Classic deboned Teochew-style duck rice - discover the art of braising and slicing

Mr Chan Chu Kuang learnt the skill of braising from his brother-in-law, who used to sell duck rice as a street hawker near Thong Chai Medical Institution. Having mastered his skills, Mr Chan set up his own stall in 1987 at the now-defunct New Market by the Singapore River near Clarke Quay.

Sticking close to the old school recipe, the poultry is simmered for hours using spices like star anise, five spices, licorice, garlic, and more. Duck meat is served deboned and thickly sliced with precision, almost comparable to that served in restaurants. Other than braised duck, sides like braised offal, tofu and egg are also served. Just blanket the luscious dark sauce with duck oil over the white rice, you are sure to gobble one bowl after another. It is of no surprise that the savoury dish has ardent supporters as seen from the snaking queue.

Besides the succulent duck meat and packed-with-flavour innards, Mr Chan's homemade chilli sauce also gives the condiment a spicy and tangy zing.

Give it a try if you head down to the Alexandra Village Hawker Centre. You might regret not having met the stall earlier!

Operating hours:
12pm - 4pm
Closed on Thu, Fri

Address:
#01-84, Alexandra Village Hawker Centre,
Singapore 150120

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