Duck Zhen

There was a pretty long line when I went during a weekday lunch hour. I ordered the duck rice with braised pork, and it was good—the duck was tender and juicy, and the pork was nicely seasoned too. I also tried the dry duck vermicelli, though it wasn’t completely dry—maybe from the sauce or because the vermicelli weren’t fully drained. The flavor was great, but the vermicelli were a bit mushy for my taste. The water spinach was just okay, the flavor was pretty average, but still had a nice crunch. I also had the duck leg, which seemed to be seasoned differently from the duck in the rice. This one tasted a bit bland and under-seasoned. Even though the restaurant was busy, it wasn’t hard to find a table since people didn’t linger, and the food came out quickly.

- Tessa Widjaja -

The duck meat rice, vermicelli and soup are really amazing. The meat is tender, and moist, the soup rich and flavorful and the assorted duck parts are clean and delicious. The restaurant itself is rather spacious, but you'll have to order before you can sit down. Payment is made on the arrival of your dishes. The staff are somewhat on edge but that's to be expected with the large volume of customers. Overall the food was amazing and that in itself is worth returning again. 9/10, highly recommended!

- Ong Zhi Yuan -

We had their classic duck meat and pork rice. It was very good, and although not our favorite meal in Taiwan still very worth going out of the way to try. There's always a long line but service is relatively quick and efficient.

- Trevor Young -

We came here for the popular duck rice with braised pork belly. There was a queue but it moved relatively quick and I waited only less than 10 mins in the queue before ordering. I ordered one small and one big duck rice, mixed inlets soup and boiled spinach. Overall the foods were freshly made and delicious.

- Jack Tan -

If you can only have one meal in Kaohsiung this will be the one! Ordered the large duck rice and a boiled spinach. The duck meat was tender with the right amount of fat, together with the braised minced meat on a bed of hot fluffy rice. Divine! Boiled spinach was good as well. Even though the queue can be insane during lunch hours, it moves quite fast. Regardless whether it's dine-in or takeaway, it's the same queue. For dine-in, you will need to find a table first before you start queueing. I went alone so could not possibly do that, thankfully by the time it was my turn, there were empty tables and I just pointed to the staff where I will be sitting. After that you will pay for your meal first. I think only cash is accepted so make sure you have some with you.

- Edwin Zhuang -

Michelin bid gourmat restaurant, street foods quality above average, duck rice bowel is a must, although duck meat is a little bit dry. Soup is another story, well stew with all meat and organs, taste just like broth, like gravey without starch. Foreigners love to try new things and taste, duck intestine is worth to try. Chewy, yet, elastic in your mouth is new experience.

- Vincent Chang -

This bowl of braised duck rice immediately captivates with its rich aroma. The glossy sauce seeps into the white rice, infusing each bite with layers of duck fat fragrance and savory depth. The duck meat is tender yet pleasantly chewy, retaining its natural flavor, while the bits of braised pork fat add a luscious, salty-sweet richness that’s indulgent but never greasy — truly irresistible from the first bite to the last. The accompanying offal soup complements it perfectly. The broth is clear yet full-bodied, carrying the essence of duck bones balanced with the gentle spiciness of shredded ginger. Each sip is warm and soothing, with the cleanly prepared duck innards adding both texture and depth. Overall, this humble duck rice set showcases exquisite craftsmanship — flavorful, comforting, and deeply satisfying. Whether for lunch or a late-night meal, it’s the kind of dish that fills not only the stomach but also the soul.

- I CarryU -