| Restaurant | Total Votes | Your vote |
|---|---|---|
|
Ghim Moh Duck Rice
Blk 20 Ghim Moh Road, #01-08, Ghim Moh Market & Food Centre, Singapore 270020
|
0 |
0
|
|
Tiong Bahru Braised Duck
30 Seng Poh Road, #02-40, Tiong Bahru Market, Singapore 168898
|
0 |
0
|
|
Lim Sio Peh Braised Duck Rice
Blk 51 Old Airport Road, #01-134, Old Airport Road Food Centre, Singapore 390051
|
0 |
0
|
|
Lor Kee Braised Duck Rice
Blk 209 Hougang Street 21, #01-49, Hougang 209 Market & Food Centre, Singapore 530209
|
0 |
0
|
|
Bedok 85 Braised Duck Rice
Blk 85 Bedok North Street 4, #01-08, Fengshan Food Centre, Singapore 460085
|
0 |
0
|
|
Buona Vista Duck Rice
Blk 44 Holland Drive, #01-222, Holland Drive Market & Food Centre, Singapore 270044
|
0 |
0
|
|
Jin Ji Teochew Braised Duck & Kway Chap
Blk 335 Smith Street, #02-156, Chinatown Complex Food Centre, Singapore 050335
|
0 |
0
|
|
Toa Payoh Braised Duck Rice
Blk 75 Toa Payoh Lor 5, #01-60, Toa Payoh West Market & Food Court, Singapore 310075
|
0 |
0
|
|
Chinatown Duck Rice
335 Smith Street, #02-099, Chinatown Complex Food Centre, Singapore 050335
|
0 |
0
|
|
Heng Gi Goose and Duck Rice
Blk 41 Cambridge Road, #01-02, Kim Keat Palm Market & Food Centre, Singapore 210041
|
0 |
0
|
Singapore braised duck rice (lor ark png in Hokkien) features slow-braised duck in a deeply aromatic master stock of soy sauce, dark soy, five-spice powder, galangal, cinnamon, star anise, cloves, and rock sugar, served over steamed white rice with braised tofu, hard-boiled eggs, and preserved vegetables (kiam chye), all drizzled with the rich, amber braising sauce. The duck is braised low and slow until the meat is meltingly tender and has fully absorbed the complex, sweet-savoury flavours of the stock — a process that takes hours and rewards patience. Originating from Teochew communities in Singapore, braised duck rice is distinct from Peking duck in both technique and flavour profile, favouring depth and umami over crispiness. The best braised duck rice stalls maintain a perpetual master stock, adding to it over years so the braising liquid deepens in complexity with every batch — a form of culinary continuity unique to hawker culture.