Lek Kee Authentic Teochew Braised Duck 陆记正宗潮州卤鸭 @ People’s Park Food Centre

As I mentioned yesterday, we had braised duck rice before having a traditional cuppa at GMNC, so here’s my post 😀

Classic line-up of The Seekers (of food, that is). See the guy in yellow Tee? He reminds me of Freddie Mercury (Queen), somehow.

Classic line-up of The Seekers (of food, that is).
See the guy in yellow Tee? He reminds me of Freddie Mercury (Queen), somehow.

The boys complained that they couldn’t start the meal before I arrived. That’s because Smart would smack their paws if they lay even one phalange on the food before I had the chance to take some photos. To be fair, I wasn’t late. In fact, I was on time and they, well, they were early so don’t roll your eyes at me. I saw that Ian! 😉

Smart is smart because he knows where to get delicious value-for-money food in Singapore.<br />Smart is also <del>street</del> sweet smart, my guardian angel, for swatting hands off food until I arrived, lol...

Smart is smart because he knows where to get delicious value-for-money food in Singapore.
Smart is also street sweet smart, my guardian angel, for swatting hands off food until I arrived, lol…

Teochew Braise Duck is very different from Peking Duck or Cantonese Roast Duck.

Teochew Braise Duck is very different from Peking Duck or Cantonese Roast Duck.

The meat was tender and moist but not juicy.<br />In fact, I was telling Yummicraft that I thought the "overall" meal to be dry. He said I needed a drink so I odered a cup of sugarcane.<br />Still dry, need more sauce on rice.

The meat was tender and moist but not juicy.
In fact, I was telling Yummicraft that I thought the “overall” meal to be dry.
He said I needed a drink so I odered a cup of sugarcane.
Still dry, need more sauce on rice.

There was really nothing to complain about this dish.<br />The meat exuded the subtlety (typical of Teochew cuisine) of immersed whole aromatics like ginger, garlic, star anise, cinnamon stick, and also some 5-spice powder.<br />Perhaps, galangal was used but they weren't detected on my taste buds .

There was really nothing to complain about this dish.
The meat exuded the subtlety (typical of Teochew cuisine) of immersed whole aromatics like ginger, garlic, star anise, cinnamon stick, and also some 5-spice powder.
Perhaps, galangal was used but they weren’t detected on my taste buds .

Deposited under the top layer of springy gelatinous Pig's Skin were tender Duck Liver, succulent Duck Gizzards and Pig's Head Meat (not headcheese, brawn or aspic).<br />The Pig's Head Meat had a somewhat firmer, bouncier and chewier texture than the Pig's Skin.<br />Yummicraft said there were two textured Pig's Skin. Tell the lady or whoever is serving you if you like the softer or "harder" version.<br />The total bill for our meal with 5 plates of plain rice (no soup given) was S$25 nett.

Deposited under the top layer of springy gelatinous Pig’s Skin were tender Duck Liver, succulent Duck Gizzards and Pig’s Head Meat (not headcheese, brawn or aspic).
The Pig’s Head Meat had a somewhat firmer, bouncier and chewier texture than the Pig’s Skin.
Yummicraft said there were two textured Pig’s Skin.
Tell the lady or whoever is serving you if you like the softer or “harder” version.
The total bill for our meal with 5 plates of plain rice (no soup given) was S$25 nett.

Lek Kee Authentic Teochew Braised Duck.

Lek Kee Authentic Teochew Braised Duck.

Food from Lek Kee wasn’t bad. It was better than ordinary and I did like the thicker cuts of meat here as compared to the famous Lim Seng Lee Duck Rice (closed down but I heard a relative of theirs opened a new stall somewhere, no idea), but if I were to compare flavour to Lim Seng Lee, I much prefer Lim Seng Lee’s simply because the generous dousing of stronger tasting starchy gravy and free soup lends more moisture to satisfy my parched throat. Would I eat at Lek Kee again? Yes, I would. Just need two sugarcane juice.

Now, I am adding Loh Mei Specialist 湿卤味专家 in this blogpost because after our braised duck rice meal, Smart said this stall serves Loh Mei 卤味 which is a dying trade and that this stall could possibly be the last contender in the whole of Singapore. So, Yummicraft went to order a small bowl.

That's Yummicraft waiting for our sampling bowl of Loh Mei.

That’s Yummicraft waiting for our sampling bowl of Loh Mei.

The ingredients looked like "Loh Kai Yik" if you are old enough to know this dish.<br />I used to cook them for Vanessa when she was young. She loved it.<br />I don't cook Loh Kai Yik (or anything for the matter, now) as other than Vany, no one appreciates it.<br />This dish has many ingredients and takes a lot of effort during preparation.<br />I was horrified when I saw the vendor popping the ingredients into a pot of diluted soupy sauce but the signboard did says "wet -  湿".

The ingredients looked like “Loh Kai Yik” if you are old enough to know this dish.
I used to cook them for Vanessa when she was young. She loved it.
I don’t cook Loh Kai Yik (or anything for the matter, now) as other than Vany, no one appreciates it.
This dish has many ingredients and takes a lot of effort during preparation.
I was horrified when I saw the vendor popping the ingredients into a pot of diluted soupy sauce but the signboard did says “wet – 湿”.

Wet Loh Mei 湿卤味 - S$4. The ingredients we had in this small wok were Pork Belly, some Kangkong (Morning Glory), Taupok (Deep-fried Bean Puffs), Chicken Wing, and a piece of meat with the arterial looking veins in it.

Wet Loh Mei 湿卤味 – S$4.
The ingredients we had in this small wok were Pork Belly, some Kangkong (Morning Glory), Taupok (Deep-fried Bean Puffs), Chicken Wing, and a piece of meat with the arterial looking veins in it.

There’s a whiff of fragrant rice wine when this dish arrived at our table. I liked the smell so I kept an open mind, in order to ignore my earlier thought, while my oral cavity receive the adulterated gravy. Alas, it tasted like the sweet sauce for Yong Tau Foo in soup form. This dish is nada for me having a biased opinion of what a traditional Loh Mei should be, especially when the signboard states “Specialist”. It’s misleading! But then again, to be fair, it said “Wet Loh Mei – 湿卤味” in Chinese so I guess I haven’t acquired the taste nor the mindset to enjoy it. My bad.

We still had time before our scheduled visit to Good Morning Nanyang Cafe, so we wandered into People’s Park Centre for Asian desserts. We had Cheng Tng and Bubur Cha Cha. Both were typically run-of-the-mill, and mimicking Mouse (my blogger friend) with my squeaky voice, “No socks came off!” 😉

Click on photos for commentary.

Lek Kee Authentic Teochew Braised Duck 陆记正宗潮州卤鸭
Address: People’s Park Cooked Food Centre.
Block 32, New Market Road, #01-1104.
Singapore 050032.

Loh Mei Specialist 湿卤味专家
Address: Block 32, New Market Road, #01-1110.
Singapore 050032.

Tong Shui Desserts 糖水
Address: People’s Park Centre.
101 Upper Cross Street, #02-49.
Singapore 058357.

Tel: 6532 0552

Operating hours: 11am – 8pm

There are many delicious food in this FC (food/hawker centre) located next to OG People’s Park Deparment Store. I am sure I will give this two level food centre another few more visits to try the wide variety of our local delicacies.

Happy discovering 🙂

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Comments
23 Responses to “Lek Kee Authentic Teochew Braised Duck 陆记正宗潮州卤鸭 @ People’s Park Food Centre”
  1. cate b says:

    I could eat that duck – great pics!

  2. renxkyoko says:

    What the ! ! Those really look super delicious ! ! ! We don’t have that kind of food here in the US , even at big Chinese restaurants !

  3. Lignum Draco says:

    I have a sudden desire for some duck and it’s your fault! 🙂

  4. Brian says:

    Go n try the duck rice at hougang ave 2 blk 703.no regret,

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