Mr Ng Kim Seng, the founder, came up with a recipe on Teochew braised duck in 1965. He started the stall at Lim Tua Tow Market along Upper Serangoon Road. His children, Wendy Ng and Ng Teck Siah, helped out after their school, from taking orders, serving and learning the recipe. He moved the stall to Serangoon Garden Food Centre after the demolition of Lim Tua Tow Market. Wendy went to work as a Secretary and Teck Siah started a Satay stall but he decided to return when Mr Ng suffered a mild stroke. During the renovation of Serangoon Garden Food Centre, he moved the stall temporarily to a coffee shop in Serangoon Central in 2002. Wendy decided to take over this stall when it was time to move the main stall back to Serangoon Garden Food Centre.
There was no queue when I was there on a weekday but when I approached the stall, Wendy was there. She said, "15 minutes. Can you wait or not?" I ordered a set of Kway Chap and added a duck drumstick for $10.50. I waited. When a few minutes before the 15 minutes were up, I saw Wendy waving at me from a distance. I walked over to collect it.
The Kway Chap set came with nicely braised big intestine, braised egg, fish cake, braised tau pok and the braised duck that I added. The flat rice sheets were thin and smooth served with braising sauce then enhanced with fried shallots and coriander. The chilli is different, its level of spiciness is manageable with a hint of tanginess and enhanced by the garlic paste added to it.
The other Ah Seng Duck Rice at Serangoon Garden Food Centre does not serve Kway Chap.
AH SENG DUCK RICE
Block 204 Serangoon Central #01-104 SINGAPORE 550204
Operating Hours: 11.00 am to 8.00 pm (Closed on Sundays)
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