Duck Rice Kway Chap

Duck Rice Kway Chap
Sin Fong Restaurant
560 Macpherson Road
Opening Hours: 8am to 10.30pm

This stall’s kway chap is unique. It uses more than 10 herbs and spices in its gravy, which is poured lavishly over the stewed food and bowls of kway (flat rice sheets). Before setting up the stall more than 35 years ago, owner Ng Lai Chuan had worked in a medical hall, where he used to put together herbs and spices for kway chap and duck rice stalls. “I was doing it so much, I thought I might as well start my own stall,” he says. He offers more than 20 stewed dishes. But what is also unusual is that every order comes with a few slices of pineapple. He says pineapple offsets the oily taste on innards, so customers can have a respite from the rich flavours of the dish.

Be prepared to pay S$4.30 for 1 person’s portion.

Note: This review was extracted from ST Foodies Club.

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