Discovering Braised Duck at Rui Heng in Singapore: A Taste of Authentic Flavor

What Makes the Perfect Plate of Duck Rice?

A delicious plate of duck rice hinges not only on the tenderness and flavor of the duck meat but also on the sauce, ginger, and the type of rice served. For me, the harmonious blend of all three elements is what truly matters. In my quest for the best duck rice spots in Singapore, I stumbled upon Rui Heng at 703 Hougang Ave 2, which boasts an impressive 4.6/5 stars from 347 reviews on Google.

To avoid long queues, I decided to visit the restaurant at 9:30 AM. To my surprise, there was only one person ahead of me in line. Perhaps the heavy rain that morning or my early arrival helped me save time.

The Story Behind Rui Heng

Rui Heng was founded by Brian Tan and his wife. Brian entered the food and beverage industry in December 2000, right after completing his military service. He spent about three years working at Yu Kee Duck Rice, where he met his wife, who encouraged him to open his own place. "We went through a challenging learning process in cooking," Brian shares. The restaurant was previously located elsewhere before moving to its current spot in April 2012.

A Culinary Experience at Rui Heng

I tried the Duck Rice (S$5), which arrived beautifully presented with a glossy brown sauce drizzled over the rice, spilling slightly onto the plate. The dish featured neatly arranged pieces of braised duck alongside half a braised egg, slices of tofu, and braised peanuts. The rice itself was not ordinary; it was prepared with a light coating of oil, reminiscent of chicken rice.

The duck meat was rich and juicy, though a few pieces were slightly tougher. As for the sauces, the restaurant offers three homemade dips, and I eagerly tried all of them. The first sauce resembled the dipping sauce found at chicken rice stalls, with little bits of celery and chili seeds. Next was a thicker sauce with a seafood flavor, reminiscent of the crab dishes I enjoy during the Lunar New Year.

Other Dishes on the Menu

The Duck Congee (S$5) was equally enticing, topped with crispy fried shallots and fresh herbs hidden beneath a smooth layer of congee. The rich duck sauce poured over the congee made it irresistible. The congee was cooked to a silky consistency, sliding down my throat effortlessly. According to Brian, the congee is slow-cooked for about 2 to 3 hours every morning.

The final dish was the Stir-fried Dry Duck Tofu (S$4.50), which can be enjoyed with noodles or broth. Once mixed together, I could taste the thick sauce coating every noodle or piece of tofu. Plus, the addition of bean sprouts added a nice crunch. While this was the least appealing of the three dishes, my friend absolutely loved it.

Final Thoughts

The delicious duck, flavorful rice, and three types of homemade sauces provided me with a fantastic experience. The service at the restaurant was also excellent, making the meal even more enjoyable. Although the duck wasn’t perfect, it was close to it. The restaurant is only open on two Thursdays each month, and food can sell out quickly, so it's best to call ahead at +65 9664 0470.

In summary, Rui Heng Braised Duck truly lives up to its high rating on Google. Why not pay a visit and share your thoughts?

Article reference and editing from: Seth Lui Food