My Dad, my husband and I visited Gran recently and decided to have lunch at Serangoon Garden Food Centre as my cousin had recommended us to try the popular Teochew style braised duck rice stall that always have a long queue. Finally a peaceful lunch without ‘disturbances’. I couldn’t even recall when was the last time I had a meal with my father so this was one worth remembering indeed.
When we arrived just after 11.00am, there was already a long queue of at least 15 people ahead of us. Most ordered takeaways of packets of duck rice as well as whole ducks. And there were even prepacked ones placed on the table in front of the stall for those customers who called to order their food.
Besides the usual braised duck, they also served up pig’s stomach soup, braised pork, pig’s head meat, pig’s tongue, pig’s ear, braised eggs, tau kwa, tau pok and stewed cabbage.
And this was what we ordered. They also gave us a bowl of the pig’s stomach soup ‘kosong’ without ingredients.
Being a Teochew myself, I had eaten my maternal grandmother’s braised duck since I was little and the braising sauce was exactly like this – salty and watery. Really salty to consume on its own but perfect when drizzled over steamed rice.
The tau kwa and hard-boiled eggs were pretty standard. It’d be nice if they were cooked longer so the bodies could absorb more of the braising liquid for a more robust flavour.
This was a generous portion of duck for 3 persons. Plenty of lean cuts with a mixture of white and dark meat. The meat was so moist and tender that it could easily fall off the bones. And it was just so flavoursome as if the braising liquid had totally penetrated the duck. There were some bits of skin and fats here and there but I didn’t find them greasy at all. In fact, I ate the skin with the meat and they were so smooth, they could easily slip down my throat.
It was the first time I ordered pig’s head meat from a braised duck stall and I was surprised to find both fatty cuts with skin on as well as lean meats. Both were cooked perfectly. And the skin ones were just meltingly tender, fatty with a tiny bit of chew. The cartilage of the pig’s ears gave a good crunch, more texture and bite. While Dad was watching his cholesterol and the husband didn’t quite appreciate this, I enjoyed three quarters myself!
The soup was peppery but not overpowering. And it was pretty flavoursome without being too salty too. A great way to complete the meal.
This whole meal cost $20 for 3 persons (including 1 extra pack of duck rice to go) and left us totally satiated. Worth the queue, worth the wait. This is a damn good braised duck rice that everyone should try! Two thumbs up!
Ah Seng Braised Duck Rice
49A Serangoon Garden Way
#01-44, Serangoon Garden Market and Food Centre
Tel: 6288 8880
Opening hours:
11.00am to 9.00pm (Mon-Sat)
Closed on Sundays