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 - 4pmClosed on Thu, FriAddress:#01-84, Alexandra Village Hawker Centre, Singapore 150120Music from #Uppbeat (free for Creators!):https://uppbeat.io/t/mark-july/fly-highhttps://uppbeat.io/t/sky-toes/the-summit*****************Join HappyCat. for more food adventures! Watch the latest videos here:Handmade Yong Tau Fu -- A perfect meal.https://youtu.be/25468PO8yZwTraditional Huat Kueh made in-house in a hawker centre | Red Hill Huat Kuehhttps://youtu.be/-EpEgWl9Xx8*****************Check out our Social Media pages for our trails: We cordially invite you to join our Facebook group, & support our heritage hawker food offered by our hardworking stall owners. https://www.facebook.com/groups/1631153023937667Instagram: https://instagram.com/happycat.heipimaoIf you have a story to share and are keen to be featured on the channel, drop us an email!
[email protected]