Duck Rice

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

Chef-Owner Chew Kwee Meng started with a humble stall in 2003 in Johor Bahru, Malaysia, but his signature roasts meats became popular enough to enable 4 more stalls, and an expansion to Singapore in October 2021.
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While sauces and marinades are shipped from a central production facility, all meats are charcoal roasted on-site daily.
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They're renowned for their signature herbal marinated charcoal roasted duck, the tender juicy duck meat infused with the flavours of dang gui / angelica root, earthy herbal meaty sweet savoury in taste. So addictive.
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Served over a bed of warm fluffy white rice, which has a little of the delicious gravy drizzled over, infusing it with the same addictive taste.
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Duck Rice
Meng Meng Roasted Duck
@ 721 Ang Mo Kio Avenue 8 #01-2823
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More details:
https://ivanteh-runningman.blogspot.com/2022/10/best-of-singapore-hawkers-duck-rice.html

Chef Wong Hsieh Fook, formerly of Kam's Roast, together with Owner Victor Ng opened this stall in April 2020... 1 week before the introduction of pandemic circuit-breaker measures. Fortunately, they pulled through.
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Their ducks are prepared and roasted on-site in gas-powered ovens. Scalded with boiling water then marinated with their house rub, which includes 5-spice powder and honey, the ducks are left to infuse overnight.
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The duck is lean with a light chew, dry but not overly so, the crisp skin and tender duck meat carrying oily salty savoury earthy sweet meaty flavour.
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Served over a bed of fluffy white rice with grainy sweet flavour, accompanied by a warm soup with herbal sweet savoury notes.
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Duck Rice
Wang Fu Roasted Delight
@ 18 Bedok South Road #01-45
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More details:
https://ivanteh-runningman.blogspot.com/2022/10/best-of-singapore-hawkers-duck-rice.html

This heritage brand, founded by Seah Boon Lock in 1961, is possibly the most accessible chain eatery brand in Singapore for braised duck and kway chap.
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Their toothsome duck meat is infused with the braising gravy, tender and moist with robust meaty salty savoury herbal flavour.
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Likewise their rice, similarly infused with braising gravy for a bold taste, but lacks any yam / taro chunks within. Paired with crunchy fresh cucumber with vegetal sweet flavour.
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Expect strong, punchy flavours here which cling to the palate.
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Duck Rice
Yu Kee Duck Rice
@ 11 Canberra Road #01-05
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More details:
https://ivanteh-runningman.blogspot.com/2022/10/best-of-singapore-hawkers-duck-rice.html

This heritage stall is well regarded for consistency, serving well over 40 years.
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Their soup stands out here, warm and comforting with deep earthy herbal savoury sweet flavour.
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Their braised duck is tender with a light chew, the skin layered with succulent duck fat, sliced thick and boneless. Has lovely meaty salty savoury flavour.
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The bed of fluffy white rice has absorbed the braising gravy in parts, with grainy sweet salty savoury flavour. Crunchy cucumber slices and soft braised egg complete.
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Duck Rice
Kwee Heng Duck Rice 貴興
@ Newton Food Centre, 500 Clemenceau Avenue North #01-13
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More details:
https://ivanteh-runningman.blogspot.com/2022/10/best-of-singapore-hawkers-duck-rice.html

Among the most popular stalls attracting the longest queues, this brand specialises in duck - both braised and roasted.
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Their braised duck has a mix of thin and thick slices, each with a silver of succulent fat, tender and moist with deep herbal earthy meaty salty savoury flavour.
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Served over sticky yam rice with chunks of soft yam / taro, and lovely grainy earthy sweet salty flavours from the rice infused with braising gravy.
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Their roast duck is sliced thick and chunky, yet has a pleasant tender juicy chew with a slight crispy skin, and deep smoky meaty savoury sweet flavour.
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Served over fluffy white rice drenched in a thick gravy, lending bold herbal savoury sweet salty notes.
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Sliced cucumbers with vegetal sweet flavour, and a light broth with sweet savoury herbal earthy notes accompany. Also added egg and tofu bean curd puffs, shiok.
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Duck Rice
Kun Ji Duck Rice
@ 84 Marine Parade Central Market And Food Centre, 84 Marine Parade Central #01-25
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More details:
https://ivanteh-runningman.blogspot.com/2022/10/best-of-singapore-hawkers-duck-rice.html

Owner Lim Chee Meng has been charcoal roasting meats for over 3 decades.
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Their roast duck has a slight crisp texture to the skin, and the thick cut slices are tender but border on dry, with smoky meaty savoury flavour.
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The thick gravy over fluffy white rice results in a lovely earthy salty grainy sweet savoury flavour. Finished with fresh cucumber slices with vegetal sweet flavour.
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Duck Rice
Kim Heng (HK) Roasted Delights
@ 214 Serangoon Avenue 4 #01-88
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More details:
https://ivanteh-runningman.blogspot.com/2022/10/best-of-singapore-hawkers-duck-rice.html

Established since 1980 and now run by 2nd generation owner Melvin Chew (who also co-founded the 'Hawkers United Dabao' group to support fellow hawkers during the pandemic), they offer both traditional and modern takes on the dish.
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The traditional version has soft steamed tender yam / taro chunks and soy braising gravy infused with the fluffy rice, resulting in a earthy sweet savoury flavour.
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The braised duck is tender with a light chew, with the skin and fat having a light bounce, and pleasant meaty savoury salty earthy flavour.
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They're also known for wobbly soft lava eggs, though mine was less runny than expected, but still had nice eggy sweet flavour.
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Duck Rice
Jin Ji Teochew Braised Duck & Kway Chap 金记潮州卤鸭
@ Chinatown Complex Food Centre, 335 Smith Street #02-156
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More details:
https://ivanteh-runningman.blogspot.com/2022/10/best-of-singapore-hawkers-duck-rice.html

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

With over 70 years of history, this legendary stall has cultivated a loyal following for their Chinese Teochew style braised duck (no, they no longer sell goose ever since it was banned in Singapore).
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The secret is in the sauce - a dark, unctuous blend of soy and herbs, potent and robust with salty savoury herbal earthy flavour. Best paired with fluffy white rice.
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Their duck is sliced thick, firm yet tender with a deep taste of the gravy, yet you still distinctly taste the natural meaty savoury flavour of the duck. Good fatty to lean ratio. Served with crunchy sliced cucumbers whose vegetal sweet notes contrast nicely.
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Completed with a robust warm broth made with the same delicious braising gravy as the base.
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Duck Rice
Heng Gi Goose And Duck Rice
@ Tekka Centre, 665 Buffalo Road #01-335
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More details:
https://ivanteh-runningman.blogspot.com/2022/10/best-of-singapore-hawkers-duck-rice.html

What stood out for me at this hidden gem of a hawker stall was the soup. Made from the braising gravy, it held deep herbal sweet savoury earthy flavours, addictive and unstoppable.
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The duck is sliced thick and chunky, its lean texture having a firm chew. The braise seems light on the duck, having a mild meaty savoury sweet herbal note.
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The rice is fluffy, infused with grainy herbal sweet earthy notes from the braising gravy, but has no yam / taro chunks.
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The chili contains white vinegar, punchy with tangy sour zesty spice notes, probably a little overpowering. The braised egg is alright.
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Duck Rice
Double Spring Teochew Lor Duck Kway Chap
@ Pek Kio Market & Food Centre, 41A Cambridge Road #01-38
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More details:
https://ivanteh-runningman.blogspot.com/2022/10/best-of-singapore-hawkers-duck-rice.html

Owner-Chef Mr Ong has been tweaking the recipe for his secret braising gravy since he started in 1974.
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The rice is infused with the gravy, giving it a pronounced sweet salty flavour, though without yam / taro. It also has a noticeable firmer texture than elsewhere, which might not appeal to all.
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The braised duck is boneless and lean with a slight tender chew, carrying the notes from the soy and spices in the braising gravy, meaty sweet salty savoury herbal in flavour.
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Slices of crunchy juicy cucumber and crisp spring onions, with vegetal sweet notes, lend a nice contrast to round out the meal.
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Duck Rice
Cheok Kee Boneless Braised Duck
@ Geylang Bahru Market And Food Centre, 69 Geylang Bahru #01-35
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More details:
https://ivanteh-runningman.blogspot.com/2022/10/best-of-singapore-hawkers-duck-rice.html