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Chef Lin Kian Hin, after whom this stall is named, roasts his meats over charcoal in an Apollo rotisserie oven, and makes his sauces from scratch.
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His fresh herbal roast duck is infused with dang gui / angelica root, giving the tender juicy succulent duck meat a light herbal sweet note to its meaty savoury flavour.
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The white rice serves as a base to soak up the drippings of gravy, duck jus, and oils, though it's pretty standard on its own.
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Duck Rice
Hwa Heng Kei
@ 120 Neil Road #01-05
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More details:
https://ivanteh-runningman.blogspot.com/2022/10/best-of-singapore-hawkers-duck-rice.html
Most roast stalls are known for char siew or roast meat - here, the dang gui duck reigns. I'm not usually a fan of roast duck, but here it's really good, combining herbal tones and fatty duck. Furthermore, the char siew is considered good in my book.