Unlike roast and braised duck, salted duck, a classic Hokkien dish, is seldom seen locally in Singapore. In the olden days, people couldn't afford to buy equipment to make roast duck. So, the easiest and cheapest way was to poach the duck and rub it with salt.
Naming the stall after himself, Mr Benson Lim went through rounds of experiments before coming up with his own unique recipe. Typically, salt is rubbed onto the duck and then poached. Mr Lim reversed the steps; firstly poaching the duck along with lemongrass, pandan leaves, garlic and ginger, then soaking it in cold salt water, before rubbing it with salt. In this way, one can taste the original flavour of duck meat.
The duck meat is served with a julienne of cucumbers, pickled vegetables and lime. The plate may look plain, but the meat is tender, juicy and full of flavour.
The stall also offers smoked duck that Mr Lim gets from a supplier. He whips up his own sauce to to complement it.
Mr Lim’s regular customers will not miss out on his Pig's Organ Fish Maw Soup. It's loaded generously with sliced pork, pig liver, stomach, tofu and fish maw.
Watch the video for the cooking of salted duck!
Operating hours:
9.30am - 3pm
Closed on Thu
Address:
168 Lorong 1 Toa Payoh #01-1040, Singapore 310168
Music:
Going Higher from www.bensound.com
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29 сен 2024
