I was at Serangoon Garden food centre to review Tan Soon Mui for Tried & Tested: Beancurd. Since it was lunch hour, I wondered which stall I should try out. There were two prominent queues — one for pig organ soup, the other for braised duck. Well, since I don’t eat pig organs, it was a no-brainer.
The good: Rich, dark gravy, obviously made with a good quality dark soy sauce. This is the old-fashioned, Teochew home-style kind of sauce. What I like is that they didn’t overwhelm the braising sauce with herbs and spices like star anise and cinnamon. The sauce is flavorful without being too salty. They are also very generous with the rice.
The not-so-good: Not aromatic enough. Perhaps I’m used to my mom’s style where she uses plenty of galangal (blue ginger) and shallots. Also, the meat could have been more tender.
Overall, a very respectable old-school braised duck. However, my gold standard for Teochew braised duck is still Lek Kee.
If you decide to swing by this food centre, don’t miss the tau huay at Tan Soon Mui (#01-41). Also, grab some old-school buns and cakes from Serangoon Garden Bakery (#01-45/46, just next to Ah Seng Braised Duck).
Another well-known stall at this food centre is Shukor Stall. They are the famous roti john stall from now-defunct Taman Serasi Botanic Gardens food centre. But it was closed the day I was there, so no chance to try their legendary roti john.
Ah Seng Braised Duck Rice 亚盛卤鸭饭
49A Serangoon Garden Way
#01-44 Serangoon Garden Market & Food Centre
Mon to Sat: 11am – 8pm (earlier if sold out)
Closed on Sundays