Owner-Chef Mr Ong has been tweaking the recipe for his secret braising gravy since he started in 1974.
.
The rice is infused with the gravy, giving it a pronounced sweet salty flavour, though without yam / taro. It also has a noticeable firmer texture than elsewhere, which might not appeal to all.
.
The braised duck is boneless and lean with a slight tender chew, carrying the notes from the soy and spices in the braising gravy, meaty sweet salty savoury herbal in flavour.
.
Slices of crunchy juicy cucumber and crisp spring onions, with vegetal sweet notes, lend a nice contrast to round out the meal.
.
.
.
Duck Rice
Cheok Kee Boneless Braised Duck
@ Geylang Bahru Market And Food Centre, 69 Geylang Bahru #01-35
.
More details:
https://ivanteh-runningman.blogspot.com/2022/10/best-of-singapore-hawkers-duck-rice.html