Low Wing Fook (or Chu Yoke Weng, as he is more commonly known) only mans his stall for two hours on most days - that’s how long it takes for his pei pa ducks to sell out. The grilled duck is fried in hot oil just before it is served, so that the skin is crispy. The meaty duck is flavourful on its own, but the accompanying sweet-savoury sauce, made from tau cheong, garlic, peanuts, shallots and plum sauce, is out of this world.

Thanks to Star Metro