Who was born in Taiwan and came to Singapore in 1944 in search of a better future.
In 1976, Jonathan’s grandfather created his own braised duck recipe and founded the business. Today, the legacy continues with Jonathan and his three business partners.
Kin Men Seng Heng’s menu is simple and fuss-free. An order of duck rice or noodles starts at $4 and you have the option to add braised egg, braised beancurd and braised tofu puff.
If you’re feeling really hungry, their braised ducks are also available a la carte.
Jonathan tells AsiaOne that Kin Men Seng Heng’s braised ducks aren’t exactly run-of-the-mill.
“Typically, braised duck found in Singapore is sweet, herbal and sticky. But for us, our sauces are savoury and light, herbaceous, paired with our homemade chili and peppery broth.”
He adds that customers “tend to come for the dry kway teow or yellow noodles”, similar to how it was when his grandfather ran the stall.
When we ask about their reasons behind applying for halal certification, Jonathan provides a very personal anecdote.
“A very good friend of mine is Muslim. I remember when I was 16, I told his mother that my first ever stall will be halal-certified so that she can eat the food that I cook. Fast forward to today, we finally did it!”
