Update: returned to try the Bento Duck Rice $7 and it is really good! I was impressed by the yam rice balls as it is aromatic and have small chunks of yam. Many yam rice out there these days doesn't even have yam bits. tryTrying the stall for the first time, I got the quirky Quack Ramen (Dry) for $6 and added liver for $1. As I arrived right before the peak period, I waited less than five minutes, though a short line formed immediately after I collected my food. My first impression was the appetising plating. It is not just about the looks; the quality was better than expected. The noodles had a rather soft texture that was different from what I anticipated, but for a fusion take, I think it worked fine. The duck slices was really tender, the liver was fresh and devoid of any gamey taste, and the ramen egg was perfectly cooked with a runny yolk. I initially thought they were being stingy with the chilli when I saw the small portion but after tasting, I understood why. It is incredibly spicy and aromatic, so go easy if you cannot take the heat. I have no doubt it is house made because it was so aromatic and satisfying. I cannot believe I only tried this after walking past so many times. I will definitely be back to try the traditional duck rice.

Felt like having kway chap and happened to come across this stall. What caught my attention was how clean the stall was and how neatly the food was displayed on the counter. Prices are reasonable for a hawker stall, and the taste is rich and flavourful. We even ordered extra kway to share. It has a nice old-school taste that’s hard to find these days. Will definitely be back, and next time with my parents. i also saw they took pic with wolfgang chef....

I finally managed to eat kway chap with pig's blood in Singapore after 30+ years! All the tastes of my childhood Sunday breakfast came flooding back. I simply love the texture of pig's blood and when it is paired with my kway chap trinity of pig skin, big intestine and big intestine head, the combination makes for a delectable meal. I also order tau pok today for more bena protein. Even though the Albert Centre kway chap stall has a taste closer to my childhood Joo Chiat kway chap taste, this Chinatown stall is not too far off. Big intestine was thicker than normal and made for lovely bite and mouthfeel. Pig skin was soft. Price ($13.50) was pretty good value considering the amount of food i got. I was super full after finishing everything.

Had a $5 plate of duck rice and topped up duck liver and pig skin for an additional $2. The liver is cut thin which is quite strange because it doesn't offer a full mouthfeel. It's a little tough too. Pig skin is nicely braised and soft. Rice is cooked till soft and has good flavour. All that said, my main contention with this duck rice is the duck. As you can see from the pic, the slices are chopped rather thinly. Although this is common among many teochew duck rice stalls, I seriously think that it is just not enough for a $5 plate of duck rice. Admittedly, $5 is not pricey for duck rice at all considering the prices of everything this day and age, but when you are served 5 thin slices of duck on a bed of rice, you just start to wonder whether it actually makes a difference serving the duck. To be very frank, I think if one had the duck rice without duck, the dip in level of satisfaction would not stray too far. It feels like a condiment that is served mainly for textural contrast because the meat just tastes dry and rubbery. The braising gravy they pour over and the chilli served on the side is much needed for this. The menu board could also be categorised because it can be quite a read.

First time trying this stall. They are tucked at the side of the complex. For $9.50, I got a bowl of kway chap, a plate of braised duck with the kway chap ingredients; they are well braised & the portions are just right. They sell separately as well. For those who like both worlds, try this stall.