Tang Sui Heng Restaurant

Thai duck noodles featuring tender braised duck in a rich, herbal soy-based broth. Served with bean sprouts and your choice of noodles. Savory and aromatic.

Braised duck soup without noodles, served with vegetables like bean sprouts and morning glory. The broth is savory and concentrated. Typically eaten with steamed rice.

Noodles baked in a clay pot with braised duck, retaining heat and intensifying the flavors. Served with a rich sauce.

Braised duck wings served in a clay pot or on a plate. The skin is gelatinous and the meat is tender, soaking up the savory herbal sauce.

Braised duck legs, tender and juicy. Cooked in a five-spice soy broth until the meat falls off the bone.

A combination of braised duck wings and sliced duck meat.

A mixed platter featuring duck wings, meat, gizzards, and intestines. Offers a variety of textures from soft meat to chewy giblets.

A combination of braised duck legs and sliced duck meat.

A substantial platter with duck legs, meat, gizzards, and intestines. Perfect for sharing.

Mixed braised duck platter containing various parts such as meat, wings, legs, and giblets.

Sliced braised duck meat without bones. Tender and flavorful, served with a side of chili dipping sauce.

A combination of sliced duck meat with either intestines or gizzards.

Stewed duck beaks (tongues included). A delicacy with a gelatinous texture and savory flavor.

A plate of braised duck intestines served with either congealed blood or gizzards.

Braised duck intestines. Chewy and savory, cleaned thoroughly and cooked in spices.

Blanched Chinese kale, usually served with oyster sauce or the braising liquid. Fresh and crunchy.

Congealed duck blood cubes braised in herbal broth. Soft, jelly-like texture with a mild taste.

Fried garlic garnish. Adds aroma and crunch to dishes.

A small bowl of the savory duck broth.

Extra portion of the spicy and sour dipping sauce for takeaway.