Heng Gi Goose & Duck Rice

A long-running Tekka Centre stall serving Teochew-style braised duck and goose, the meat simmered in a dark, aromatic master stock until tender and deeply flavoured. It comes over rice or with porridge, with sides of braised egg, tofu and salted vegetables. The braising liquid, refreshed for years, gives it a depth that newer stalls can't match. Add a bowl of the kway chap-style innards if you're feeling adventurous.