Singapore Eat: Yew Kee Specialities / Yew Kee Duck Rice (友记家传鸭饭) @ West Mall

28 August 2026

Yew Kee Specialities / Yew Kee Duck Rice (友记家传鸭饭) is a prominent Singapore heritage brand known for its traditional Teochew-style braised duck using a family recipe and its signature braised sauce made from over 10 different herbs and spices. Yew Kee began as a humble pushcart stall in Nee Soon, in 1961, before growing into a widely recognised brand with over 30 locations island-wide. Some of its outlets can be found in West Mall (Bukit Batok), Hillion Mall (Bukit Panjang) and Jurong Point (Jurong West).

Yew Kee Specialities (友记家传鸭饭) @ West Mall

Yew Kee Specialities offers braised duck rice as their specialty dish, alongside other combinations, like Teochew braised set, braised duck noodle / kway teow / porridge, and also kway chap set (no duck meat), char siew chicken rice / noodle and braised pig’s trotter. Side dishes and add-ons are available too.

The Specialty Braised Duck Rice (招牌卤鸭饭) is served with deboned braised duck meat on rice that is well-coated with braised sauce and accompanied by standard ingredients — half a braised egg, half braised dried tofu, big braised peanuts and pickled mustard — and a bowl of soup. The duck breast meat, dribbled with a thick, sweet-savoury sauce, is tender with not much fats under the skin and the soup has smooth, herbal-savoury flavour. It is delicious indeed.

The Braised Duck Porridge (卤鸭粥) has standard ingredients added on hot porridge with smaller cuts of skinless braised duck meat and savoury braised sauce. The porridge is cooked till ultra-soft and can be swallowed easily. The soft, tender duck meat goes so well with the soft porridge, soft peanuts, soft tofu, etc, creating a comforting soft dish.

The Yew Kee Set (友记套餐) — opted for kway chap to go along — is served with their signature braised duck meat, a braised egg, braised dried beancurd, braised peanuts, preserved mustard and bean sprouts drenched in braised sauce and dribbled with thick, sweet-savoury sauce — consider it an upsize-version of the duck rice dish above if I had opted for rice.

The kway chap is nicely-cooked, well-separated and added with braised sauce with distinct herbal flavour and subtle notes of chopped coriander and fried shallots. The duck meat offers its tenderness, as usual, with the braised egg and beancurd offering firmer textures and crunchiness from bean sprouts and preserved mustard.