Ah Heng Duck Rice (同济前阿兴鸭饭), a celebrated hawker stall in Hong Lim Market and Food Centre, is famous for its authentic Teochew-style braised duck with rice and kway chap. Ah Heng’s braised duck rice used to be sold on a pushcart in front of the legendary, former Thong Chai Medical Institute (同济医院) in the early days, thus, the inclusion of “同济前” in its Chinese name. The stall has been included in the Singapore Michelin Guide since 2019.
Ah Heng’s Duck Rice (鸭饭) features tender braised duck meat steeped in a rich, herbal-savoury dark sauce and is served with rice dribbled with the same braised sauce. The dish is accompanied by a chilli dip that is more tangy than spicy and enhances the flavour of the duck meat tremendously. It is a simple dish to savour Ah Heng’s braised duck meat to the fullest.
Aside from duck rice, Ah Heng’s other braised delights can be savour in one single-serving Kway Chap (粿汁) dish. The kway chap is well-cooked until soft and added with braised sauce and fried shallot to flavour it without making it too strong in taste.
Accompanying the kway chap are cuts of braised pork belly, small intestine, big intestine head (大肠头), pig’s skin, braised beancurd and a braised egg — and added-on a serving of the signature braised duck meat. The skin of the pork belly meat are sliced off and braised separately to achieve differently textures — the pork belly meat have firmer, tender texture rather than overly-soft and the pig’s skin is wobbly-soft with gelatinous texture. The intestines are tender, slight-chewy in texture and the big intestine head has subtle “porky” flavour. This is a dish full of satisfaction.
Ah Heng’s range of braised delights can be savour either as duck rice or as kway chap (with piggy ingredients). For more flavours, pair them with a small dish of preserved mustard.
Address:
Hong Lim Market & Food Centre (芳林巴刹与熟食中心), #02-64
531A Upper Cross Street, Singapore 051531
Opening Hours:
6:30am to 3pm | Closed on Monday
Nearby:
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