P&N Guay Tiew Ped Ped Palow

Noodles in a dark five-spice broth, fragrant with Chinese herbal spices. Mellow sweet and salty flavor. Served with tender braised duck meat and duck blood.

Duck noodle soup without noodles. Focuses on duck meat and offal in a full bowl. Rich five-spice broth. Commonly eaten with steamed rice.

Hot steamed rice topped with tender braised duck meat cut into bite-sized pieces. Drizzled with sweet and salty five-spice sauce. Served with pickled ginger and pickled chili sauce.

Steamed rice, soft grains. For eating with 'Gaolao' or braised duck.

Whole duck braised in five-spice broth until tender. The meat is soft and juicy, the skin is bouncy, with a mellow sweet and salty flavor.

Braised duck wings until tender. The skin is soft and easy to debone. The flavor penetrates the meat.

Braised duck feet. Crispy tendons and chewy skin. Mellow flavor.

Braised duck mouths. Tender tongue meat and the mouth part with a chewy texture.

Soft and bouncy duck blood cubes in five-spice broth. Smooth texture, not gamey.

Braised duck necks. For those who enjoy chewing on bones and soft duck skin.

Duck intestine, cleaned and braised in five-spice broth. Chewy and crispy, not tough. Salty and rich flavor.

Assorted duck offal, such as liver, gizzard, heart, braised in five-spice broth until perfectly cooked. No gamey smell.

Assorted duck parts all in one dish. Suitable for sharing or for those who want to try various parts.

Carbonated cola drink. Sweet and fizzy taste, refreshing.

Carbonated cola drink. Sweet and fizzy taste, refreshing.

Herbal drink made from chrysanthemum flowers. Light yellow color, sweet and fragrant taste, refreshing.

Herbal drink made from red roselle flowers. Bright red color, sweet and sour taste, refreshing.

Iced Chinese tea served with ice. Plain taste, with a mild tea aroma. Helps cleanse the palate and cut through richness.