The Dead Cockroach: Jin Ji Teochew Braised Duck & Kway Chap @ Chinatown Complex Market & Food Centre

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Melvin Chew, second generation owner of Jin Ji Teochew Braised Duck & Kway Chap took over reins of the 36 years old business from his father after the elder Chew's demise a few years ago. He now runs the stall with his mother.

Unlike other conventional lor ark (braised duck) stalls which serves either rice or kway chap, Melvin went one step further by injecting Japanese influences into this traditional Teochew dish. Think bento and ramen with lor ark.

Jin Ji does serve their braised ducks the traditional way for the purists, of course, but the new offerings will appeal to the millennials. After all, they are quite Instagram-worthy.

Served on a lacquered plate, the Bento Combo Jumbo set ($8) consisted of yam rice balls with kway chap pork items, sliced duck meat, cucumber chunks, radish, kiam chye, a side of hae bee hiam and a lava egg.

Oh, and not forgetting that soup-in-a-cup which have herbal undertones but mostly star anise/cinnamon.

First of all, the rice.

There are three yam rice balls with each being separated by a slice of daikon. However, I could not taste any yam in them which, fortunately, is not a big problem as I am not really into yam rice very much.

I thought it is funny how Melvin put a fried shallot on top of each rice ball as a finishing touch. Such an eye for detail!

Although it does not seem like it, the portion of the three rice balls are quite filling for me. I believe the two slices of daikon helped too. They are quite nice actually, having absorbed the braising sauce.

The kway chap items come in twos: two pieces of pork belly, two pieces of pig's skin, two pieces of pig's innards, two pieces of tau kwa and two pieces of tau pok.

The ingredients are well braised. I am particularly fond of the pig's skin and pork belly.

Jin Ji's braised duck is a lot more enjoyable than the pork items. The texture is moist and tender particularly when eaten with the sauce drizzled over it.

The lava egg comes with a custard-like texture and gooey egg yolk.

The kiam chye adds flavor to the yam rice ball.

The hae bee hiam which I had with the yam rice balls. Good stuff.

The tangy sauce is great for dipping the pig's innards and tau kwa.

Having finally tried the Bento Combo Jumbo for the benefit of the 'gram, I shall try their duck meat with white rice served the traditional way next time.