Heng Huat Boon Lay Boneless Duck Noodles Review: Famous Duck Noodles With Roasted Pork At Boon Lay

The other stalls in this neighbourhood food village have been in the shadows of this powerhouse of a nasi lemak stall for more than 10 years, and only a few have managed to step out of its shadow. Heng Huat Boneless Duck Noodles is one of them.

The family-run stall opened in 1994, and Richard chose to name it after his beloved father as he was the one responsible for igniting his love for cookery. Food at Heng Huat Boon Lay Boneless Duck Noodles Heng Huat’s menu is fairly simple, selling either dry or soup variations of their boneless duck noodles and duck drumstick noodles.

The only difference is that the dry variation comes with a bowl of herbal soup. They say the simplest dishes can differentiate the best of chefs, so I kicked off with Richard’s classic Duck Noodles with Soup ($3.50) . Each piece of meat was moist and tender, and the fatty duck skin was satisfyingly soft and chewy.

The duck didn’t have much depth in savour, perhaps due to the lack of sauce in the soup variation. I’m not a fan of yellow noodles that have an overwhelming alkaline taste, so I went for a mixture of kway teow and yellow noodles. I was happy to know that the yellow noodles tasted only slightly alkaline while still retaining the herbal flavour of the soup.

The kway teow was smooth, and slurping up the mixture of noodles was very satisfying. I wanted to get a taste of their add-ons, so I ordered the Gizzard ($0.50) and Duck Wing ($0.70) .

That being stated, I anticipated the meat from the duck wings to be more tender and flavourful than the duck meat, and I was right. I usually prefer duck drumsticks over duck breast, so we in addition got their Duck Drumstick Noodles with Roasted Pork ($5.50) .

The duck drumstick did not taste very different as compared to the duck breast, and it was hard to discern between the two as they were both equally succulent. The only difference was that it was easier to chew on the drumstick meat.

The sambal chilli is available at the front of the stall, and one can scoop as much as they want on their noodles. The yellow noodle and kway teow mix were tossed in a delightful braising sauce that gave the noodles a slightly smoky taste. After hearing from Richard that the elusive Roasted Pork ($1) was available as an add-on, I confidently asked for it.

The roasted pork was truly an indulgence, and it provided a mouth-watering finish to this delectable bowl of noodles. The verdict Heng Huat Boneless Duck Noodles rightfully holds its ground as one of the best stalls at Boon Lay Food Village.