Chuan Kee Boneless Braised Duck – New Entrant in Michelin Bib Gourmand 2018!

Chuan Kee Boneless Braised Duck has no shortage of customers. I dropped by Ghim Moh Market & Food Centre on a weekday afternoon and there were still customers patronising the stall even though it was pretty late. Chuan Kee’s popularity clearly didn’t go unnoticed – the stall was awarded the Michelin Bib Gourmand for the very first time in 2018! The stall might have just received this award, but they’re definitely not the new kid on the block.

I struck up a conversation with the man who was serving me and he told that the stall has been open for more than 10 years! However, as I pried deeper and asked about the recipes for their dishes, he showed signs of reluctance. It would seem that Chuan Kee’s recipe is a well-kept secret! Chuan Kee’s menu is simple enough. You’ve got three options — Duck Rice ($3/$4/$5), Duck Noodles ($3/$4/$5), or Duck Porridge ($3/$4/$5).

I had to dive straight into their signature dish, the Duck Rice ($3). I wasn’t feeling hungry when I arrived at Ghim Moh. But, my mouth began to water as I looked at the dark and luscious sauce that coated the duck. Before I had a bite of the braised duck, I decided to try a spoonful of rice. It was absolutely delicious! The rice had a tinge of sweetness, and robust duck-infused flavours from the sauce. It was perfectly cooked through but it still retained a tantalising bite. Since the rice wasn’t sticky or mushy, I could taste each grain of rice in every mouthful.

The braised duck itself wasn’t as impressive though. Even though the meat was tender, it was definitely on the drier side. There were, however, some pieces that still had a layer of fatty skin, which helped immensely. Sweet and slightly herbaceous, the dark gravy also helped to moisten and flavour the duck meat tremendously. The chilli sauce on the side was also a great accompaniment to the dish. The chilli had a delightful acidic tang, as well as a strong hit of garlic. The soup, which had a strong herbal taste, but was not overly bitter, had just the right balance of saltiness and sweetness.

If you like egg noodles, you’ll enjoy Chuan Kee’s Duck Noodles ($3). These egg noodles are thoroughly coated with the sweet braising sauce and is topped with slices of duck. Despite being a massive fan of egg noodles, I felt that the eggy flavour of the starchy noodles overpowered the taste of the sauce. Don’t get me wrong, it was still delicious though! The spoonful of sambal chilli wasn’t mouth-numbingly spicy, and it had a lovely sweet tang, which made the noodles even more flavourful.

I generally don’t order porridge when I’m eating out, but Chuan Kee’s Duck Porridge ($3) really hit all the right spots. Their porridge isn’t too gloopy, nor is it too runny. The porridge had a velvety texture, and was seasoned perfectly with the dark sauce. I can definitely see myself craving for this warm and hearty bowl of porridge on a rainy day!

Chuan Kee Boneless Braised Duck’s steady stream of patrons is a testament to its popularity. Don’t go there expecting to gain an insight into their recipes though!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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