Read and post reviews on Lim Seng Lee Duck Rice Eating House at its new address
Tue - Sat: 10:30 - 20:30
This corner coffee shop in South Buona Vista specialises in boneless duck rice. You can order a portion of braised duck in the stall's signature dark brown gravy which is a perfect accompaniment to rice or porridge.
I love this place. The cost to get there is probably more than the cost the food with the ERP and the COE.
They even have a competitor next door who serve the overflow when this place is full.
Somewhat average with improperly washed cutlery To see the full review with pictures, go here. This is a crazy crowded place to eat lunch – we had to park the car way deep into the surrounding private housing estate during one weekday lunch! I think it’s also pretty out of the way for everybody so you kind of have to drive to get here. I didn’t really like this place, more for hygiene reasons than for food reasons. Also I think duck rice ought to be the yam rice variety, not just white rice, which is what they served. Not even if they ladle some corn-starch gravy on top! So I don’t really know why this place is so popular. Pretty much the only draw I can see is that the duck is sliced incredibly thin and is very tender. All the side dishes were forgettable – the kang kong with not nearly enough sambal and the tofu in some viscous liquid. No, I don’t really think people come here for those. So my main quibble was that they gave me improperly washed cutlery and crockery – my bowl/fork/spoon smelt of raw poultry through the entire meal, and it was pretty disgusting. That said, nothing else was truly outstanding, not the duck (which is braised, not roasted), not the rice, not the veggies. It’s pricey and the service sucks – they can spot a newbie in the establishment from a mile away and give you all the optional fixings which you later have to pay for (napkins). They also have a system of referring you to their other equally harried colleagues when you’re looking for a spot to sit. The food takes eons to come, so one can never be sure what is happening with it and if the order you placed with the staff was placed with an order-taking staff and not simply forgotten. We were seated in this spot for ages and ages nobody approached us to take our order, which is simply silly business practice considering how crowded they were. In all we paid something like $17 for our two bowls of rice, one plate of duck (for two), veggies, tofu, and perhaps a drink, I don’t remember. This is really expensive for hawker food I’m thinking, considering I already had to drive here. I’ve never been back!
I was so eager to try this well known duck rice as featured in Asiaone. With high expectations come with high disappointment and this applies here as well. My heart sank when tucked into my expensive 1 pax meal, the meat was miniscule in portion and the gravy was too thick and cold. My brown rice was average and acceptable. However, the chilli was so sad, unlike the usual fried and dry chilli paste, its watery and almost 'un-dipable'. To read more, check out my blog http://colourfulpalates.blogspot.com/2013/11/little-india-food-trail.html
I really do hope to see improvements though. I am quite sure previously at South Buona Vista Road, it was much better...
To read full write up with photos, please visit my blog via http://www.aspirantsg.com/farewell-to-lim-seng-lee-boneless-braised-duck-rice/
When my colleagues suggested heading over to a Duck Rice Place along South Buona Vista Road, I was still oblivious to the fact that we were patronising the famous Lim Seng Lee Duck Rice Eating House! It made history by being one of the first in Singapore to serve boneless duck in 1968 and is particularly well-known for its Teochew-style Braised Duck.
This is a popular lunch joint for the working crowd in the western region of Singapore. And is even more so now after the recent media hype of it closing down for good after 20th June 2013! If you are driving over, alight your passengers first to get a table while you try to get your vehicle parked. Be prepared to wait for around 10 - 15 minutes just to get a table.
We ordered half a duck portion ($20) for 4 of us. The legendary boneless braised duck was served minutes later coated with a layer of soy sauce based gravy flavoured with cinnamon and other herbs and spices. The thinly sliced duck meat was amazingly tender and goes really well with the accompanying sweet vinegar chilli. Convenience and ease of accessing the duck meat was also a major plus point.
We also ordered braised eggs on the side. They were a little too dry and hard for my liking.
I am not exactly sure if this was Sambal Kang Kong ($6) or just Kang Kong. I could hardly taste any sambal in them. You can definitely give this a miss.
I never understand how Tofu ($6) go hand in hand with braised duck. The tofu looked and tasted bland. Please save the $6 for a nice dessert after the meal.
It is sad to know that Founder Lim Ah Too, 67, and his wife will be ceasing their operations due to poor health and their children are not willing to take over the business. While the side dishes are not amazing, I still recommend readers to pop by before 20th June 2013 for their boneless Teochew-style Braised Duck before it fades into history.