Sean Kee Duck Rice – Braise Yourself For a Deep, Duck Secret

For as long as I can remember, I don’t think I actually liked duck rice. Perhaps it was because my first plate of duck rice wasn’t very good and left a bad impression on me. Ever since, I’ve always been a fan of chicken rice. However, after having a plate of probably the best duck rice, I’ve started to think that maybe duck rice isn’t so bad after all. With almost 40 years of history, Sean Kee Duck Rice is set to be a top contender in the race for the title of best duck rice in Singapore. They only serve duck rice and duck porridge, but it seems like they’re better known for their duck rice. The stall is currently run by 3 brothers – Lawrence, Ron and Albert.

Despite their manly and tough countenance, the trio is actually very friendly and rather comical. Albert told me that the recipe for their duck rice was passed down from their father who first started the stall in 1979! Their father has retired, and the 3 brothers have since taken over the stall. The brothers get up at 5am every day to prepare all the ingredients by hand – from braising the eggs to whipping up the chilli. And, they only open their stall at 11am! The duck used is brought in fresh daily, so you be sure that you’re savouring only the freshest here. They also serve braised peanuts, tofu, braised eggs, duck innards and even handmade fishcakes. They told me that it’s a lot of hard work but their dedication and diligence have not gone unnoticed by their loyal customers. You can order a regular plate of duck rice, which comes with soup and chilli, for $5. I’d recommend that you bring along a couple of friends and order a platter so you can get to try everything they serve. Just let them know if you don’t eat certain items, and they’ll be more than happy to personalize the platter for you.

One of my initial queries was “So, which one of you is Sean Kee?” And the brothers laughed out loud in response. Albert told me that it was a translation error. The actual name of the stall is registered as Sia Kee (Hokkien) which is the name of their father. Unfortunately, the translation from Hokkien to Mandarin wasn’t quite as accurate.

For $5, you’ll be able to dig into a hearty plate of duck rice. I was feeling hungry and greedy, so I added tofu and a braised egg. I don’t know about you but I loved the gooey sweet braised sauce slathered all over my duck rice. Albert told me that their braised sauce is cooked in a cauldron at their central kitchen in Bedok, where it’s constantly being stirred. I’m not sure if the stirring is the reason why, but the braised sauce was awesome. It’s not too sweet, nor too salty – simply heavenly. The best part is that everything was covered in the awesome sauce!

The duck meat had the right amount of firmness to it. I liked that it wasn’t too dry which can often be off-putting for me. Throw in their handmade chilli for extra flavor and you’ll be salivating for more. I felt that they could’ve been more generous with the amount of duck meat, not that they were stingy with it. I’m a firm believer of “quality over quantity”, so I’ve no complaints. This is, undoubtedly, one of the best duck meats I’ve ever enjoyed.

Overall, I think the braised sauce was the star of the dish. I couldn’t help but lick my plate clean. They told me that their duck rice is catered towards the younger generation, hence their rendition is sweeter, unlike the traditional Teochew Duck Rice which is a tad saltier. 

Sean Kee Duck Rice is situated within Sin Huat Eating House, amongst other tenants. However, you’ll easily notice that most, if not all, of the patrons there are enjoying duck rice. And, it’s the same for me. The only reason I’ll ever go back there is to get myself a hearty plate of duck rice.

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

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