10 Best Duck Rice in Singapore

Few hawker plates are as satisfying as a good duck rice in Singapore, whether it is Teochew-style braised duck (lor ark) in a dark, herbal soy gravy or Cantonese charcoal-roasted duck with crisp skin. This guide gathers ten established stalls and shops, each checked against a current listing or well-documented presence, spanning both styles and neighbourhoods across the island. Use it as a shortlist to match your craving, not a strict ranking.

Chuan Kee is a Ghim Moh hawker stall specialising in Teochew-style braised duck (lor ark), with the meat deboned so it slips easily over rice, noodles or porridge. The braise leans dark and savoury rather than sweet, and the stall pairs it with sides such as braised egg and tau pok soaked in the gravy. Being boneless makes it an easy introduction to the dish for first-timers and children.

Ghim Moh
View on map ↗

Run by a second-generation hawker at Golden Mile Food Centre, Ah Xiao serves classic Teochew braised duck alongside kway chap, the duck sliced tender and napped in a herbal soy braise. Diners can add sides such as braised egg, beancurd and pig's offal, and choose duck rice or a kway set. It is a popular lunchtime stop that regularly draws a queue.

Golden Mile Food Centre
View on map ↗

Tai Dong is a veteran Teochew braised-duck stall at Sims Vista Market & Food Centre near Aljunied, run by the same family for decades. The duck is braised until tender and served over rice with the house gravy, and Tai Dong is known for two chillies, a tangy one and a sambal belacan version you can ask for. It typically pulls a steady queue at lunch.

Aljunied
View on map ↗

Heng Gi is a long-running Teochew braised-duck stall in the Little India area, long associated with Tekka Centre. Although goose appears in its name, braised duck is the mainstay today, sliced lean and served in a light but aromatic soy braise over rice, with yam rice also available. Regulars round it out with braised egg, tau pok and greens.

Tekka Centre
View on map ↗

Cheng Heng is a heritage Teochew stall at Holland Drive Market & Food Centre that does both braised duck rice and kway chap. The duck is simmered in a spiced soy master stock and sliced over rice, while the kway chap pairs flat rice sheets in soup with braised egg, beancurd, pork belly and offal. It is a comforting one-stop for fans of the whole Teochew braised spread.

Holland Drive
View on map ↗

The Houson Duck is a Teochew braised-duck specialist in the Jurong East area, operating out of a coffeeshop and popular enough to draw evening queues. The braised duck is sliced over rice or fragrant yam rice and finished with a dark, herb-infused gravy, with sides such as braised egg and beancurd available. It has built a loyal following over many years.

Jurong East
View on map ↗

Hup Seng is a Teochew braised-duck stall along Sin Ming Road that keeps its menu tight and traditional. The duck is braised until soft, even the breast slices, and served with rice, while a salted-vegetable duck soup is a signature side regulars order alongside. It tends to sell briskly around midday, so earlier visits beat the lunch crowd.

Sin Ming
View on map ↗

Kay Lee is a Cantonese roast-meat specialist on Upper Paya Lebar Road that roasts duck, char siew and sio bak (roast pork) over charcoal in the traditional way. Its roast duck rice comes with crisp-skinned, moist meat and the house dark sauce, and combination plates let you pair duck with the other roasts. The shop traces its roots back many decades.

Upper Paya Lebar
View on map ↗

Foong Kee is a charcoal roast-meat stall that built its name at Keong Saik Road and now operates from Commonwealth Crescent Market & Food Centre. Alongside char siew and roast pork, its roast duck rice features duck with crisp, burnished skin and tender meat finished in a dark braised sauce. Roasting over charcoal gives the meats a subtle smokiness.

Commonwealth
View on map ↗

Lee Hong Kee is a Cantonese charcoal roast stall at Tiong Bahru Market & Food Centre, run by a family that has roasted meats there across generations. The roast duck is prized for its crackly skin and juicy meat, served over rice or with noodles and best drizzled with the stall's rich dark sauce. Char siew and roast pork round out the roast selection.

Tiong Bahru
View on map ↗