Bebek Goreng Pak Ndut – Media Tasting

Bebek Goreng Pak Ndut
304 Orchard Road #01-42-44
Lucky Plaza
Singapore 238863
T: +65 6734 4787


Opens Daily: 11:30 – 22:00

The lasting impression I’ve had of Lucky Plaza, in the last decade, is the congregating point for most Filipino residents, and the tenancy has evolved over the years, increasingly featuring more Filipino imported produces & eateries; most notably- Jollibee.

However, the Cairnhill precinct has been a stalwart location for many Indonesian residents, as well as healthcare seeking tourists. Bebek Goreng Pak Ndut (BGPN) is one of the several prominent Indonesian eateries in Lucky Plaza. And when it comes to Indonesian food, the 1st thing that comes to mind: the Ayam Penyet (flattened chicken) has earned a reputation status, almost like a national dish.

Make no mistake, BGPN originated from Surakarta (aka Solo), in Central Java. And has more than 30 outlets in different major cities across Indonesia. The first BGPN outlet that made landfall in Singapore, is this particular one at Lucky Plaza, in mid-2015.

Quite recently, they launched their 2nd outlet in the east, which also happens to be inhibited with a big population of foreign residents, Indonesians & Filipinos in particular, located at:
10 Tampines Central 1 #01-58, Tampines One, Singapore 529536

16123126_1039493246179549_696307244853100544_n15876881_395302187474147_6454501230663172096_nBGPN sets itself apart from most other Indonesian eateries, because they’re the only one (so far) that makes duck their signature. And for Muslim friends reading this, they are Halal Certified.

16123443_1630956563867940_4912746282231005184_nGado-Gado (Mixed Vegetables) – Is a mixture of blanched shredded cabbage, bean sprouts, hard-boiled egg, diced potatoes & fried tofu, drenched in runny, kicup-manis sweetened peanut sauce, blanketed with keropok.
It’s a little different from the ones we’re accustomed to, the sauce is a little runny, and less peanut crunch.

15877187_1555241621160537_2619872871660388352_nKulit Bebek Goreng (Crispy Duck Skin) – savory crunchy, covered in floss like batter, accompanied with blanched kangkong & cucumber slices. Addictive! Like much! I’d say “Gone in 60 seconds”

16123274_1867102816835415_8625043638952394752_nSop Buntut (Oxtail Soup) – Nice tender oxtail sections frolicking in a savory broth, sweetened with chopped carrots & potatoes. Comforting! Like much

16111019_1634034063567656_434203786123149312_nAyam Bakar with Rice (Grilled Chicken with Rice) – Oven grilled kicup-manis seasoned chicken thigh, with plain rice, accompanied with blanched kangkong, a quart of tempeh, and a generous serving of in-house pounded & fried sweet chili paste

16123919_1369028636504080_2171172643200303104_nBebek Goreng Original with Rice (Original Crispy Duck with Rice) – This is the main event. Crispy on the outside, savory juicy on the inside- drumstick of a duck, accompanied with plain rice, blanched kangkong, sliced cucumber, quart of a tempeh… And generous serving of in house pounded fresh chili.

It feels as though it’s a duck confit, that’s later fried to crisp. The moisture is locked in, so each bite is simply shiok! Try it to believe!

Indonesian dining is never complete without chili assortments. Started out as 2 variants, the pounded fresh chili, and the fried sweetened pounded chili. And then they rolled out the kicup manis chili sauce dip, and later, the pounded green chili in brine, and eventually, a mixed pounded blend.


In terms of spice factor, I’d rank them in order of highest to lowest heat: fresh chili (far end left), fried sweetened pounded chili (far end right), kicup-manis chili sauce (middle dark colored), mixed pounded blend (foreground bright red) and least, pounded green chili in brine.

Not to worry too much about the spice factor, they’re served to accompany the dishes, but they’re not staples. So don’t torture yourself if you can’t handle the heat, and chili lovers, by all means, indulge yourselves.

16110274_145416609291059_8919818372737138688_nJus Alpukat (avocado shake) – smooth buttery avocado shake, served chilled in gula melaka laced glass. It’s not too viscous, so it easy through the straw, and goes down easy. Good quencher for the chili heat.

15876765_664569957055156_3993030871752900608_nEs Campur – old school crushed ice ball, sitting on mixture of shredded grass jelly, atap seed, nata de coco & jelly beads… Drizzled with rose syrup & carnation milk

15876779_1344823865592307_5316749653625012224_nEs Teler – crushed ice ball sitting on sliced avocado, jackfruit & coconut flesh, drizzled with condensed & carnation milk concoction. Loved it! Try it!

15876742_1371999922872906_2947441063729561600_nEs Cendol – this needs no introduction. Same same but different… maybe it’s the type of gula Melaka they use, or maybe it’s the coconut milk they use. It’s just not quite the same as what we’re accustomed to.

Having considered the ease of access, the novelty of the signature dish, the quality & amount per serving: I find the prices to be pretty reasonable. Perhaps somewhat marginally higher than at typical food courts, but hey… you reserve seats not by using tissue paper, but via HungryGoWhere Reservation. And it’s not self-service.

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Pictures taken using LG G4 Dual LTE

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