Benson Salted Duck Rice

This humble eatery serves a lesser-known style of duck that was popular in Singapore’s kampong days. Instead of braising or roasting, the eatery poaches whole ducks sous-vide style, in an aromatic herb and spice mixture to remove some of the gaminess. The ducks are then soaked in salt water, giving them their white appearance and salty taste. Reminiscent of a plate of steamed chicken rice with a zesty chilli accompaniment to boot, this nostalgic dish ($4-$5.50) is a must-try on your bucket list.