I personally prefer braised duck more than roast duck as the meats are tender and well marinated with all sort of spices and herbs.
Established in 1973, Taika Huat is famed for their Teochew Styled Braised Duck. This stall from the year 1973 was since located in the narrow lanes behind Sutera Mall, go further down the road after you reached the Lee Pineapple factory.
Patrons near and far are willing to travel miles just to have their braised duck and a plate of pork trotters. This eatery has even been visited and patronized by politicians and foodies alike. What makes it so good besides the generation passed down recipes? The fact that the owner tends to the preparation and the cooking of these dishes by himself.
Business starts at 8.30 AM, and this place will be full of consumers till it's sold out or when it’s 4 PM. Do visit them early to avoid any disappointment.
They have another unique name well recognized by locals as “Duck meat under the tree" which by chance if you arrived early, you may even catch a relaxing lunch under the big tree for a local experience.
We arrived during lunch hours and there was a long queue to order food and lots of empty table waiting for food to arrive.
The shop front hanged with enlarged prints of newspaper interviews and photographs posed with visiting celebrities and Malaysian politicians.
Do queue up to order and pay up front before going back to your seats.
While waiting, you can read what is the benefits of eating duck meat displayed on their wall.
These are the item we ordered, priced 99.65RM for 4 pax.
Owner Mr. Qua still uses his family recipes where these recipes were handed down generation after generation.
The duck is marinated and braised for hours to attain the soft yet tasty meat, retaining the flavor of the duck.
The duck flavor was hardly perceivable which is good news for people who don't like a too ducky taste. It comes with a splash of braising sauce at the bottom of the plate. The braising sauce which is mildly savory herbal which kept boiling since the day this shop open. You can add more savory herbal flavor to your duck by dipping it in the sauce but I prefer to eat mine clean to enjoy the duck's natural flavors.
The braised pork skin although many women detest it, but this absorbs years of duck gravy and it has all the collagen that you need.
Bean curd skin in herbal kind of broth. Usually served to pacify customers who would need to wait a little bit for the popular food here. A really must order as its really braised till the point it's totally soft and totally absorbed the braised sauce.
Their big veggie well does have a sense of Thai tom yum taste, a good alternative switch between the sweet duck meat and bean curd skin.
This is my favorite and I will recommend you to try this. Mix it with few slices of braised duck meat and you have a bowl of simple and tasty braised duck kway tiao soup.
The kway tiao is in a tasty herbal broth with fried shallots and spring onion. It has a nice balance of subtly salty and sweetness while the Kway tiao still stay their tenderness.
Will I return? Definitely, this, in fact, is one of my favorite duck meat and bean curd skin to go for whenever I have craving for it!
