500 Clemenceau Avenue North
#01-13 Newton Food Centre
Singapore 229495

(open in Google Maps)

09:00am - 12:00am

09:00am - 12:00am

09:00am - 12:00am

09:00am - 12:00am

09:00am - 12:00am

09:00am - 12:00am

09:00am - 12:00am

View Address & Details
Managing this business?
Use our tools to maintain your business info and view analytics to reach more customers.
Claim your page now for FREE

Shop vouchers

Enjoy dining without burning a hole in your pocket, no membership required


From the Burpple community

Stall serves up duck rice, kway chup and chicken noodles...a wide range really. They even send your order to your seat! Something rare at food centres these days.

1 Like

Ordered duck noodle (small) for $4. For me, it didn’t taste good.

1 Like

Braised & Roasted ones were common, but deep fried ones? 😊 My first experience with it and love it! "Giam pang giam pang" 😋
Kwee Heng have been around at Newton hawker ctr for many many years. Braised duck was their forte and they have kway chap too. Thank you Roy for recommending.
Kwee Heng 贵興
Newton Food Ctr
500 Clemenceau Ave North
Stall no. 01-13
Singapore 229495
Thurs to Tues 8am - 12mn
A great supper place too!


A happy hawker is a good hawker, being contended with the smiles and conviction from repeat customers. Better than any other accolades.


The only duck noodles I know of since young. Still as yummy till today.

1 Like

If you asked me to choose between soy chicken and braised duck, the choice is clear! Anytime a teochew braised duck will outshine a roast duck or roast chicken, generally speaking. The texture of the flesh, the braised flavour from the herbs and the duck fat, if done well will certainly leave that umami on your palette. Spare the braised sauce, I would even say, for the saltiness and herb (star anise and cinnamon) might sometime cover these original flavours. At the right fatiness the flesh will come tender. That is the case for Kwee Heng everytime, the consistency is simply remarkable. I ask to spare the sauce on the Kway Teow just add some cooked soy & oil (what the Cantonese refer to as 豉油熟油), throw in some pork lard and spring onion. Its the best way to enjoy this dish. Ok, all that said, give the man a Michelin please.