Ban Chuan Braised Duck Rice – Curb Your Braised Duck Cravings Here

It has been a while since I had kway chap. Last week, I was wondering where I could find nice kway chap in central Singapore. Ban Chuan Braised Duck Rice came up as one of the search results, so my colleague and I popped by!

There was no crowd when I reached Ban Chuan Braised Duck Rice. The prominent glistening braised ducks hanging in the glass display caught my attention as I was strolling down the aisle. There wasn’t a queue so I quickly placed my order. I got the B.C. Set Meal ($5) and Braised Duck Rice ($3).

The B.C. Set Meal features a usual mix of pig’s intestines, braised duck meat, a braised egg, tau kwa, tau pok and braised pork belly, complemented by broad sheets of translucent kway swimming in a bowl of slightly herbal soya broth. The ingredients are drizzled with some sesame oil before they are served.

The broth is always the first thing I go for whenever I eat kway chap. The broth here, which carried aromatic herbal notes, was slightly sweet. I prefer a broth that’s more robust in flavour but this is still alright. I filled my spoon with both the kway and broth, and topped it with a slice of braised duck meat. The entire combination tasted pretty good — the flavours of the meat and braising sauce spiced up the broth. The pieces of meat were slightly moist, and offered a firm bite, but were slightly small in my opinion.

I tend to avoid pig’s intestines because it gives off an unpleasant smell when it’s not fresh or not cleaned properly. In this case, I still wanted to try as they looked delicious. Just before a piece reached my mouth, an offensive odour hit me in the nose. I took a tiny bite and regrettably swallowed it. It was off-putting and I had to quickly gulp down mouthfuls of broth to get rid of the strong aftertaste. However, my dining partner actually quite enjoyed it.

The Braised Duck Rice tasted amazing. Thin slices of duck are placed on a bed of fluffy rice, before a well-seasoned braising sauce is poured over the ensemble. I like that they serve two types of chilli. One is sambal, and the other is a watery chilli dip. Every spoonful of fragrant rice, tender meat and tangy chilli dip tasted heavenly.

Ban Chuan Braised Duck Rice has been in business for 38 years and is currently run by a 2nd generation 52-year-old hawker. Come by for some yummy braised duck rice and kway chap!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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