We purposely arrived at 大家发 at about 10:00am in the morning, in order to avoid the famous lunch crowds.
大家发's famous braised ducks waiting by the window for customers.
Even at this time in the morning, 大家发 is already a hive of activity.
The boss personally attends to the details of preparing the food.
The boss' personal touch results in this superb braised duck. The meat is firm yet tender and juicy. The sauce has a subtle pleasant herbal taste and is naturally sweet.
I ordered these duck tongues out of curiosity and ended up totally falling in love with it. Each piece includes also the flesh from around the lower jaw and chin of the duck. To me it is just like duck meat except that it is even better as it has the different interesting textures of lean meat, skin, gelatinous membrane, and cartilage.
Taika Huat's braised-then-steam pork knuckles are
also worth a Must Try. Not very photogenic as the pork kunckle was cut up, but it was delicious. The meat was tender, savoury and naturally sweet. The tender meat, skin and fat had a gummy gelatinous bite, which felt lovely.
Taika Huat used to serve duck blood curd but this is no longer available as there are no more live duck farms in Johor. This dish has been replaced by pork blood curd which is also popular, especially among Singapore residents.
This kway teow kia (though generic) is infused with the flavours of the delicious braising sauce, herbs and spices used to make the braised duck plus the duck's juices. It goes very well with the meat, tongue and soup.
This is a delightful gastronomic experience that I like to revisit regularly. I am still thinking of those amazing duck tongues and the braised pork knuckle ;-P
Taika Huat Duck is just a stone's throw from Lee Pineapple
Address: Jalan Kilang Nenas (Jalan Skudai Batu 8½ near Lee Pineapple Factory and SJK Kuo Kuang school)
GPS: 1.523723, 103.6724
Hours: 8:30am to 4:00pm (closed on first day of every lunar month)