Sean Kee Braised Duck: Gorgeous Gooey Goodness!
Braised Duck Platter
Braised Duck Platter

I have a confession to make.  I actually prefer Hokkien style braised Duck to Teochew style braised duck!  My ancestors must be very slapping their foreheads when they hear this — me being of 100% Teochew descent and having unabashedly proclaimed myself a true blue Teochew Ah Hia and all. I do prefer the Teochew version of Bak Kut Teh to the more herbal Hokkien version.  But when it comes to braised duck, after having tried both versions on numerous occasions, I think it is about time I came out of the closet and declare my preference for the sweeter Hokkien style braising sauce!

Albert, Ron and Lawrence
Albert, Ron and Lawrence

Braised duck has never been on my “shiokfood” list until now.  Comfort food yes, but it had never hit that “Shiok” level for me.  You know, the level when you are compelled to shovel the next spoonful of food into your mouth to continue that heightened state of euphoria?  Shiokfood is the kind of stuff that you can’t help but keep eating until 1.  The food runs out, 2 The money runs out, 3 Your wife runs out.  Ok, I was just joking about no. 3.  It’s not a good reason to stop eating shiokfood.


During a recent fishing trip, an pioneer generation fisherman commented that it is hard to find good old fashioned braised duck nowadays.  He told me that the braised duck in the past were more heavily spiced and very “pang” (yummy).  Nowadays you taste predominantly soy sauce in most places.  That got me to start researching on my own recipe for braised duck.

Now, I am not saying that the braised duck at Sean Kee is heavily spiced.  It does have the flavour of the spices in it but it is very well balanced.  It might be a little on the sweet side for older folks like the aforementioned fisherman but I really enjoyed it.  The duck is tender and not gamey but the sauce really makes you want to slather it all over your rice and shovel it into your mouth!  The extra braised peanuts also adds to the enjoyment of the whole dish!  The soup is just a tad sweet and not herbal enough for me.  It would have added a nice contrast to the sweet braising sauce if it were more savoury.    4.5/5


Sean Kee is located in the same coffeeshop as the infamous Sin Huat Crab Bee Hoon.  I have known about them for a long time as the braised duck that you are not supposed order while waiting for your crab bee hoon!  Yes, rumour has it that Danny from Sin Huat will refuse to cook crab bee hoon for you if dare order the braised duck! The reason Danny gave was that in the past, he had customers who,  while waiting for their bee hoon to arrive, ordered braised duck and ended up cancelling their orders for the bee hoon because they got full from eating braised duck!

The stall is currently run by three friendly (and big sized) brothers who took over from their father, Mr Oh who started as an apprentice with Cheok Kee.  He came out to do his own business in 1979 and tweaked the recipe to become his very own.  Incidentally, what you are eating here is no mere braising sauce but one that has an unbroken lineage stretching back to 1979.  I was told that over at their central kitchen in Bedok, there lies a large cauldron of braising sauce that is continuously bubbling away 24/7 and protected by a laser activated alarm system against any would be intruders attempting to steal the secret sauce! (You know I am joking right?)  Each day, fresh ingredients are added to it and new batches of ducks and placed inside to enjoy a one hour spa which transforms the dreary duck into serious shiokfood.

By the way, you might be a little confused about the name.   It is supposed to be pronounced Shen Ji in mandarin or Sia Kee in Hokkien.  Officially, the stall is registered as Sia Kee.  But when they made the signboard, they translated the name in mandarin in Sean which is supposed to be pronounced as Shen and not Shawn as in Sean Connery!

It has taken me a while to find shiokness in a braised duck but I am glad to say that I finally found it here at Sean Kee!  But you didn’t need me to tell you that, I am sure that you can see it yourself from the photos!

659/661 Geylang Road (Geylang Lor 35), Singapore 389589
View Map
Opening hours:
11:00AM to 6:00PM

Alternate Saturdays
96906606, 96909099, 97575255

6 thoughts on “Sean Kee Braised Duck: Gorgeous Gooey Goodness!”

  1. This is in my opinion the best braised duck place in Singapore, always packed at lunch hour and that gooey sauce is amazing. I always ask for extra sauce over my yam rice which compliments the duck very well. The brothers are always very friendly and also a shout out to the youngest brother as the yandao! (as requested) ;)

  2. You can’t really compare the two. It’s like steam fish, Cantonese style or Teochew style steam fish is better?
    Or curry, sticky Hainanese curry? Or Nonya, Malay and Indian curry?
    This gooey style braised duck, the taste of the duck is usually lost in the thick melange of sauce, which is not necessary bad if you prefer your rice mix in with the sauce. But if you want to have a dish of braised duck breast/meat, then you might not want thick sauce slather all over it.

  3. Not nice and expensive for that few pieces of miserable duck meat with bones…charged me $4.50…
    Can get $3.50 else where, will give this a miss forever

  4. Went for lunch today at this stall. Very delicious. Those health conscious ppl may not like it because the taste might be too heavy for them. But I like it and will go back again.

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