Eddy’s – Affordable Duck Confit, Mala Spaghetti & Western Fusion Delights

It’s not every day that you chance upon affordable duck confit in a hawker centre — in fact, Eddy’s just might be the first. You might be wondering how on earth does one serve up a dish that usually takes at least a day to prepare in a hawker centre. Even your quickest Internet recipes take a good hour or so. The answer : long hours of prep and hard work. With over ten years of experience under his belt, Chef Eddy Wan decided that he wanted to share his labour of love with the people of Singapore. And thus, Eddy’s was born. 

The Malaysia-born chef has always dreamt of having his own place ever since coming to Singapore to chase his culinary dreams at the age of 19. He started honing his cooking skills at the hotel he was working in, before moving on to become a private chef on a luxury yacht when he was around 25. After travelling around the world for three years, Eddy came back to train in a restaurant and finally had his stall up and running late last year. 

The little stall is tucked away on the second floor of the sprawling two-storey complex of Hong Lim Market and Food Centre, with a neon sign bearing a cheeky little cartoon resembling the chef himself. You can spy many a local twist made to your typical Western fare with flavours like mala and laksa. All condiments, side dishes, and spices are handmade by Eddy, who runs the stall with his wife. 

The signature Duck Confit ($10) has been such a big hit that it gets sold out almost everyday or as Eddy likes to say, “my ducks always run very fast”. Professed to be made with love, the ducks are marinated overnight for 24 hours and seasoned well before they are cooked for at least 14-16 hours. Between a side of aglio olio and mashed potato, I decided to go with the latter. The creamy mound was drizzled in a fragrant gravy and served with a grilled corn on the cob. 

Cutting through the duck was almost as easy as pie. The meat was tender and seasoned well on the inside. The quality was pretty much up comparable to that of the duck confits I’ve had at French bistros. 

One of Eddy’s personal favourites is the Chicken Chop with Laksa Spaghetti ($8.50) so, of course, I had to try it. He mentioned that he often reminisced about his time eating curry noodles back in Malaysia and was inspired to re-create it in his own way. This version includes quite the amount of protein to feed hungry souls out there. 

Topped with his homemade hae bee hiam, the succulent chicken chop had been butterflied before being cooked and cut into strips to make it easy to eat with the pasta. The sauce is slightly thicker than your average laksa broth but it works well when you slurp it up with the al dente pasta. 

It was hard to pick my favorite out of all the dishes I’ve tried, but the Mala Shrimp Spaghetti ($7.50) was a delicious surprise simply because I’ve eaten a number of mala-flavoured dishes and a few of them did not meet my expectations. Eddy made it work and then some. This was one of the best mala fusion dishes I’ve had. It could be due to the fact that he also makes his own mala jiang from scratch. 

The noodles were coated in this spicy concoction and came with a medley of shrimps, mushrooms, broccoli and cherry tomatoes. It really ticked all of the boxes in terms of flavour, quantity, and ingredient-versatility. 

The journey was long but Eddy made it and boy, am I glad that he did. When asked if he had any plans to go beyond the walls of Hong Lim Market and Food Centre to expand his business, he responded with a smile that he is currently happy where he is. “I just want to be a happy chef, a happy man, a happy father and a happy husband to my wife.”

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

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