kick.
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Duck Rice
Long House Soon Kee (Boneless) Duck Rice
@ Balestier Market, 411 Balestier Road #01-14
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More details:
https://ivanteh-runningman.blogspot.com/2022/10/best-of-singapore-hawkers-duck-rice.html