They live up to their claim: the braised duck here is indeed authentically Teochew!
Braised duck, tau kwa, and stewed kiam chye for two, S$11.50.
Being a true-blue Teochew and having a mom who makes the best Teochew soy sauce-braised duck, it’s not easy for me to find one that’s worthy of recommendation.
What I like about Lek Kee’s duck is its consistent quality and old-school taste. Braised simply with good quality soy sauce and aromatics, it has none of that pungent 5-spice powder marinade, which is not authentically Teochew at all!
Chopped up and served with the bone on, this is the best way to enjoy poultry as the bone has lots of flavor. No, no, none of that “boneless duck” nonsense for me. The fun is nibbling on any remaining meat and sucking on the juicy bones!
Another very important mark of authenticity: the gravy splashed over the duck is the clear braising sauce, not the yucky, starch-thickened kind.
Because we opted for the leg and dark meat area, it was pricier than normal, but the mother-in-law and I enjoyed the succulent and springy meat. The portion of meat was generous, but they were a little stingy with the rice.
For sides, the must-order items for me are the stewed kiam chye (pickled mustard green) and braised tau kwa (firm tofu). The kiam chye is simmered till soft and not too salty, while the tau kwa has the flavor of the braising sauce but still silky soft.
Other braised side dishes include hardboiled egg and duck wings. If you’re feeling adventurous, try the liver and gizzard!
Authentic Teochew braised duck.
Lek Kee Authentic Teochew Braised Duck
Blk 32, New Market Road
#01-1104
People’s Park Food Centre
Singapore 050032
Tel: (65) 6532 6796
Hear Julia on radio every Thursday at 11:10am & 12:10pm as she shares a Foodie Lunch Pick on 938LIVE's Lunch Box with hosts Howie Lim and Desmond Wong. 
Oh yum! Also, interesting how the dark meat is the more expensive choice as opposed to here in the US!
Sounds terrific!
A little recommendation, I found these to be so delicious and useful in my kitchen: http://bajoseasonedsalts.com/
Cheers.
John
Very nice. I have also a site for recipes for cooking. See. I love your recipes. I am from the Slovak Republic. Be translated through Google translate http://www.irecepty.com
Its very nice. I like your blog very much,.
Thanks for posting.
Katie
The authentic braised duck looks good. Like to rinse some of the sauce on the rice ha.
wa.. the way u describe the duck… make me drool la… like so delicious….
btw.. I am Huat Koay from PenangTuaPui.com… and I am Teo Chew.. i love Duck duck.. yum yum…
nice blog u had……
I’m salivating already!
Yummy photo and description. I’m putting this down on my list of “to-eats” for my next trip to Spore.
I’m salivating already!
Yummy photo and description. I’m putting this down on my list of “to-eats” for my next trip to Spore.