Kam Heong Teochew Braised Duck

Restoran Kam Heong has been operating since the 1970s. During the day, there are stalwarts like prawn noodles, and now the new found fried rice, amongst others. In the evening, 3.30 pm onwards, the coffeeshop turns into another iconoclast of Pj. The Teochew braised duck is, from memory, since 3 decades ago, the best I’ve had in Malaysia

And today, I confirmed it still is. The Best. It’s going down memory lane. Quintessentially Teochew. I’m sure there will be plenty of other reviews about how tender, succulent the duck parts are (we ordered a whole duck), but let me focus on the finer details. The salted vegetable braised with duck lard, the duck innards - now these will keep this establishment #1 for decades to come

This braised duck stall has been serving the locals at Kam Heong Coffee Shop since 1976, and has always been a local favourite dinner fix. Over the years, it has gained more popularity with its signature braised duck dish, where it is generally known as “PJ State Famous Duck Rice”.

However, being a duck-focused establishment, Kam Heong Braised Duck doesn’t only serve delicious duck, it is also known for its braised pork intestines, braised pork knuckles and even salted vegetables!

Its Teochew-style braised duck stands out as the undeniable signature dish on the menu and is a must-try. The dish comes with a thick gravy. The duck is well-braised and tender, and you can find a hint of spices in the duck as it is perfectly infused. The gravy is also aromatic (more on the herbal side) which enhances the duck. Also, don’t forget about the great accompaniment — braised egg, to complete the meal.

In addition to the renowned signature braised duck, the other braised dishes, particularly the pork knuckle, have also gained a reputation as must-try items for patrons at Kam Heong Braised Duck. The pork knuckle is tender and succulent, just as if you’re having a mouthful of collagen. Salted vegetables are also a sides that you wouldn’t want to miss out on— they’re added with lard bits, which makes it more appetising.

This is a solid 8/10 - consistent over the years. I can’t think of something else more Teochew (besides cold crabs and steamed pomfrets). God bless Kam Heong for keeping this tradition going.