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232 Ang Mo Kio Avenue 3
AMK 232 Food House
Singapore 560232

(open in Google Maps)
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08:30am - 06:30pm


08:30am - 06:30pm

08:30am - 06:30pm

08:30am - 06:30pm

08:30am - 06:30pm

08:30am - 06:30pm

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Top Dishes

What you should order based on community favourites


From the Burpple community

Nestled in a coffeeshop across the carpark from Boon Tong Kee, this low-key stall is a hidden gem for spot-on roast meats. Tastemaker Russell Leong loves the Soya Sauce Chicken (from $10 for half a chicken) for its combination of juicy meat, slippery soft skin and a sauce that he describes to be "absolutely ambrosial, filled to the brim with all kinds of wonderful, savory Asian flavours". Tastemaker Kenneth Lee seconds the notion, adding that the chicken is succulent and that the marinade is well-balanced. Along with meat-loving Burppler Eileen Ong, Tastemaker Peter Wong is a big fan of their Roast Duck ($36/duck)! While some may find that pricey, he assures the ducks here tend to be bigger than most. With its glistening skin and moist, well-seasoned meat, this is one roast duck worth the splurge.
Avg price: $15 per person
Photo by Burpple Tastemaker Peter Wong


Soya sauce chicken that's mind blowing good.

It's been a few days since our #BurppleAMKHawkers trail but I can still reminisce the exact taste from my first bite of this chicken.

Expect thick slices of juicy and succulent chicken that's been wonderfully doused in a well-balanced soya sauce marinade. I'll definitely bring my family here to try it! #burpproved

金记香港烧腊•鸭饭•油鸡面家 | AMK 232 Foodhouse, Blk 232 Ang Mo Kio Ave 3, 560232


The roast meats stall at 232 doesn't just serve some of the best soya sauce chicken round town, they roast up ducking good quackers as well.

Their roast duck is simply stunning, from the skin to the tender meat. The meat is tremendously tender for a roasted duck, succumbing easily to the vicious assault from all the teeth of the assembled Tastemakers. It's supple and magnificently juicy as well, and the potent five spice marinade has penetrated deep into the duck, resulting in a fantastically flavorful roast duck deserving of all five stars.

As for the skin itself, the fat beneath has been thoroughly cooked out and renders itself into the meat beneath, which explains the insane juiciness of the duck meat. The skin is beautifully browned and is crispy enough to bring goofy smiles to the faces of any fortunate enough to savor it.

There simply aren't enough adjectives in the dictionary to expound upon how exceptionally stellar this plate of duck is. You simply have to eat it to believe it.