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2013-05-02
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I count myself lucky that I managed to get myself in at these final moments of a culinary maestro. After 40 over years of selling boneless braised duck rice, Chef Lim is hanging up his apron for good. The furore was overwhelming. The queues at the stall located at far-flung South Buona Vista Road even more so. Just the fact that so many people were clamouring to get to taste the duck rice at this quaint, no-frill shophouse is already testament to the quality of food.And it's not just about the d
The furore was overwhelming. The queues at the stall located at far-flung South Buona Vista Road even more so. Just the fact that so many people were clamouring to get to taste the duck rice at this quaint, no-frill shophouse is already testament to the quality of food.
And it's not just about the duck at Lim Seng Lee. My winning formula for a satisfying meal: Duck + Tofu + Kang Kong. Half a duck would set you back $20, Tofu $6 and Kang Kong another $7. And this meal would comfortably feed a party of 4-5 pax and leave everyone sated. $6 per person is value for money indeed!
The undisputed star of the meal deserves extra mention. The duck braised till an exquisite tenderness, soaks up the the flavour from Chef Lim's dark sauce and literally sets off fireworks on your palate. Did I also mention that the duck's boneless? =D
Queuing in line for my meal, I managed to get this shot of Chef Lim labouring away at the chopping block, churning out plates of his signature braised duck. He'd look up occasionally, smiling and making small talk with his regulars. Chef Lim and more importantly his braised duck would be sorely missed.
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