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What defines a great plate of duck rice? Is it the duck’s tenderness and flavour, the chilli, or the rice itself? For me, it’s the combination of all 3. For my best-rated series, I headed back to the kopitiam at 703 Hougang Ave 2 in search of Rui Heng Braised Duck.
This stall has garnered a total of 347 reviews, and has received an impressive 4.6 stars out of 5 on Google Reviews (at time of writing). Prior to visiting, I read several comments praising it as one of the best duck rice spots. It’s also infamous for its lengthy lunchtime queues.
I arrived at 9.30am that day (in order to avoid that) and was surprised to find only 1 person in line. Whether it was the heavy downpour or the early hour, I was pleased that I didn’t have to wait.
Rui Heng Braised Duck is established by owner Brian Tan and his wife. Brian entered the F&B industry in Dec 2000 after completing his National Service. He gained experience by working at Yu Kee Duck Rice for about 3 years, where he met his wife who encouraged him to start their own business.
“We went through a challenging learning curve while cooking. Initially, I didn’t even know how to braise ducks and make chilli dips,” shared Brian.
The stall was previously located at another part of Hougang before moving into its current location in Apr 2012.
What I tried at Rui Heng Braised Duck
The Duck Rice Set (S$5) made a striking entrance, with a glistening layer of brown sauce generously coating the dish, overflowing slightly at the sides. Atop the generous mound of rice, chopped braised duck pieces took centre stage, accompanied by half a braised egg, tau kwa slices, and braised peanuts on the side.
The rice wasn’t the usual plain variety but a subtly-oiled, flavoured version, reminiscent of chicken rice. The duck was well-seasoned and moist but my dining partner commented that some pieces were slightly tougher than others. It wasn’t really consistent in terms of softness.
At the stall front, 3 types of house-made chilli sauce were available, and without hesitation, I shamelessly helped myself to all of them.
The initial chilli I sampled resembled those found at chicken rice stalls, featuring tiny bits of chopped Chinese celery leaves and chilli seeds. It was tangy without being overpowering. I could taste the underlying citrus flavours, too.
The thick, grainy chilli exhibited bold flavours of dried shrimp, instantly bringing to mind the hae bee hiam prawn rolls I typically indulge in during Chinese New Year. On the other hand, the orangey-red chilli dip was slightly acidic and tasted like those usually served with orh luak (oyster omelette).
I thoroughly enjoyed the ability of having a different experience with every mouthful, transitioning from one chilli to the next. It added a fun and dynamic element to the entire dining experience.
The duck broth served alongside had a delicate infusion of star anise with a clean-tasting flavour.
The Duck Porridge (S$5) was crowned with copious amounts of fried shallots and chopped kin chye, concealing the ingredients resting below. Similar to the duck rice, a brown gravy was lavishly spooned over the porridge.
After giving the bowl a good mix, I revealed a substantial amount of braised duck pieces, peanuts and a halved braised egg.
The porridge should be labelled as congee, as the rice grains were cooked to a silky, starch-like consistency that effortlessly slid down my throat.
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Brian shared that they prepare the porridge every morning by slow-cooking it for around 2 to 3 hours.
The braised duck pieces were the ideal complement to the congee, featuring flavourful skin that wasn’t excessively fatty. The braised gravy injected satisfying savoury notes while the fried shallots and Chinese celery bits enhanced the overall experience.
This is undeniably one of the best duck porridges I’ve had in my life!
We then proceeded to the final dish, the dry Duck Thick Bee Hoon (S$4.50). The dish also offers kway teow, noodle, and soup versions.
I tossed everything up, making sure the viscous gravy coated every single strand of the rice noodles. Unlike the previous 2 dishes, this dish only came with braised duck.
The thick bee hoon was smooth and had a slight al dente texture, bringing the savoury sauce along for the ride as I slurped it in my mouth. There were also strands of taugeh which added a textural crisp.
Despite its lightness, the sauce had a well-balanced flavour and became slightly liquified when mixed with the noodles and ingredients. Overall, among the 3 dishes, this was my least favourite, though my dining partner thoroughly enjoyed it. Well, to each his own, I guess.
Final thoughts
Delicious duck, flavourful rice, and not 1, not 2, but 3 homemade chilli dips. With excellent service to boot, what’s not to love? Although the duck wasn’t perfect, it came remarkably close to perfection.
By the way, the stall closes 2 Thursdays each month, and food may sell out by 2pm, so it’s best to call ahead — +65 9664 0470.
In summary, Rui Heng Braised Duck lives up to its impressive Google rating. Why not pay a visit yourself and share your thoughts in the comments?
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