Toh Kee Roast Duck

I am a fan of duck, canard, quak!
It is always a filial duty to go Chinatown whenever my parents are in town. So, we went last weekend and gotta have one of the most delicious duck in town! This is another delicacy that I have been having since young. Even though it is greasy, but the juicy & tender duck meat made me just have to chow it down. Will think about the gym later.
This stall’s duck meat comes with yellow beans. I do not know why but it is sure tastier than normal. The char siew is more charred than usual. For the crackling pork belly, it is not as crispy as I would like it to be. Their salted veg duck meat soup is a must have just to wash down all the greasiness at once, but just to warn you that the soup is also a little on the oily side. They give u a small bowl of dark sauce for you to dip your duck in and make the canard tastes more delicious.
Getting a seat at this old hawker centre is a problem, so I would rather takeout and bring home to eat in the comfort of my house.

Not once but many, I wish the Michelin rating system could be extended to include not only the restaurants but to outlets, in any form, as long as they offer exceptionally good food. Of course, the Michelin reviewer has to abide by a set of standard when starring a restaurant in the renowned Red Guide. So, why couldn’t we rate ours to include the nostalgia, often appeared without a fanciful façade/​service but displaying superior culinary skill. I feared losing these established heritage that exist even in our great-​grandfather times; a good way learning about the past and not losing our roots.
Lately, I went to Chinatown to have another round of comfort indulgence. The place never fail to evoke a sense of calamity. It just brought back tons of good childhood memories I had with my late parents, of which, I feel sore when I know those were the days and it’s not going to happen any more.
As I walked passed the atrium, towards the nostalgic People’s Park Cooked Food Centre — I could see Toh Kee waving at me on my right. I was contemplating between Toh Kee and Lee Kheong roasted delicacy, the tug of war was hard to beat. Today, Toh Kee won the battle! Why? — Lee Kheong is GONE; I feel sore — my 2^nd in a day! The new stall with a glaring yellow stall signage that reads «95 «(translated as «95 roasted delicacy») stood in front of me. This surely wasn’t the usual famous roasted delicacy stall I used to know. Lee Kheong used to occupy the unit, wasn’t it? (Later in the night, I Google to learn that they have moved to 531A Hong Lim Market & Food Centre, #02−15, Upper Cross Street. Closed on Sunday) Without clarifying with anyone, I head straight to Toh Kee. Clearly, I needed just either of them.
Toh Kee is notorious for their roast-​charred duck; gradation crisp skin from light to charcoal hues. It shimmers loudly at you! How could you pass up? They have been dishing out burning hot roasted delicacies for a good 4 decades and each was prepared at the stall where one could witness.
I ordered a meal for 2 which includes a fair portion of char siew and a quarter roast duck. Pairing it up with a double boiled old cucumber soup and topped with some plain rice. Calorie-​laden? I took the plunge.
The double boiled soup was full of solace — sweet natural taste without MSG and grease. I love the massive pork (soft bones) for its non-​harsh pork flavor and their fork-​tender texture.
We wolf down the generous portion of roast pork, each with a dab of unadulterated dark soy sauce. Although it didn’t reminds me of my mum’s unique super delicious homemade soy seasoning, still, it makes a good condiment — not overly salty. The chilli dip was sweet and has a vinegary taste. I liked the charred bits on the roasted pork, adding a light crunch to the tender meat. The meat has a good mixture of lean and tendon-​fatty parts. The braised soybeans are not similar to those «bloated & marshy» slow-​cooked appetizer served in many Chinese restaurant. The beans had their chewy texture retained and a whiff of soy.
The roast duck was exceptionally good. Hardly found the same in the food court, you just have to visit the Chinatown to get a good piece of charcoal burned duck like this. Without, it will be regretful. The skin wasn’t entirely crispy but it has a light crunch at some parts. Under the skin, revealed a thin layer of duck fats clad with moist and meaty duck flesh. The glittering skin has a nice honeyed BBQ touch, beyond words. Some people keep away from duck for its gamey taste, but you will adore Toh Kee’s roasted duck as they charcoal them beautifully, making it tasty.
If you are game for some snacks, Toh Kee’s sister stall just next to it: Chop Hean Kuan (#01−1018), sells delicious huge pork bun and some mighty deep fried char siew yam balls, among others. Check them out.
The meal cost S$ 19.20 but Toh Kee is worthy of.