Hua Fong Kee Roasted Duck (華芳記燒臘飯) may not be as "vernacular" as, say, Guan Chee or Kam's, nevertheless it has accreted a sizeable following through operating within the Toa Payoh estate for 30+ unfaltering years. Established in 1989 by husband-wife pair Johnny Teo and Jessie Sim, this time-hallowed siu laap institution makes no bones about its predilection for using free-range fowl culled from Perak, of which they must weigh an average 2.7kg each - all in the name of nailing that oft-elusive tender yet juicy.
Beyond duck, Hua Fong Kee also panders to porcine enthusiasts by way of its beaucoup char siew cum sio bak offerings.
More at https://www.thefooddossier.com/2022/12/hua-fong-kee-roasted-duck.html
Beyond duck, Hua Fong Kee also panders to porcine enthusiasts by way of its beaucoup char siew cum sio bak offerings.
More at https://www.thefooddossier.com/2022/12/hua-fong-kee-roasted-duck.html
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