Yes, I am very familiar with that technique, having lived and worked in S'pore for over 6 years.
I hate it! (the technique, not the chicken or duck, that is...)
Both chicken and ducks are birds, and as such, have hollow bones. In order to maximize the bird, the chop-ee chops straight down through the rib cage and through wing and leg bones with a heavy cleaver. This results in a lot of bone splitters in the meat. I hate it. Char siew is a lot better under the chopping cleaver, but you can also use a cutting motion with the cleaver. As for myself, I have portioned thousands of birds, both raw and cooked with a simple chef's knife, cutting through joints and not straight through the bone.
Also, if you look at the cutting boards, they are hollowed out, in some cases more than 3 0r 4 inches deep. How such a large block is sanitized is unknown to me, but obviously it doesn't go through a commercial high-temp dishwasher