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Ruby Goh
 • 13 Jul 2014 2 reviews 0 follower
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Got the roast duck, packed to go. The waiting took a while. The meat was deboned and absolutely tasty! My family loves it! This hawker centre has a lot of good food so while waiting, explore the rest.
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Dr Leslie Tay
 • 23 Nov 2011 249 reviews 560 followers
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If there is one thing the Teochews are not well known for, it is roasted duck. We are more famous for our braised duck. So when this Teochew ah hia (uncle) told me that his char siew and roast duck were cooked Teochew-style, it threw me off balance.
So what is so special about Teochew-style roast meat? The stall owner explained that Teochews love sweet things. Think orh nee (yam paste) and Teochew bak chang (rice dumplings) which have sweet bean paste in them. Teochew char siew is also much sweeter than usual. He shared that his marinade had bean paste and malt in it. Certainly, the sauce that he liberally poured over the rice was unique. It was pretty lumpy and sweet which suited my palate just fine! The char siew was, undoubtedly, the star of the show. He also serves leaner cuts. There is nothing more sinful and shiok than burnt fat with caramelised sugar! I rate it 4.5/5. Both the sio bak and roast duck here were great but not as outstanding as the char siew and I would rate them 4/5. 
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mytastebud
 • 14 Feb 2011 6 reviews 2 followers
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Ever since i know this stall, I can't stop myself falling in love with the food. My favorite dish will be the roast duck mixed char siew rice. The rice is topped with roast duck & char siew side by side drizzled with dark rich gravy which i can't resist. I often ask for more serving of the gravy. The char siew has this slight burnt taste with sweetness. The duck meat is soft but well-roasted duck skin. The duck rice is accompanied by a bowl of salted vegetable soup that goes well together.
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