Kin Men Seng Heng is the brainchild of four millennial friends. What makes the brand different, besides using the family recipe of one of the owners’ families dating back to 1976, is that the hawker stall is halal certified. Here, they serve up Hokkien-style braised duck which you can complement with rice, yellow noodles or kway teow, and add on with  a braised egg, taukwa and taupok. Don’t forget to ask for soup and chilli.

Kin Men Seng Heng is at 7 Maxwell Rd, #02-133 Amoy Street Food Centre, Singapore 069111.

Devotees of braised duck would know Chuan Kee as it is one of the few hawker stalls that have ever been awarded a Michelin Bib Gourmand. The hawker stall was founded by Huang Ming Yu and has since expanded from its original Ghim Moh location to Chong Pang, which is helmed by his wife. The braised duck is cooked Teochew-style and is accompanied by either rice, noodles or porridge slathered with the braising sauce.

Chuan Kee Boneless Braised Duck is at 20 Ghim Moh Rd, #01-04 Ghim Moh Road Market & Food Centre, Singapore 270020 and 105 Yishun Ring Road, #01-161 Chong Pang Market & Food Centre, Singapore 760105.

With over 60 years of expertise, it is no wonder that Heng Gi was awarded the Michelin Plate for its take on Teochew-style braise. Duck is the feature here, as evidenced by its store name (goose is not allowed in Singapore), alongside other typical proteins such as pork, tau kwa and egg. The duck here is served with rice drizzled with braising gravy and accompanied by herbal soup.

Heng Gi Goose and Duck Rice is at 665 Buffalo Rd, #01–335 Tekka Centre, Singapore 210665.

A short skip from Aljunied MRT sits Tai Dong who has been serving Teochew-style braised duck for over 30 years. It won’t be difficult to spot the hawker stall as you’ll often find a snaking line queueing for a plate. Tai Dong serves two types of chilli here — a tangy version and a sambal belacan one that you have to request. We say, get them both.

Tai Dong Teochew Duck Rice is at 49 Sims Place, #01-04 Sims Vista Market & Food Centre, Singapore 380049.

Second-generation owner Rui Hai now helms Ah Xiao after he took over the reins over a decade ago. His parents started the business in the 1990s and Rui Hai and his brother now operate the two outlets in Singapore. Here, the Teochew-style braised duck comes with a tinge of herbal notes, which aids in cutting through the rich gaminess of the duck. Rice aside, you can have your duck with kway chap too.

Ah Xiao Teochew Braised Duck is at 505 Beach Road, Golden Mile Food Centre #B1-43 Singapore 199583, Singapore 199583 and 29 Bendemeer Rd, #01-41 Bendemeer Market & Food Centre, Singapore 330029.

Sia Kee founded his braised duck rice business in 1979 and named it after himself. Now, the hawker stall is run by his three sons Rob, Lawrence and Albert as they continue to serve duck and only duck. When you’re there, just tell the staff how many people are eating and they will portion accordingly together with either rice or porridge. The gravy here is thick and rich.

Sia Kee Duck Rice is at 659-661 Lor 35 Geylang, Sin Huat Eating House, Singapore 389589.

Mr Ong and his wife have managed Cheok Kee since they opened the stall in 1974. He had learnt the recipe from his former boss who sold braised ducks in the past and later perfected it with his own balance of spices and cooking techniques. The gravy here is also thickened and is slightly on the sweeter side, enjoyed either with rice or porridge. Oh, don’t forget about the chilli sauce too – it has a blend of tangy vinegar with umami sambal belacan.

Cheok Kee Braised Duck Rice is at 69 Geylang Bahru, #01-35 Geylang Bahru Market & Food Centre, Singapore 330069.

Ah Seng is a family-run hawker stall that started in the food mecca called Serangoon Garden Food Centre before expanding to the nearby Serangoon Central. At either branch, you’ll be greeted by braised ducks made with a recipe dating back to 1994 that is light with a touch of herbal quality. Head there early or expect to queue.

Ah Seng Braised Duck Rice is at 49A Serangoon Garden Way, #01-44 Serangoon Garden Market and Food Centre, Singapore 555945 and 204 Serangoon Central, Singapore 550204.

If the name of this braised duck hawker is rather similar to the first entrant on this list, it is because they are related. In fact, Seng Heng was the recipe originator that gave rise to the younger Kin Men Seng Heng. The stall’s popularity is enduring too, as the stall only operates between two to three hours as the long queues quickly snap up whatever duck is available. The braised duck is served either with yellow noodles or kway teow while the poultry is perfumed with the fragrance of Chinese herbs.

Seng Heng Braised Duck Noodles is at Blk 85 Redhill Lane, #01-28 Redhill Food Centre, Singapore 150085.

We can’t do a story on braised duck rice without mentioning Yu Kee, one of the most prolific and accessible brands peddling this humble dish. The brand was founded by Seah Boon Lock in 1961 and the brand later expanded to become a food group with labels such as Chicha San Chen under its banner. Nevertheless, the brand continues to serve up herbal Teochew-style braised duck with carbohydrate options of rice, kway teow, porridge and noodles.

Yu Kee Duck Rice has multiple locations in Singapore 

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