Cheok Kee Duck Rice is a name that resonates deeply among those who appreciate Singapore’s hawker culture. Tucked away at Geylang Bahru Market & Food Centre, this humble stall serves plates of braised duck that are as rich in history as they are in flavour. Awarded the Michelin Bib Gourmand, Cheok Kee has earned its reputation not through marketing or glamour but through decades of meticulous craft.
A Story Rooted in Persistence
The roots of Cheok Kee go back to 1974, when Mr. Ong began his culinary journey learning the art of braising duck from a hawker in Geylang Lorong 27. Instead of simply replicating what he had been taught, Mr. Ong refined his own version through years of experimentation. Every adjustment to the spice blend and braising time brought him closer to the perfect balance of flavour.
After working in two other hawker centres, he and his wife finally settled in Geylang Bahru Market & Food Centre in 1990. Since then, the stall has been a fixture, with locals and visitors returning time after time for that unmistakable taste.
The Braised Duck That Defines the Stall
The centrepiece of Cheok Kee is the braised duck rice, prepared with precision and patience.
- The Duck: Cheok Kee uses “Chai Ya” ducks, weighing around three kilograms, prized for their succulent meat. Each bird is deboned for easy eating and slow-braised for two hours in a blend of soy sauce, over twenty aromatic ingredients, and spices. The result is meat that is tender, juicy, and entirely free from any gaminess.
- The Gravy: Thick, dark, and glossy, the gravy is a hallmark of Guangdong-style braising. Cornstarch gives it a velvety texture, while the balanced sweet and savoury profile enhances the duck’s natural richness.
- The Rice: Instead of serving plain white rice, Cheok Kee infuses each grain with the depth of the braising broth. The rice carries a fragrant soya note that complements the duck perfectly.
- The Chilli Sauce: A blend of sambal belacan and Hainanese chicken rice-style chilli offers a gentle heat that cuts through the richness without overpowering the dish.
Other Dishes Worth Ordering
Cheok Kee may be best known for its braised duck rice, but the menu offers other satisfying options.
- Duck Porridge: Silky and comforting, the porridge is cooked to a smooth consistency and topped with tender slices of duck. The gravy blends seamlessly into the porridge, creating a flavourful bowl that many regulars swear by.
- Side Dishes: Braised egg adds a creamy texture and rich yolk flavour, taupok soaks up every drop of the gravy, and duck gizzards provide a satisfying bite for those who enjoy offal.
Recognition and Awards
The Michelin Bib Gourmand recognition highlights the stall’s ability to deliver high-quality food at a reasonable price. At around S$3.50 for a plate of braised duck rice, it remains accessible to everyone. This balance of excellence and affordability has solidified its standing among Singapore’s most respected hawker stalls.
What to Expect When You Visit
- The Queue: Patience is required during peak hours. Long lines form daily, often before the stall even opens for lunch service.
- The Ambience: The hawker centre’s open, airy environment provides a no-frills but authentic dining experience.
- The Location: A short walk from Geylang Bahru MRT Station makes it convenient for both locals and tourists.
Why It Continues to Thrive
Cheok Kee’s enduring popularity lies in its commitment to consistency. The recipe has been perfected over decades, and each plate reflects the same dedication to quality. The stall is run with a personal touch, from the meticulous preparation of the duck to the balance of flavours in the gravy.
Regular customers often describe the food as deeply satisfying without being heavy. The balance between the savoury duck, fragrant rice, and gentle spice of the chilli sauce keeps people returning. For those who grew up eating here, the taste is a reminder of a Singapore that values skill, patience, and tradition.
A Legacy in the Hawker Scene
In Singapore, hawker stalls come and go, but Cheok Kee has stood the test of time. The combination of heritage recipes, careful preparation, and affordable pricing has made it a culinary landmark. Even as dining trends shift, the draw of a perfectly prepared plate of braised duck rice remains strong.
Cheok Kee Duck Rice is more than a place to eat. It represents decades of dedication to craft, a respect for tradition, and the satisfaction of a meal that delivers on flavour every single time. For anyone seeking a true taste of Singapore’s hawker excellence, this stall remains a destination worth lining up for.
