Latest news with #DuckRice
Yahoo
22-06-2025
- General
- Yahoo
Kun Ji: Duck rice that's more than 40 years old ain't no quack!
When my mum told me that there was a duck rice stall that's been in business since her working days, could I not try it out? Ever since Kun Ji settled down in Marine Parade Central's Promenade Market @ 84, they've been serving customers for more than 40 years. You have no idea how glad I was to get an early lunch, because a queue started forming behind me once I stepped up to the stall. It was barely noon and the queue was quickly shaping into an 'L', so I suggest you get there fast! If the sight of these gleaming braised ducks hanging behind the glass isn't enough, the herbal scent of braising liquid rich with duck fat is sure to win you over. I can tell you that it worked wonders against me, at least. With slices of duck piled high, the Braised Duck Rice (S$5) doesn't need extravagant garnishes. And this isn't that sort of 'half-duck-half-fat' sort of scheme either — I'm talking solid, juicy meat packed atop a rice-shaped hill. Now before I talk about the duck meat, can I just say that I loved this rice? The uncle had a separate container for the braised rice. Each grain was drowned in the braising liquid and took on this shiny brown hue that made me salivate. Don't tell me to have plain white rice with a splash of sauce, because I'm the kind of person who asks for two more scoops of that luscious zhap. The juices and the rendered fat on these slices of duck were blinding. Each mouthful squeezed out more of that aromatic zhap that was absorbed into the meat during the braising process. Gamey taste? Kun Ji and I don't know her. The meat was tender but still had a chew to it. Every bite mixed with rice reminded you of the duck meat's presence. The duck was the highlight of this plate through and through. The cucumbers provided a refreshing crunch and the soft, seasoned rice served to accentuate the boldness of the duck's umami perfectly. When faced with the temptations of Rice (S$4) and Roasted Pork Rice (S$4) but only one stomach to fill, do the right thing and get the Roasted Pork Rice (S$5). Served on a bed of fluffy white rice drizzled with sweet and savoury sauce, the Char Siew Roasted Pork Rice smelled heavenly. There was that charcoal-grilled smokiness, but I liked that there weren't any hard, blackened edges of meat. 11 best food stalls at Tanglin Halt Market for a feast Gleaming with sauce, Kun Ji's char siew was a succulent gem of a bite. It was sweet and tender, pairing well with the mellow rice. The uncle was definitely generous with both types of meat. For S$5, I'd say I got my money's worth! One thing I love about modern society is the availability of boneless meat, especially for roasted pork. It's a convenience some people overlook, but not Kun Ji. There weren't any round bits of bone concealed by sauce, and I peacefully savoured every bite of crispy skin and soft meat. However, I do think that the roasted pork could use less salt, as I needed two spoons of rice to balance out the flavour. I decided to add a side of Tau Kua (S$0.70) to my order as well. The white, squishy squares of pressed tofu soaked up all that braised sauce. Dipped in Kun Ji's garlicky, chicken rice-style chilli, it was a gentle and savoury mouthful with a little kick. While I did enjoy the taste of the braised tau kua, I expected a bit more than the 6 slices I was given. Given the time we live in, though, I'll just be happy that it wasn't priced over a dollar. This bowl of complimentary soup was the perfect end to a carb-rich feast. It was light and full of the aroma of Chinese spices, but also seasoned to a tee. The warm soup loosened up the remaining pearls of rice on my plate, making an impromptu porridge that soothed my stomach. This wasn't any regular rice bowl-sized affair either. I'd expect to pay a few dollars for this soup anywhere else, yet Kun Ji offers it with all rice dishes. Don't mind me, I'm busy slurping this beauty of a soup while it's still hot! All I can say is, 'as expected of a store that's been open for more than 40 years'. And I mean it. There is a structured assurance to the meal I've had there — like you could count on it to satisfy you. It's the sort of food you'd fall back on if you were at a loss for what to eat. Somewhere you bring your friends or kids because you 'know a place'. It's comforting, affordable and 100% worth it. That's Kun Ji. Expected damage: S$4 – S$6 per pax Haig Road Kolo Mee Showdown: Lin Yu Mei vs Lee Kolo Mee The post Kun Ji: Duck rice that's more than 40 years old ain't no quack! appeared first on
Yahoo
16-03-2025
- General
- Yahoo
Heng Gi Goose & Duck Rice: This 70-year-old stall has a Michelin recommendation, but does it impress?
Amongst the fowl that I've tried, duck ranks pretty high on my list. It's not as universally accepted as chicken because of its 'gamey' taste, but I can't get enough of it. I'm fairly certain there's a point where even I will find a piece of duck too 'ducky' for me, but today is not that day. I read about Heng Gi Goose and Duck Rice in Tekka Centre, and decided to give this stall a shot. I arrived bright and early to ensure I was able to choose from everything they had on offer, since they're known to run out of ingredients during the lunch rush. Although it has 'goose' in the name, Heng Gi Goose and Duck Rice no longer sells goose (which makes me very sad) and focuses solely on its braised duck now. They've been around for at least 70 years, and have a loyal following for their food. Two stickers lauding their recommendation in the Michelin Guide are visible: One in 2022, and one in 2024. Time to see what the fuss was about. A portion of Duck Rice starts from S$4, with Duck Drumstick Rice being S$7. Tofu and Eggs are available at S$0.70 each. There's also a selection of offal available, although I didn't see their prices available on the stall. I decided to order Duck Rice, and add on an Egg as well as a side of duck liver for S$1. The total came up to S$5.70, which was still within the realm of reason for me. The rice is served in a separate bowl, with the meat, egg and liver on another platter. Both are generously showered with the braising liquid or sauce. I also helped myself to their fiery red chilli, which was in a large metal tub at the front of the stall. I noted that the consistency was extremely liquid and had a strong vinegar smell. Several of Heng Gi's reviews mentioned that the portion of duck meat seemed to be quite woeful of late, and they don't seem to be completely unfounded. At a glance, I was given more liver than duck meat – it evened out, I suppose. The Houson Duck: Award-winning Teochew duck rice from my childhood For the duck meat, I was served the breast portion. Most people I know prefer the drumstick, but the breast is my favourite cut of the duck. While the meat was tender enough, I found it a touch dry. The sauce was very salty and overpowered the other flavours present. The duck liver had varying textures in each slice. Some slices were creamier than others, and some were bordering on overcooked. Despite the inconsistency, the liver had a good flavour and didn't taste bloody or 'off'. I decided to taste the scary-looking chilli as-is. Instead of being met with hellfire in my mouth, I was hit with sourness so strong my cheeks felt like they were being vacuumed up from the inside. There was definitely some heat, but it faded just as quickly as it arrived. I dipped a piece of duck meat into the chilli and layered it on some rice. The combination worked perfectly, with the sharp tartness of the chilli playing up the meatiness of the duck. Like a moth drawn to a flame, I kept going back for more and more of this extremely sour and spicy concoction. Reviews had talked about how the chilli sauce was way too sour, but I loved it. The accompanying soup was a simple affair, and had a strong herbal note compared to the braising sauce. It was a bit thin and lacked body, though. While I can't definitively say what a Michelin-recommended braised duck should be like, I felt that Heng Gi's rendition wasn't quite it. It was far from a bad plate of Teochew braised duck and the chilli was good, but it failed to wow me. Sometimes I wonder what the criteria for getting a Michelin recommendation is, but I guess only the folks at Michelin would know. Expected damage: S$4 – S$7 per pax Tai Dong Teochew Duck Rice: Traditional braised duck rice with over 30 years of history The post Heng Gi Goose & Duck Rice: This 70-year-old stall has a Michelin recommendation, but does it impress? appeared first on
