Si Kup Por...this stall you sure like...sibei traditional...your Lau Ah Peh type
I am ah peh. So where is this stall?
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FOUND!!! Traditional Duck Rice!
- Thread starter AhMeng
- Start date
I am ah peh. So where is this stall?
Sticky gravy and boneless type is hokkien style braised duck....
The one featured is traditional teochew style braised duck.....
Cool, now I know. Ya I like this type only.
According to SBF definition, ah peh is above 50, lau ah peh is above 60. :p
Si Kup Por...this stall you sure like...sibei traditional...your Lau Ah Peh type
Not defined in SBF yet, but there's always a first time. :p
above 50 - ah peh
above 60 - lau ah peh
above 70 - cin ciak lau ah peh
above 80 - sipeh lau ah peh
above 90 - kan silang lau ah peh
above 50 - ah peh
above 60 - lau ah peh
above 70 - cin ciak lau ah peh
above 80 - sipeh lau ah peh
above 90 - kan silang lau ah peh
Tekka Market...the Chinese stalls side nearer to Bukit Timah Road lah...
diu.... I ask for address u boh chiew me. uncle Kermit ask fast fast reply.:kma:
Soli soli...so many posts cannot be reading all when driving lah...to show my sincerity i add to your points ok... mai siu kee ok
The chilli sauce does not look like the standard type that comes with the real duck rice. Sure its not a PRC store or not?
The chilli looks like teochew type with vinegar
How about teochew or hokkien style braised frog?
quite rare to see roast goose being sold. will it be as good as guangzhou's?
I like this duck ...https://www.youtube.com/watch?v=OjS2cjLrEyc
Heng Gi Goose and Duck Rice: True Heritage Braised Duck
http://ieatishootipost.sg/heng-gi-goose-and-duck-rice-true-heritage-braised-duck/
When you talk about braised duck, this is the one stall that is a bit of a legend in Singapore.
The old man has been selling braised duck for over 60 years since he was a small boy helping out at his fathers stall along Tewchew street.
Before Tekka market closed for renovations, I heard that he was planning on retiring, but fortunately, the stall is still operating now with some young blood under the watchful eye of the old master.
The braising sauce here is the Teochew style, watery type.
But it is far from insipid.
This is the kind of dish which has baulked at the Health Promotion Board’s advice of having less oil and less salt and you just have to have some rice or porridge to go with it. Not many stalls dare make it with such power nowadays, opting instead for a milder, sweeter approach.
But if you want to taste Teochew Lor, the way that it used to be, then this must be it.
It’s a pity that they don’t sell goose anymore, even though the signboard still reads “Goose”.
Due to AVA restrictions, it is not possible to get fresh geese anymore.
However, they still have pig’s head meat here which is excellent. In case you haven’t tried pig’s head before, you should! The texture of pig’s head is unique. It’s slightly chewy but in a gummi bear sort of way and makes for marvelous mastication! 4.5/5
The duck that day was just a tad dry and a bit on the tough side, but still very flavourful. 4.25/5
Conclusion
We almost lost this heritage hawker stall!
Thankfully, some younger hawkers have taken over the reins from the old master and keeping the tradition alive.
The old man still keeps watch over the stall and you can sometimes see him sitting around there with his friends.
Heng Gi Goose and Duck Rice
Address: Tekka Centre, 664 Buffalo Road, #01-335,
Opening hours:
8:30AM to 2:30PM
Closed:Mondays
http://ieatishootipost.sg/heng-gi-goose-and-duck-rice-true-heritage-braised-duck/
When you talk about braised duck, this is the one stall that is a bit of a legend in Singapore.
The old man has been selling braised duck for over 60 years since he was a small boy helping out at his fathers stall along Tewchew street.
Before Tekka market closed for renovations, I heard that he was planning on retiring, but fortunately, the stall is still operating now with some young blood under the watchful eye of the old master.
The braising sauce here is the Teochew style, watery type.
But it is far from insipid.
This is the kind of dish which has baulked at the Health Promotion Board’s advice of having less oil and less salt and you just have to have some rice or porridge to go with it. Not many stalls dare make it with such power nowadays, opting instead for a milder, sweeter approach.
But if you want to taste Teochew Lor, the way that it used to be, then this must be it.
It’s a pity that they don’t sell goose anymore, even though the signboard still reads “Goose”.
Due to AVA restrictions, it is not possible to get fresh geese anymore.
However, they still have pig’s head meat here which is excellent. In case you haven’t tried pig’s head before, you should! The texture of pig’s head is unique. It’s slightly chewy but in a gummi bear sort of way and makes for marvelous mastication! 4.5/5
The duck that day was just a tad dry and a bit on the tough side, but still very flavourful. 4.25/5
Conclusion
We almost lost this heritage hawker stall!
Thankfully, some younger hawkers have taken over the reins from the old master and keeping the tradition alive.
The old man still keeps watch over the stall and you can sometimes see him sitting around there with his friends.
Heng Gi Goose and Duck Rice
Address: Tekka Centre, 664 Buffalo Road, #01-335,
Opening hours:
8:30AM to 2:30PM
Closed:Mondays
Lau Chee Bai = above 90?
He looks like a cadaver. Is he still alive?
you had bad deck? or bad stomach?
