(Closed) Legend East Malaysia Charcoal Herbal Roast Duck King – Roasted Meats Stall Tucked Away in Yishun

Tucked away in a coffee shop in Yishun, Legend East Malaysia Charcoal Herbal Roast Duck King has quite the lengthy name and sells not only charcoal roast duck, but a slew of roasted meats such as char siew and roast pork as well! Opened by a duo from Sarawak, and another chef who runs the stall (and happens to be a Sarawakian too), the stall uses an authentic Sarawak family recipe for their ducks, so you know you’re getting the real deal! 

A man of few words, the soft-spoken Solomon Thian told us that he was roped into mainly helming the stall by two partners, who also happen to run Legend Scissors Cut Curry Rice within the same neighbourhood. Solomon has six years of experience under his belt when it comes to roasting duck, making him quite the expert. 

All the roasted meats are done right in the stall and charcoal-roasted for hours on end. The charcoal-roasted duck, in particular, pays homage to the Bidayuh (an indigenous ethnic group in Sarawak) ways of cooking. 

The Roasted Duck Rice ($3.80) featured glossy cuts of duck with slightly crispy skin on a bed of rice that’s doused in a hearty amount of sweet braised gravy. The sticky zhup had herbal notes infused into it so it wasn’t too sweet.

The duck’s fatty skin and meat worked perfectly in tandem, without much gaminess coming from the meat itself. It was a little hard to detect that distinct woody fragrance from the duck, but I’d say this was still a pretty good rendition. 

One thing I’d recommend is spooning their homemade sambal chilli onto the duck and eating it together. The rich and umami-fillee chilli added another layer of depth to the duck meat and was just all-around a delicious pairing. 

I also opted for the Roast Pork Rice ($3.50) and can safely say that this was my favourite dish of the lot from this stall. Despite sitting outside for quite some time, the crackling of the roast pork remained perfectly crispy. The meat and fat were well-seasoned and while it might be a tad salty for some folks, all problems would be solved once you gobble it up with the white rice. 

Don’t forget to give your roast pork a dip in their other house-made lime-forward chilli sauce that packs quite a punch. 

The Char Siew Wanton Noodles ($3.50) wasn’t technically bad per se, but not what I’d order if I were craving wanton mee. The springy noodles were thoroughly tossed in shallot oil and the sweetness of it reminded me more of kolo mee than wanton mee. The slices of char siew had a nice charred aroma and good amount of fattiness, but it can come off as a tad oily.

The broth of the wanton soup on the side was very comforting and had herbal notes as well. As for the wantons themselves, they were stuffed with chunky meat that was slightly sweet and very pleasant to eat. 

Legend East Malaysia Charcoal Herbal Roast Duck King is worth a visit if you happen to be in the Yishun ‘hood. I know I’d pop by for their Roast Pork Rice again if I am!

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

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