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| Salted Duck |
Every time we travel to Taipei for work or holiday, without fail LD and I will treat ourselves to a salted goose meal. However, as the AVA still banned the goose in Singapore, salted duck is the next best alternative.
There are only a few stalls in Singapore that sell salted duck, you can probably count it with the fingers in one hand. Benson Salted Duck is always one of the names that come up when you google salted duck in Singapore. Even Singapore “Makan Guru”, KF Seetoh hold this stall in high regards.
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| The Stall |
As it was only two of us dining, we decided to order a 3-person portion for the duck, 2 rice, innards and fish maw soup. Total damage $19.
The duck itself roughly chopped and partly deboned to easy eating. At the first bite, the duck is on the saltier side, especially on the skin. The skin is thick, fatty and springy. Although the meat is dense, it remains succulent as the fats from the skin rendered into the meat.
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| The Duck |
The secret to eating the duck is to squeeze the lime on it. The fusion between the lime juice and the salted created the superb umami flavour and remove the saltiness from the duck. It just transforms the flavour of this dish to another level. The duck is also served with salted vegetables, to balance the dish.
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| The Chilli |
The rice served at Benson is butter rice. It is fragrant and tasty, can easily be mistaken as chicken rice. The rice is al-dente and can easily be eaten on its own without other dishes.
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| The Rice |
For the duck liver is dense yet creamy. It is not as moist your goose liver (foie gras), more like in between goose and chicken liver. The giblets are crunchy, but it is braised in dark soy sauce instead of blanched in salt like the goose version in Taiwan. Not sure what is the reason for this, but I was expecting the giblets in the salted version.
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| Salted Duck Liver, Braised Duck Giblets, Tofu |
The fish maw pig organ soup ($5) is actually a hidden gem that you must try here. They are very generous with their ingredients, especially their fish maw and pig’s liver. The liver is cooked perfectly, making it creamy with a bit of crunch to it. The pork ball is springy and packs of flavour as well. The clear, pork and duck infused robust broth is just awesome. Yum Yum.
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| Fish Maw Pig Organ Soup |
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| Fish Maw Pig Organ Soup |
Service is efficient. Order at the stall and they will deliver your order to your table. Price is reasonable as well.
Overall, Salted Duck is almost like a rare commodity in Singapore. It is unique, delicious and difficult to find. Benson Salted Duck is definitely a must visit stall. Cheers!!
Food: 8/10
Value: 8/10
Service: 7/10
Ambiance: N/A (Coffeeshop)
Budget per Person: $0 - $10.
Benson Salted Duck
Blk 168 Toa Payoh Lorong 1
#01-1040
Singapore 310168
T: +65 9781 4042
OH:
Fri – Wed: 10.00 – 15.00
Closed on Thursday
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