THE ‘SINGAPORE’ TRADITIONAL CHARCOAL ROAST DUCK
“Roasted Duck” always since thousand years ago is the favourite eatery by the Chinese but now also by the others especially the famously known ‘Hong Kong Roasted’. But never missed out the speciality and the traditional Singapore Charcoal Roasted Duck recipe, Mr. Chong Kien Pooi the recent owner of the “Pooi Kee Roast Duck” located at Puchong, Selangor who runs the restaurant with the aids by his wife since the year 2011.
Ah Pooi initially touched the ‘Duck’ field since his age of only 10 years old in the year 1998 followed his father helping up at his eldest uncle’s (Mr. Chong Kim Fong) duck farm at Bidor, Perak until his age of 18 years old after graduated from his local secondary education. According to Ah Pooi, his uncle Chong Kim Fong who also well known as ‘La Ba Tou’ is the founder and recently the owner of the Xoon Hup Poultry Farming in Perak which is the 1st duck farm in Malaysia using without antibiotic in the duck growing scheme, healthy emphasised by his uncle’s supply and the freshness of the duck itself will be most important recipe for Ah Pooi to serve his regulars in his Pooi Kee Restaurant.
In the year 2006 when Ah Pooi at his age of 18 years old, he decided to step into food and beverage industry left his hometown Ipoh arrived at Singapore started his 1st f&b career in the ‘Kam Hing Roasted Duck Restaurant’ to approach roast recipe for about 1 and a half year then joined the ‘Qian Xi Restaurant’ for another 3 years to moreover strengthen his Singapore traditional roasted duck skills before he came back to Malaysia and established his very owned and 1st roasted restaurant “Pooi Kee Roast Duck” in the year 2011 in Puchong and another outlet (Yummy Yummy Duck Restaurant) at Sunway, Selangor operated by his counsin Ms. Janet Chong Yoke Chin.
Among the menus in the restaurant, the most recommended will be the original Singapore Traditional Charcoal Roasted Duck with more than 10 chinese herbal recipe mixed slot into the duck stomach topped with Maltose on the outer skin drying about few hours before been roasted with charcoal for about 30-35 minutes brings the best to taste. According to Ah Pooi, duck with the size weight of 2.1 to 2.3 kilos is the most suitable for roasted duck. Another, Pooi Kee also presents their top selling ‘Tong Gui Roast Duck’ which brings the original fresh sauce when chewing in mouth. Somemore, their Pipa Duck which more crispy to eat and slightly dry roasted also one of the never missed favourite by their regulars. Besides roast, their ‘Bentong’ ginger Claypot Stewed Duck also the most recommended menu in Pooi Kee restaurant. Nonetheless, their Claypot Sour Vegetables using ‘Kai Choi’ or also known as ‘Yat Pan Wo’ or ‘Sang Teng Wo’ is the best side dish to be order when visit to the restaurant. For those who like Dried Meat, their ‘Uncle Duck Dried Duck Meat’ will be the famous packed product by them made from the fresh no-antibiotic farm duck from his uncle’s Xoon Hup Poultry Farming at Bidor.
POOI KEE ROAST DUCK
Location: No. 56, Jalan Puteri 5/18,
Bandar Puteri Puchong,
47100 Puchong, Selangor.
(Yummy Yummy Duck Restaurant)
No. 47, Jalan PJS 11/9,
Bandar Sunway, 46150 Petaling Jaya,
Selangor.
Business Hours: 10:30am to 8:30pm (Daily)
(Closed on Every Alternate Wednesday)