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Bored of SG culinary fare? Here's 5 wacky ways to spice it up!

We are not talking about the left over duck necks at roast duck joints, but stalls dedicated to selling necks. There are a few of such stalls in Geylang and Chinatown and are mainly Sichuan, Wuhan in style. Jing Wu Ya Bo serves marinated, spicy and stewed duck necks, pig tongues, duck kidneys, pig tails – you get the picture. The duck necks are chilli red in colour, peppery and non-oily. The meat on the duck’s neck is tightly attached to the bone, making it difficult to gnaw but oh-so-satisfying when you succeed. They are served chopped up and go very well with beer.

Full article: http://www.makansutra.com/foodblog/?p=5291