Rui Heng Braised Duck

This mess of food is one of the best braised duck I had for a very long time.

The braised duck meat was soft and tender, the sauce was thick and have the right sweetness

Both The chilli that was provided were good. Duck meat eat with the dry sambal chilli. Braised pork eat with the water kway chap chilli.

The braised pork was a little hard though.

But come here for the duck meat. Its really good.

The kway chap platter comprises braised pork, pig’s skin and intestines, braised egg, fish cake, tau kwa, and tau pok.

Read: https://www.misstamchiak.com/rui-heng-braised-duck/

I googled, Seth says this place legit, I ate, I'm impressed.

Steady lah bro.

Rui Heng Braised Duck is nestled relatively deep inside the heartlands, which is why I am constantly surprised by the queues forming at the stall. They serve what is probably the best duck porridge that I have had in Singapore.
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There are two types of braised duck usually found in Singapore: the Hokkien style with the sweet, gooey lor (gravy) or the Teochew style which is salty and less viscous. I usually only go for the Teochew style but I'll make an exception for Rui Heng.
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What makes me patronise them repeatedly is the great, consistent quality of food and the incredible value for money. They have one of the best Hokkien styled ducks that I've come across. An almost fork tender texture for the meat(yes, even for the tougher parts of the duck like the breast) and fats which have managed to seal in the flavours from the braising. The sweetness from the lor is not overpowering and you still can get hints of spices which indicate the complexity in making the lor. Most of their dishes go for $3 but come with portions that would likely cost twice the price elsewhere.
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Even though my go-to is the Duck Kway Teow Soup (mainly because it goes best with chilli padi), I recommend going for the dishes that come with their signature lor. That means everything other than Duck Noodles soup.
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Blk 703, Hougang Avenue 2, Singapore 530703