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Hawker Review: Heng Gi Goose and Duck Rice

Tucked away at the corner of Tekka Centre is Heng Gi Goose and Duck Rice. Tekka Centre is often known for its Indian street food (which we will cover in due course), as well as the famous 545 Whampoa Prawn Noodles. Nevertheless, Heng Gi Goose and Duck Rice has been around for more than 60 years. 

Heng Gi has its origins at Ah Heng Duck Rice by Uncle Yang. Uncle Yang  started to braising duck and goose from his parents since young. Uncle Yang now runs a stall at Hong Lim called Ah Heng Duck Rice, while his initial team of disciples went to to set up Heng Gi Goose and Duck Rice at Tekka Centre. Due to the ban on the sales of geese in Singapore, Heng Gi continued to retain its sign board but now only sells duck and duck parts. The Tropika Club team made a trip to Heng Gi for some delicious duck. Read our review below.


  1. The Secret is in the Sauce
  2. All Ducks and No Geese

The Secret is in the Sauce

We joined the queue to have our duck rice fix. A duck rice set for two persons cost $9, and comes with a plate of braised duck (see picture), two plates of rice and a bowl of soup. The duck was moist and tender. Now, as compared to chicken, duck meat is usually less tender, but Heng Gi Goose and Duck Rice was able to braise the duck such that it was relatively more tender than most of the other braised ducks. But, the secret must be in the sauce. The sauce that accompanied the duck as well as the rice was fragrant and helped to enhance the flavour of the duck. 

Read Also:

Top 10 Best Duck Rice in Singapore

All Ducks and No Geese

Due to the AVA restrictions, Heng Gi no longer sells geese meat. However, if you are looking to try something other than duck, you might want to consider their pig’s head meat. Not something that’s common in Singapore, the pig’s head meat is slightly chewy and also goes well with their secret sauce. 

Duck: Tender and moist, without the typical duck smell.

Rice: Simple rice, but delicious with their secret sauce.

Soup: Free bowl of soup that pairs with the duck and rice. 

Heng Gi Goose and Duck Rice

Located in: Tekka Centre

Address: 665 Buffalo Rd, Singapore 210665


  • Monday Closed
  • Tuesday 8am–3pm
  • Wednesday 8am–3pm
  • Thursday 8am–3pm
  • Friday 8am–3pm
  • Saturday 8am–3pm
  • Sunday 8am–3pm
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Terence is the deputy editor for Tropika Club Magazine. He is an analytical individual who enjoys learning about animals and different cultures. He has a curious mind and is always seeking knowledge and understanding. Terence is also a friendly and approachable person who enjoys making connections with others. He is passionate about his work in the publishing industry and takes pride in his collaborations with authors and editors. Terence has always had a love for animals and their behavior. He studied anthropology in college and has been pursuing his interest in the subject in his professional career. Terence has worked in the publishing industry for over 10 years and has gained a reputation as a knowledgeable and passionate editor. Terence is a skilled editor and has a natural talent for analyzing and improving written content. He also has a deep understanding and appreciation for animals and their behavior, which he incorporates into his work as a writer and editor. Terence can be a bit of a perfectionist when it comes to his editing. He likes to take his time and make sure each piece of content is polished and ready for publication. He can also be a bit of an animal lover, often incorporating animal-related decor and accessories into his workspace. Terence is constantly seeking new experiences and knowledge about animals and different cultures and wants to share his passion with others. His love of animals and cultures drives him to continue learning and collaborating with talented individuals. Terence wants to inspire others to pursue their interests and to appreciate the beauty and complexity of the natural world.

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