Chinese
Duck — often with pork belly, egg and beancurd — braised in a dark five-spice-and-galangal master stock until tender and fragrant, served over rice or with kway chap, flat rice sheets in soup. A Teochew comfort classic.
2 places to eat
Beloved kway chap with melt-in-mouth braised pork.
Teochew braised duck rice at Tekka Centre.
