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Top 10 Best Duck Rice in Singapore

There are two different kinds of duck rice in Singapore – the Hokkien type which is vigorously sauced up and once in a while cooked with yam rice and the Teochew type which looks plainer with its light sauce and exemplary plain white rice. The duck meat can be roasted or prepared the Teochew way where the braised duck meat is served de-boned and daintily cut. Tropika Club aggregated rankings or “ranking of rankings” compared from the following sources to further ascertain the final rankings. This is further refined using the TripAdvisor rankings to decide between the position in case there is a tie. Read on to find out where are the Top 10 Best Duck Rice in Singapore.

No Time to Read? Here’s a Snappy Summary of This Article

  • Introduction: The article introduces two different kinds of duck rice in Singapore – the Hokkien type which is vigorously sauced up and once in a while cooked with yam rice and the Teochew type which looks plainer with its light sauce and exemplary plain white rice. The article also explains how it aggregated rankings from different sources to compile the top 10 list.
  • Top 10 List: The article lists the top 10 best duck rice in Singapore, with a brief description of each stall, its location, contact details and website or social media link. The top 10 are: Ah Xiao Teochew Braised Duck, Ah Seng Braised Duck Rice, Jin Ji Teochew Braised Duck & Kway Chap, Long House Soon Kee Boneless Braised Duck, Chuan Kee Boneless Braised Duck, Zuo Ji Duck Rice, Sean Kee Duck Rice, Cheok Kee Boneless Braised Duck, New Market Teochew Braised Duck and Seng Huat Duck Rice.
  • Conclusion and Call to Action: The article concludes by inviting readers to try out the duck rice stalls and share their feedback. It also provides a link to the full article on the Tropika Club Magazine website and encourages readers to follow them on social media for more local content.
  • Music, Images and Videos: The article also includes a YouTube video that summarizes the top 10 list with images and music. The video credits the sources of the images, music and information used in the video. The article also embeds some Instagram posts from some of the duck rice stalls featured in the list.

1. Ah Xiao Teochew Braised Duck

Introduction: Founded by Mr Peh Thiam Ting, Ah Xiao Teochew Braised Duck has been serving authentic Teochew-style braised duck since the 1990’s.

Offerings: They have this big pot of braising sauce on the counter which they drizzled over my plate of rice. The sauce is the thinner type not thickened with starch. Also, they have two different tubs of chilli sauce which is for the rice and kway chap respectively.

Location: 505 Golden Mile Food Centre#01-43Singapore 199583

Contact: +65 9109 8026


2. Ah Seng Braised Duck Rice

Introduction: Ah Seng Braised Duck Rice is a family-run hawker stall, with two generations worth of history. They also have another family-run branch nearer to the Serangoon heartlands, in Serangoon Central. The family recipe is to be revered, and can’t wait to try the famous duck that was drawing such a crowd.

Offerings: The portion of Duck Rice ($3.50) came with an abundance of the braising sauce, which meant that no slice of duck was bland. The accompanying sauce was also quite the blessing to someone who enjoys adding more sauce to the plain white rice. The sauce itself was thin and light and had a subtle herbal taste which wasn’t too intense, so it would still be enjoyable for people who are sensitive to such flavours. The duck meat was wonderfully succulent and tender, and it served in a big portion at an affordable price.

Location: Serangoon Garden Way, Singapore 555945

Contact:  +65 9667 4860

Website: https://www.facebook.com/Ah-Seng-Braised-Duck-Rice-474326836061892/?ref=br_rs

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Famous braised duck rice.

A post shared by Brad Lau (@ladyironchef) on

3. Jin Ji Teochew Braised Duck & Kway Chap (金记潮洲卤鸭)

Introduction: Jin Ji is a traditional Chaozhou braised duck stall standing in Chinatown, Singapore. Jin Ji, founded more than 30 years ago, still uses the original halogen sauce to this day. All the essence in the old braised sauce for more than 30 years gives Jinji’s braised duck a unique and unique fragrance.

Offerings: The tender slices of juicy duck breast tasted savoury herbal from the gooey brown sauce with underlying subtle duck gaminess. The brown sauce is made by thickening the braising sauce. The brown sauce was saltier during his father’s time and has been toned down a little to suit contemporary palates and preferences. Even then, the brown sauce masked the duck’s natural flavours considerably.

Location: 335 Smith St, #02-156, Singapore 050335

Contact:  +65 9018 9052

Website: https://www.facebook.com/jinjiteochewbraisedduck/

4. Long House Soon Kee Boneless Braised Duck

Introduction: The stall started at the defunct Long House Food Garden at Jalan Besar Stadium in 1986 before moving to Long House Food Court along Thomson Road then to a coffee shop at Tyrwhitt Road. The 2 brothers decided to go their separate way from there. One of them started a stall at Balestier Market and the other brother started another stall in Ang Mo Kio. It is located beside the popular Roast Paradise that has another stall in Old Airport Road Food Centre.

Offerings: At Long House Soon Kee not only has Duck Rice also have Porridge and Noodle type, It turns out that duck meat can also be so diverse.

Location: 414 Balestier Rd, Singapore 329806

Contact:  +65 9018 9052

Website: https://www.facebook.com/LongHouseSoonKeeDuck/

5. Chuan Kee Boneless Braised Duck

Introduction: Located at the Ghim Moh Market and Food Centre (and another branch at Chong Pang Food Centre), Chuan Kee Boneless Braised Duck is one of the most popular stalls there, and is also listed under the Michelin Bib Gourmand.
As a hawker food stall that’s been operating for more than 10 years, Chuan Kee generally gathers a loyal and steady stream of patrons, especially during the weekends.

Offerings: Its signature dish Chuan Kee Duck Rice ($3, $4, $5) features braised duck coated in a dark and luscious sauce, topped over fluffy rice cooked in a Hokkien style of lor (sauce) thickened with a little starch. Most customer favourite component was the aromatic rice, despite being drenched in sauce, was neither sticky nor mushy. A piping hot bowl of the dark-coloured broth comes with the set. It has a mild, well-balanced savoury-sweet taste accentuated by herbal notes from dang gui.

Location: Ghim Moh Market and Food Centre #01-04, Block 20 Ghim Moh Road, Singapore 270020

Contact:  NIL

Website: https://www.facebook.com/pages/Chuan-Kee-Boneless-Braised-Duck/887711144952238

6. Zuo Ji Duck Rice 作记鸭饭

Introduction: Duck rice best served with yam rice but Zuo Ji duck rice was chosen to go with white rice and their special gravy cooked rice. The rice is much darker than the traditional yam rice but flavoursome, maybe the uniqueness in the rice helps them differentiated from other ordinary duck rice stalls and have their name found in the hall of fame.

Offerings: The gravy was muddy thick and can hold without dripping like water, the braised duck meat was tendered and savoury but the outstanding and catching that can attract you was the rice.

Location: East Coast Lagoon Food Village, #01-29, Singapore 468960

Contact:  NIL

Website: https://cn.tripadvisor.com/Restaurant_Review-g294265-d8862155-Reviews-Zuo_Ji_Duck_Rice-Singapore.html

7. Sean Kee Duck Rice

Introduction: With almost 40 years of history, Sean Kee Duck Rice is set to be a top contender in the race for the title of best duck rice in Singapore. They only serve duck rice and duck porridge, but it seems like they’re better known for their duck rice. The stall is currently run by 3 brothers – Lawrence, Ron and Albert.

Offerings: At $5, you’ll be able to dig into a hearty plate of duck rice. if you are feeling not enough you can still add tofu and a braised egg. Their braised sauce is cooked in a cauldron at their central kitchen in Bedok, where it’s constantly being stirred. The best part is that everything was covered in the awesome sauce!

Location: 659-661 Geylang Road, Lorong 35 Singapore 389589

Contact:  +65 9690 6606

Website: https://cn.tripadvisor.com/Restaurant_Review-g294265-d17806895-Reviews-Sean_Kee_Duck_Rice-Singapore.html

8. Cheok Kee Boneless Braised Duck 祝记无骨卤鸭

Introduction: Cheok Kee has been opened for thirty years. Its first location was at Old Airport Road, the second at Jalan Eunos, and it’s currently located at Geylang Bahru Hawker Centre. Mr Ong shared that at the age of 19, he quit his old job at a nightclub in search of a more stable, long-term career. Mr Ong eventually learnt the art of braising duck from his ex-boss, a hawker who sold braised duck at an open-air food stall along the streets of Geylang Lorong 27 in 1974.

Offerings: The gravy matched the gooey porridge superbly and made it extremely flavourful. Unlike most places that offer porridge that is too watery, Cheok Kee’s piping hot version has just the right consistency. This is the kind of breakfast you want to eat every day.

Location: 69 Geylang Bahru #01-2841 Geylang Bahru Market & Food Centre Singapore 330069

Contact:  +65 8333 1961

Website: https://www.facebook.com/cheokkeeduck/

9. New Market Teochew Braised Duck

Introduction: Their braising sauce is served old-school style, ie. watery and not starchy. The dark soy sauce has a faint aroma of five-spice powder. The taste of the sauce is pleasant, and also their Teochew braised duck gravy to have more galangal flavour.

Offerings: Duck meat had a nice bouncy bite, which was braised longer and hence more flavorful and tender. There’s also provide two kinds of chilli dips served here. People prefer the one with garlic and vinegar; it’s zingy and the vinegar helps cut through the richness of the meats.

Location: Blk, 120 Bukit Merah Lane 1, #01-84, 150120

Contact:  NIL

Website: https://cn.tripadvisor.com/Restaurant_Review-g294265-d15074647-Reviews-New_Market_Teochew_Braised_Duck_Rice-Singapore.html

Read Also:

The Best Prawn Noodles in Singapore

10. Seng Huat Duck Rice

Introduction: Seng Huat Duck Rice is hidden in sembawang hills food centre.

Offerings: At just S$3.50, you can get yourself a plate generously laden with tender slices of duck coated in a copious amount of sauce. The braising sauce was light and savoury with hints of cinnamon and star anise, which really complemented the duck meat as well as mask the natural gaminess of it.
The rice was surprisingly very light and fluffy, which was just the perfect vessel to soak up all the luscious sauce with. The dish also came with a bowl of piping hot, dark soup that had a slightly herbal taste to it. It definitely added more depth and flavour when eaten together with the duck and rice.

Location: 590 Upper Thomson Rd, #01-07, Singapore 574419

Contact:  +65 6243 2118

Website: https://fortunefood.sg/

11. Hollywood Duck • Rice Duck Porridge

Introduction: About a decade ago, there used to be this humble stall selling Braised Duck Rice — Lian Kee Duck Rice. Now Lian Kee Duck Rice has changed their stall name to Hollywood Duck Rice.

Offerings: The Braised Duck Drumstick Rice ($5). At Hollywood Duck Rice, any cut of meat will be good as long as it is accompanied with their mouth-watering gravy. The thick and gooey gravy was packed with flavour. Sometime if the duck is not handled properly will have a smell. However, Hollywood was done pretty well. So don’t worry when you come here to try it.

Location: 49 Sims Place, Sims Vista Market and Food Centre, Singapore 380049

Contact:  +65 9084 3407

Website: https://www.facebook.com/pages/Hollywood-Duck-Rice-Duck-Porridge/173988693535857

12. Hup Seng Duck Rice

Introduction: The owner is currently in his 70s, and he has more than 35 years of cooking experience.

Offerings: Served on a separate plate instead of on top of the rice, Hup Seng drenches the meat in a pool of dark sauce. Each slice glistened tantalisingly with sauce. Braised whole for 30-40 minutes, the duck retained its juicy flavour.

Location: 22 Sin Ming Road, 570022

Contact:  +65 6454 3810

Website: https://www.facebook.com/pages/Hup-Seng-Duck-Rice/146273472102323

13. Tai Dong Teochew Duck Rice

Introduction: Tai Dong Teochew Duck Rice is a 30+-year-old business. It sells traditional Teochew braised duck rice.

Offerings: What makes Tai Dong Duck Rice special is its fragrant gravy, which makes a perfect combination with the duck. Not forgetting the side dishes, the sweetness of the cabbage and beans shall satisfy your taste buds!

Location: 49 Sims Place #01-04 (3.79 km)380049 Singapore

Contact:  +65 9476 2449

Website: https://www.facebook.com/TaiDongTeochewDuckRice/

14. Heng Gi Goose & Duck Rice

Introduction: 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.

Offerings: Stood out about the duck rice here is the braising sauce. It is not overly salty but instead has a rustic character that is well balanced and flavourful. It is best appreciated with a bowl of white rice. You just need a bowl of rice with only the sauce. you can finish it!

Location: 665 Buffalo Rd, Singapore 210665

Contact:  +65 6396 0969

Website: https://www.facebook.com/pages/Heng-Gi-Goose-And-Duck-Rice/173837239354632

15. South Buona Vista Teochew Boneless Duck Rice

Introduction: The founder’s brother-in-law, who had worked with him for 28 years, opened a business at Sam Leong Road. Located in Sam Leong Road, just 5 minutes walk from Farrer Park MRT。

Offerings: Here, the duck meat was tender and juicy, with no hint of gaminess. Their braised soy sauce was fragrant and mildly herbal, which pairs well with a plate of white rice. Each plate of duck rice starts from $3.50. The stall also serves the same signature sambal dishes including squid, prawn, kangkong and tofu.

Location: 18 Verdun Rd, Singapore 207280

Contact:  +65 9860 5359

Website: https://www.facebook.com/pages/South-Buona-Vista-Road-Famous-Teochew-Duck-Rice-at-16-Sam-Leong-Road/392491940850950


  • Summary: The article presents the top 10 best duck rice in Singapore, based on aggregated rankings from different sources and refined using TripAdvisor ratings. It introduces two types of duck rice – the Hokkien and the Teochew – and describes the offerings, locations and contacts of each stall in the list.
  • Evaluation: The article provides a comprehensive and informative guide for duck rice lovers who want to try out different stalls and compare their quality and taste. It also showcases the diversity and richness of Singapore’s hawker culture and cuisine, which is a source of pride and identity for many locals.
  • Recommendation: The article invites readers to visit the stalls and share their feedback on the Tropika Club Magazine website or social media platforms. It also encourages readers to support local businesses and hawker stalls, especially during the challenging times of the pandemic. It suggests that readers can also watch the YouTube video or view the Instagram posts for more visual impressions of the duck rice stalls.

Frequently Asked Questions (FAQ)

Q: What are the two different kinds of duck rice in Singapore?

A: The Hokkien type which is vigorously sauced up and once in a while cooked with yam rice and the Teochew type which looks plainer with its light sauce and exemplary plain white rice.

Q: How did the article rank the top 10 best duck rice in Singapore?

A: The article aggregated rankings from different sources and refined them using TripAdvisor ratings.

Q: How can I support local businesses and hawker stalls in Singapore?

A: The article encourages readers to visit the stalls and share their feedback on the Tropika Club Magazine website or social media platforms. It also suggests that readers can watch the YouTube video or view the Instagram posts for more visual impressions of the duck rice stalls.

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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.

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