Even though the boyfriend doesn’t like to eat bak kut teh, one good thing about him (or rather, his family) is, his parents (who are teochew) braise their own ducks at home during special occasions. And when I knew about it, I was so excited and told him I want to learn how to braise a duck!
I don’t know why, I am really not a fan of roast duck. But when it comes to braised duck, it becomes a different story. When I was at Tekka Centre, many of you have recommended me to try Heng Gi Goose and Duck Rice. The rest have commented that the original stall owner, Uncle Yang, is no longer there and hence standard dropped. Thanks Rayner’s tip off, I found Uncle Yang at Hong Lim Food Centre with his new shop “Ah Heng Duck Rice”!
I guess I am not very particular about my braised duck, unless it is super tough. Just give me a bowl of rice, drizzled with some dark savoury sauce and a few pieces of duck, I am happy.
When I went on a weekday afternoon for lunch, Uncle Yang was helping to serve the rice and collecting money while another guy does the slicing of the meat. There wasn’t much crowd. Ah Heng Duck Rice has nice braised duck which is sliced thin, with a shiok chilli sauce dip. I like the Lor as it is the thin watery type and is sweeter still has enough umami.
Ah Heng Duck Rice
531A Upper Cross Street
#02-64 Hong Lim Food Centre