Sean Kee Braised Duck: Gorgeous Gooey Goodness!

I have a confession to make.  I actually prefer Hokkien-style braised Duck to Teochew-style braised duck! 

Teochew vs Hokkien 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!

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, a 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 was more heavily spiced and very “pang” (yummy).  Nowadays you taste predominantly soy sauce in most places.  That got me to start researching my own recipe for braised duck.

The Braised Duck at Sean Kee

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. The sauce really makes you want to slather it all over your rice and shovel it into your mouth! The extra braised peanuts also add 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 coffee shop 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 to order while waiting for your crab bee hoon!  Yes, rumor 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 canceling their orders for the bee hoon because they got full from eating braised duck!

The Brothers and the Secret Sauce

The stall is currently run by three friendly (and big-sized) brothers who took over from their father, Mr Oh. He 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 it’s 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 that 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 into Sean which is supposed to be pronounced as Shen and not Shawn as in Sean Connery!

Conclusion

It has taken me a while to find shiokness in a braised duck. 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!

31 May 2023 Update: 9 Years On

It’s fascinating to see how certain institutions, like Sean Kee, can serve as anchors to our past in a fast-paced society. In this case, the story of the three brothers and their dedication to dishing out their braised duck, is a testament to their commitment and the enduring nature of their craft. Despite the passage of nine years, it’s remarkable that the taste of the braised duck remains unchanged.

The fact that the coffee shop still retains its familiar appearance further adds to the sense of continuity and nostalgia. However, it’s natural that over time, the brothers would have aged. Just a few more grey hairs serving as a visible reminder of the years that have passed.

It’s also worth noting that prices have increased slightly. This is a common occurrence in many businesses due to inflation and rising costs. Additionally, the opening times are now slightly shorter.

In a society characterized by rapid change, institutions like Sean Kee provide a sense of stability and connection to the past. They are cherished landmarks that people can rely on for a taste of tradition. They serve as a link to the memories and experiences associated with them.

I said this braised duck got the shiok factor 9 years ago and I am glad to report that my rating still stands! 4.5/5

This time round, I decided to try the porridge instead of the rice. I was amazed at how nice it was! It has just the right amount of stock in it. There was a little savory taste but the fragrance of rice was still retained! It is one of the best duck porridge I have come across!

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