He Ji Braised Duck: Long queues for braised duck rice & kway chap in West Coast Market Square
During my previous visits to West Coast Market Square, I noticed that a particular stall in the middle of the hawker centre had a constant long queue of customers. He Ji Braised Duck has always easily been the most popular stall in the market; it always stood out because of the line that snaked between the tables for its duck rice and kway chap.
Duck rice isn't a dish I usually order, but it does hold a special place in my heart as one of my childhood meals. So naturally, I was curious to try what He Ji Braised Duck had to offer. Would the fare be worth waiting for and the consistently long queues finally make sense? There was only one way to find out: by joining the line myself.
While the food preparation process wasn't exactly speedy, I arrived at a good time when there weren't too many people waiting before me. The prices of the dishes were clearly stated on their signboard, though I wish they had displayed the prices of add-on ingredients as well.
For greater grab-and-go convenience, saucers of sambal had been placed on a tray at the front. I also observed another customer taking away duck rice ask for chilli to be added to his order.
Braised Duck Rice with soup costs S$4/S$5, but there's another option for a Duck Rice Set Meal (S$4.50) that includes egg and tofu. He Ji also offers (S$4.50 per set) and Braised Duck Porridge or Noodle (S$4/S$5) if you'd like something different!
I took a moment to admire the heaping plate. The ingredients and rice were doused in a thick brown gravy that glistened invitingly in the light.
It felt only right to start with the boneless braised duck. One bite proved it rich and tender, with meaty and juicy flesh. There wasn't a lot of skin or fat on my plate of duck, which I didn't mind since I prefer lean meat. For the pieces that did, the skin and fat were thick and soft and needed several chews.
Coated in sticky and flavourful gravy, the slices were very umami and quite enjoyable. Typically, I'd opt for more meat but judging by the proportions of the dish and its ingredient quantities, this seemed fairly reasonable.
The yam rice packed some savoury flavour, though not very strong. While the grains mostly clung together, they were light and cooked well, leaving them soft right through. Each grain picked up the thick gravy well, and I noticed it was very viscous, possibly because of a lot of cornstarch.
The Houson Duck: Award-winning Teochew duck rice from my childhood
Soft and smooth, the firm tofu had a beany flavour that matched the rest of the umami well. The fresh cucumbers added a pop of freshness to the dish, though I wish He Ji Braised Duck had given more of them.
My order also came with half a braised hard-boiled egg. The eggy flavour, being another savoury component, was a palatable addition to the gravy and rice.
I'd added Braised Peanuts for S$0.80 and received a pretty generous portion. My request convinced the auntie who ordered after me to do the same, and I can imagine she must've been happy with the choice.
I'm glad I did because the braised peanuts were delish! Soft and fragrant, they gave the dish another layer of sweet nuttiness that went with the earthy rice nicely.
Dipping the duck into the sambal, I found that it provided impressive heat. The notes of belacan and garlic were quite powerful and I only needed a bit of the chilli for the spice to kick in.
The dark soup tasted stronger than the rice and sauce. Spring onions had been sprinkled into the piping hot bowl, giving it a very pleasant herbal aroma. There was a tinge of sweetness either from the spices and herbs or sugar, making it a great complement to the main dish.
My first experience eating at He Ji Braised Duck was a positive one! It was a pleasure to have a decent plate of duck rice to fulfil my lunchtime hunger. I would have liked more meat in my dish, but after taking into account the amount of the other ingredients, I found the portion quite reasonable.
If you like braised duck with very thick gravy, I recommend you give this stall a shot. Just come down early before the lunch hour, since the queues can get pretty long!
Expected Damage: S$4 – S$5.30 per pax
Heng Gi Goose & Duck Rice: This 70-year-old stall has a Michelin recommendation, but does it impress?
The post He Ji Braised Duck: Long queues for braised duck rice & kway chap in West Coast Market Square appeared first on SETHLUI.com.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
2 days ago
- Yahoo
Kun Ji: Duck rice that's more than 40 years old ain't no quack!
When my mum told me that there was a duck rice stall that's been in business since her working days, could I not try it out? Ever since Kun Ji settled down in Marine Parade Central's Promenade Market @ 84, they've been serving customers for more than 40 years. You have no idea how glad I was to get an early lunch, because a queue started forming behind me once I stepped up to the stall. It was barely noon and the queue was quickly shaping into an 'L', so I suggest you get there fast! If the sight of these gleaming braised ducks hanging behind the glass isn't enough, the herbal scent of braising liquid rich with duck fat is sure to win you over. I can tell you that it worked wonders against me, at least. With slices of duck piled high, the Braised Duck Rice (S$5) doesn't need extravagant garnishes. And this isn't that sort of 'half-duck-half-fat' sort of scheme either — I'm talking solid, juicy meat packed atop a rice-shaped hill. Now before I talk about the duck meat, can I just say that I loved this rice? The uncle had a separate container for the braised rice. Each grain was drowned in the braising liquid and took on this shiny brown hue that made me salivate. Don't tell me to have plain white rice with a splash of sauce, because I'm the kind of person who asks for two more scoops of that luscious zhap. The juices and the rendered fat on these slices of duck were blinding. Each mouthful squeezed out more of that aromatic zhap that was absorbed into the meat during the braising process. Gamey taste? Kun Ji and I don't know her. The meat was tender but still had a chew to it. Every bite mixed with rice reminded you of the duck meat's presence. The duck was the highlight of this plate through and through. The cucumbers provided a refreshing crunch and the soft, seasoned rice served to accentuate the boldness of the duck's umami perfectly. When faced with the temptations of Rice (S$4) and Roasted Pork Rice (S$4) but only one stomach to fill, do the right thing and get the Roasted Pork Rice (S$5). Served on a bed of fluffy white rice drizzled with sweet and savoury sauce, the Char Siew Roasted Pork Rice smelled heavenly. There was that charcoal-grilled smokiness, but I liked that there weren't any hard, blackened edges of meat. 11 best food stalls at Tanglin Halt Market for a feast Gleaming with sauce, Kun Ji's char siew was a succulent gem of a bite. It was sweet and tender, pairing well with the mellow rice. The uncle was definitely generous with both types of meat. For S$5, I'd say I got my money's worth! One thing I love about modern society is the availability of boneless meat, especially for roasted pork. It's a convenience some people overlook, but not Kun Ji. There weren't any round bits of bone concealed by sauce, and I peacefully savoured every bite of crispy skin and soft meat. However, I do think that the roasted pork could use less salt, as I needed two spoons of rice to balance out the flavour. I decided to add a side of Tau Kua (S$0.70) to my order as well. The white, squishy squares of pressed tofu soaked up all that braised sauce. Dipped in Kun Ji's garlicky, chicken rice-style chilli, it was a gentle and savoury mouthful with a little kick. While I did enjoy the taste of the braised tau kua, I expected a bit more than the 6 slices I was given. Given the time we live in, though, I'll just be happy that it wasn't priced over a dollar. This bowl of complimentary soup was the perfect end to a carb-rich feast. It was light and full of the aroma of Chinese spices, but also seasoned to a tee. The warm soup loosened up the remaining pearls of rice on my plate, making an impromptu porridge that soothed my stomach. This wasn't any regular rice bowl-sized affair either. I'd expect to pay a few dollars for this soup anywhere else, yet Kun Ji offers it with all rice dishes. Don't mind me, I'm busy slurping this beauty of a soup while it's still hot! All I can say is, 'as expected of a store that's been open for more than 40 years'. And I mean it. There is a structured assurance to the meal I've had there — like you could count on it to satisfy you. It's the sort of food you'd fall back on if you were at a loss for what to eat. Somewhere you bring your friends or kids because you 'know a place'. It's comforting, affordable and 100% worth it. That's Kun Ji. Expected damage: S$4 – S$6 per pax Haig Road Kolo Mee Showdown: Lin Yu Mei vs Lee Kolo Mee The post Kun Ji: Duck rice that's more than 40 years old ain't no quack! appeared first on
Yahoo
21-05-2025
- Yahoo
$2.20 fried noodles with add-ons at Upper Boon Keng
If you've been wondering where to get an affordable, filling meal, check out Cheng Yi Bee Hoon (诚意经济米粉) at Upper Boon Keng Market and Food Centre. Yes, even with an added egg and meat, prices here linger around the S$2 mark! Open from 5am to 2pm from Thursday through Tuesday, Cheng Yi Bee Hoon is the perfect choice for a quick breakfast before heading into the daily grind. Since breakfast is touted as the most important meal of the day, what better way to start your morning than a plate of flavourful fried noodles? Especially when said dish doesn't hurt the wallet! Cheng Yi Bee Hoon offers this mouth-watering plate of fried noodles, complete with a sunny-side-up egg and crispy luncheon meat pieces, for just S$2.20. I'm getting hungry just by looking at these thick, shiny noodles coated evenly with sweet and savoury sauce. Not to mention that fried egg, with a slightly gooey centre that covers the noodles in a mild and creamy glaze. There's no way you're going to be hungry before lunchtime. Besides fried noodles, Cheng Yi Bee Hoon also offers – you guessed it – . You can add to the stir-fried with sautéed cabbage and sliced fish cake to make the dish more filling. Yet, the price remains within S$2, and you can even ask to upgrade your meal to a large portion for an additional 50¢. So, if you're looking for a new breakfast spot that won't break the bank, why not try Cheng Yi Bee Hoon if you're in the vicinity? New The Cathay food court's handmade noodles, Teochew fish soup, fried wok goodies & more The post $2.20 fried noodles with add-ons at Upper Boon Keng appeared first on
Yahoo
11-05-2025
- Yahoo
Ping Kee Popiah: Amiable elderly couple runs 30+yo stall selling only 2 dishes — popiah and kueh pie tee
Popiah reminds me of time spent with my family during the circuit breaker, where we would order DIY popiah sets to assemble at the dining table every other weekend. I didn't think I'd be able to find a stall that could replicate this tender feeling, but that was before I tried Ping Kee Popiah at Sembawang Hills Food Centre. For those unfamiliar with this Chinese delicacy, I'm honoured to be the one introducing it to you! Popiah, which translates to 'thin pancake' in Teochew, is essentially a tissue-thin crepe stuffed with a delicious assortment of veggies, egg, peanuts and sometimes even meats, if fancy enough. Let me walk you through my experience this morning: Gloomy skies, strong, cool winds and a relatively empty hawker centre with just enough chatter and pitter-patter for background noise. As if my cosy morning couldn't get any better, the ah ma running Ping Kee Popiah beckoned to me, smiling, 'Xiao mei, what do you want to eat?' After ordering, I watched the ah gong stuff my popiah generously with ingredients and roll it all up tightly with the prowess of a… err, popiah master? According to a few Facebook netizens, the couple running this stall has been selling only these 2 dishes for the past 30+ years they've been in business. Not to doubt them, but for the prices and in this economy, how good must it be for them to have sustained their business till now? With only 2 items on the menu, it was a no-brainer that I'd get one of each — one roll of Popiah (S$2) and a set of Kueh Pie Tee (S$3.50 for 4). Popiah, quite literally, does not exist without the crepe; the 'thin pancake'. It is why this is my first determining factor for what makes a popiah good. Happy to report that this one is, in fact, great! It was a good in-between, thin enough not to overpower the dish with its doughy taste, but not too thin such that I could still depend on it to envelop all the ingredients without breaking apart the moment I pick it up. The filling was a mix of the classic — julienned braised turnips (or jicama), cabbage and tiny pieces of egg, topped with a crunchy mix of roasted peanuts and fried flour bits. The main ingredient, the jicama, was deliciously braised in a savoury and rich flavour that still retained the natural sweetness of the fresh root veggie. A moment for the crunch, please. Although meagre in portion, don't underestimate what it brings to the popiah! I thoroughly enjoyed how the nutty crushed peanuts and crispy flour bits contrasted against the chewy wrapper and soft veggies, contributing to a satisfying mouthfeel. Frankly, I was feeling a little gaslit because most reviews I've seen of Ping Kee Popiah mentioned their lap cheong (Chinese sausage), yet they were nowhere in sight. I went as far as to dissect each piece, but to no avail; there simply was no meat. Hais. 20 food spots at Yishun & Sembawang that you'll want to take unpaid leave for Kueh Pie Tee is like popiah's charming little sister; she shares similar features but tries her best to flaunt her own flair. That's how I felt about this one, at least. Even with the same base ingredients of braised turnips and egg, its taste was distinctly different from the popiah. My guess is that it's attributed to the chilli sauce used. Here, it was on the sweet side with a tangy note, compared to the popiah's potent and salty one that carried a spicy kick. Also, does anyone else like the shell a tad bit soft, or… just me? I appreciated that this shell wasn't the crispiest, but of course firm enough to still retain its shape and hold the ingredients together. It had a pleasant eggy taste to it, too. The best way to enjoy kueh pie tee is by stuffing the whole thing in your mouth (according to me). Each ingredient carries its own unique texture and flavour profile, which just makes for an explosion of juices and a perfect bite. In a world of chicken rice, wanton mee and fishball noodle stalls, old school snacks stalls like Ping Kee Popiah are sparse. From the ordering experience to licking every crumb clean, my heart and tummy are warm and full. I can't say it's the best for sure, but something about it tastes a little like home, and I stay in the West, mind you. If I ever happen to be in the area, Ping Kee Popiah will definitely be my choice for a meal fix. Expected damage: S$2 – S$3.50 per pax Bites by Ann Chin: Michelin popiah, loaded waffles & local bites in hole-in-wall eatery The post Ping Kee Popiah: Amiable elderly couple runs 30+yo stall selling only 2 dishes — popiah and kueh pie tee appeared first on
