Long House Soon Kee (Boneless) Braised Duck Rice – Messy but Satisfying Duck Rice in Ang Mo Kio

Soon Kee Boneless Duck Rice at the defunct Longhouse Hawker Centre in Thomson has been my family’s favourite for many years. I was too young to remember much of the taste of the duck rice but I could clearly remember several family lunches there when I was a kid. The stall started in Jalan Besar in 1986 before moving to Longhouse in Thomson.

After the place was demolished, one of the brothers, Ong Soon Hwa, opened a stall in Ang Mo Kio while the other opened a stall in Balestier Market. I visited the Ang Mo Kio outlet quite a few times to take away their duck rice. Just a few weeks ago, I finally managed to sit down, have my lunch and meet Mr Ong and his son Jun Ru.

“I started the stall first and got my brothers to help,” explained the very shy hawker. His son, Jun Ru, studied in culinary school and used to run his own bistro. After it closed down, he decided to learn how to make duck rice from his dad. “It is his recipe and if it were to be lost, it would be a waste,” said Jun Ru.

A good plate of duck rice is relatively hard to come by. From the preparation of the meat, to the cooking of rice, and the making of chilli — it is tough work. The duck was nicely tender and juicy, with no hint of gaminess. I always order a plate of innards to share too. The unquestionably delicious yam rice, which is cooked with braising sauce, deserves a special mention. Oh yes, on rainy days, I love to order their comforting duck porridge too!

The shine on the duck skin caught our attention immediately! Long House Soon Kee (Boneless) Braised Duck Rice’s gravy is concocted from a myriad of herbs and spices, making it thick and fragrant. If you are someone who prefers the Teochew-style braised duck with light braising sauce, then this is not for you. The expertly-sliced braised duck meat and rich gravy make a perfect combination. I like that they give a decent amount of refreshing cucumber slices which cut through the heaviness of the meat.

If you are dining solo, choose from the Braised Duck Rice ($4), Braised Duck Noodles ($3.50) or Braised duck porridge ($3.50). I would usually go for the Braised Duck Rice which comes with duck meat, yam rice drizzled with braising sauce, herbal-flavoured soup, eggs and peanuts. Don’t forget to get the chilli dip which comprises sambal, garlic and vinegar. It’s piquant and super shiok!