The signature dish featuring soy-marinated duck braised for two hours with 20+ aromatic spices, resulting in velvety-textured meat. Served on fluffy steamed rice perfumed by duck essence. The tender, boneless duck meat absorbs the rich soy-herb braising liquid throughout.
Tips from diners
This is the dish that earned Michelin Bib Gourmand recognition. Consistently reliable quality at affordable price.
A variation featuring duck drumstick with bone for texture and visual appeal. The braising process makes the meat tender while the skin remains intact, offering a different eating experience from boneless options. Still served with the aromatic rice.
Tips from diners
The drumstick adds textural interest and the bone helps with flavor. Good if you want more substance.
The duck meat shredded and served over silky, creamy porridge rather than steamed rice. The porridge absorbs the duck flavor and braising liquid, creating a comforting, cohesive dish. Lighter option than rice while still deeply flavorful.
Tips from diners
The porridge is silky and soothing. Choose this if you want something easier to eat or more comforting.
The standard braised duck rice supplemented with an additional braised duck leg. More protein and meat for those with larger appetites. The extra leg shows the same quality braising.
Tips from diners
The extra duck leg boosts protein and value. The braising is consistent across all pieces.
The premium offering featuring half a braised duck cut lengthwise, served with steamed rice and the restaurant's signature herb-based soup. Shows the full braised bird with meat and skin, offering substantial protein and visual drama.
Tips from diners
This is for when you want to celebrate or have serious appetite. Half duck is substantial and impactful.
Founded in 1991 and recently awarded Michelin Bib Gourmand status, Cheok Kee Boneless Braised Duck at Geylang Bahru has become a neighborhood institution. The owner, Mr Ong, has been selling duck rice since 1974. Fresh birds are braised for two hours in a proprietary blend of soy sauce and over 20 aromatic spices, resulting in velvety-textured meat. Served with duck soup made from Chinese herbs and chili vinegar to cut through richness.
Open Monday-Wednesday, Saturday-Sunday, 11:45am-6pm. Closed Thursday and Friday. Limited hours—check before coming.
Long queues form during lunch (12-1pm) and dinner (5-6pm). Come at 12:30pm or 5:30pm to avoid peak rush.
Request the chili vinegar and duck soup on the side. Vinegar cuts the richness while soup adds depth.
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