Kway Chap is a southern Chinese Teochew meal with pig’s offal, meats, eggs, tofu and fish cakes braised in lightly herbal dark soy and stock broth. It goes with flat rice flour noodles or steamed rice with a plate of stewed pickled vegetables. A tangy chilli sauce serves as a dip.
Kway Chap
Guan Kee Kway Chap
Blk 210 Toa Payoh Lor 8 #01-24, 210 Toa Payoh Lor 8 Mkt & Food Ctr (Map) Mon – Wed: 11am – 3.30pm, 4.30pm – 8pm Sat & Sun: 9.30am – 3.30pm Thu & Fri
The cleaver Mr Ng uses does not stop chopping the offals from the get-go, like an auto- guillotine. The long daily queues do not let him. He is meticulous with his knife work as he knows if chopped wrongly, the offals can be uncomfortable in the mouth. They braise their offals, from pig skin, large and small intestines, fallopian tubes to stomach, and tofu, fish cakes, eggs and belly pork in a broth light on herbs (just a very faint hint) and bold with a rich pork stock and a soy sauce combination. The offals are very well cleansed (a big part of the preparation process) and you won't taste any porky pong. They have braised pork trotters on the menu and the complete meal here would be a mixed platter of offals and trotters. The kway or rice sheets is very smooth because they use the residual rice "milk" (when making porridge) to boil the sheets, rendering them so slippery smooth. Oh, don't forget their ginger vinegar chilli sauce dip to hold it all together.
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