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The popularity of Zion Road Hawker Center stems from its collection of well-established stalls, many of which have garnered a loyal following over the years. Many of these stalls have Michelin guides while others, through word of mouth have gained popularity.
These are stalls like the No. 18 Zion Road Fried Kway Teow or even the Zion Road Prawn Noodle. One of those stalls that also has a Michelin Guide in 2019 is the Boon Tong Kee Kway Chap Braised Duck.
Before I jump into the duck rice stall, I would like to highlight that the stall has 3.7 stars with 143 reviews on Google (at the time of writing). While there are duck rice stalls that are worse off than Boon Tong Kee Kway Chap Braised Duck, we’d rather these stalls have a minimum of 100 reviews on Google to qualify.
Upon arrival, Boon Tong Kee Kway Chap Braised Duck surely doesn’t seem like one of those stalls that would strike as ‘worst-rated’. Snaking long queues, Michelin Guide posters, and bright pictures with celebrities are telltale signs that the stall is average at worst.
What I tried at Boon Tong Kee Kway Chap Braised Duck
Boon Tong Kee Kway Chap Braised Duck offers an impressive braised Duck Rice (S$4.50) dish that has become a favourite among patrons. This simple dish features slices of duck served over fragrant yam rice with a couple slices of cucumber and braised sauce. The duck is braised, ensuring that each bite is infused with rich flavours that keep diners coming back for more.
One thing that stands out is the use of their fragrant yam rice instead of ordinary white rice. The yam rice was infused with the natural sweetness of yam, complemented by the slightly briny, prawn-y taste of the baby shrimp mixed in. The rice definitely checks off one important criterion.
Now, the important part is the duck. Although I was hoping for a duck that was flavourful and juicy, it was definitely not the latter. The duck was tough and chewy, and not tender at all.
The tangy chilli they offer on the side saves this. With a kick of spice and a tangy flavour profile, the chilli sauce drizzled over the duck saves it from drying out in the mouth.
Another dish they serve is the Kway Chap (S$5), a beloved Teochew dish consisting of wide, flat rice noodles served in a comforting broth. This dish is typically accompanied by an array of braised ingredients, which can include tender duck, intestines and tofu, all simmered in a rich, savoury sauce.
The stall cooked the thick rice noodles to perfection, achieving a desirable chewy texture that pairs seamlessly with the flavourful broth. While I am never a fan of innards, especially intestines due to the smell, this time I was proved wrong. The intestines did not have the awful, wet sock-like smell and actually gave a good chew to the otherwise soupy dish.
Final thoughts
Boon Tong Kee Kway Chap Braised Duck despite its relatively low rating on Google, I think is quite a good option if you are in the area. I would like to believe that the dryness in the duck was attributed to the fact that I got a breast meat piece. The taste and texture would have been a lot different if it were the drumstick cut instead.
That being said, I do wish that they could do something to ensure that the breast meat piece, which is also one of the biggest cuts of the duck, is juicy.
If I were to be back again, I would probably go for the Kway Chap instead, as the soupy nature of the dish helps with the dry duck slices.
For food enthusiasts and casual diners alike, a visit to Boon Tong Kee Kway Chap Braised Duck on Zion Road promises not only a quick fix for duck-related dishes but also an opportunity to experience the vibrant flavours of Teochew cuisine.
Expected damage: S$4.50 – S$9 per pax
