Located at the same stretch of hawker stalls with Yuet Loy and Mitzi at Smith Street Food Centre is Jin Ji Teochew Braised Duck (金记潮州卤鸭). Started in 1980 by Melvin's parents, the stall has been around for more than 30 years. The stall initially sells Teochew braised duck only but as time gone by it has added other items such as kway chap on the menu.
Braised Duck 4.2/5
I visited the stall with my kakis, Ian and Tony on a Sunday afternoon to check out the stall. We started off with a platter of braised duck and innards to go with the rice and kway (broad rice sheets). First I tried the Teochew Braised Duck. Using only duck that is above 2kg and not more than 3kg, the duck is braised using more than 10 different spices in a recipe thought by an old master. The duck is succulent and fragrant while not too fatty.
Braised Innards 4/5
Many are afraid to eat Innards because if it was not cleaned probably it can be quite unappetizing. However, I can safely said that the ones I had was probably cleaned and well braised, infused with the herbally braised sauce.
Kway 4/5
Which did of Kway do you like to go with your Kway Chap? The thin or thick type? While the thin type is smoother in texture, I prefer the thicker version that is used at Jin Ji. As the kway or broad rice sheets are tasteless, I find that the thicker rice sheets can better absorbed the sauce and has a better bite.
Rice 3/5
The Rice for the duck rice was a little short of our expectation. Using short grains, it lacked the bite that I was looking for. While I can spot dried shrimps and fried shallots, the rice somehow was still lacking in fragrant.
Pig Ear and Pig Tongue 4/5
Besides Teochew braised duck and kway chap, Jin Ji also sells Pig Ear and Pig Tongue that are not commonly available. Pig ear and pig tongue may sound acquire but it is a delicacy to some. This is a perfect beer snack for me.
After trying out the braised duck and kway chap at Jin Ji Teochew Braised Duck, the three of us all agreed that the braised sauce with its recipe of more than 10 different herbs is the star here. It seems like everything goes well with the braised sauce. If the stall can improve on their rice, it will be perfect. By the way I heard that their new rendition of the dry stew duck kway teow with vinegar garlic chilli is pretty awesome too.
Jin Ji Teochew Braised Duck (金记潮州卤鸭)
Chinatown Complex
Smith Street Food Centre
Blk 335 Smith Street
#02-156
Singapore 050335
Nearest MRT: Chinatown (DT Line, NE Line)
Opening Hours:
Mon-Thu: 10am - 7pm
Sat-Sun: 10am - 7pm
(Closed on Fri)
Direction:
1) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street. Turn right onto Trengganu Street and walk to the end of the street. Cross Smith Street and walk to destination. Journey time about 5 minutes. [Map]
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