Kway Chap Weekends I might be biased since I grew up with this, but this is the best kway chap I've had so far. For years, weekends saw my family driving to this coffeeshop. My dad would queue while I sat patiently at the table, waiting for a glorious plate of perfectly braised pig intestines, tau kwa, pork, and hard boiled eggs all drenched in savoury zhup. I always attacked the pig intestines first — and still do today — they're my absolute favourite. I haven't come across any kway chap stall that braises their tau kwa as well as this stall does. Or perhaps I choose to remain partial. I've been eating the Kway Chap from this stall for as long as I can remember — from having to sit on two stacked plastic chairs just so I could reach the table and barely being able to finish half my bowl of kway, to being able to polish off a bowl of kway and an entire plate of 'liao' (and more). I have also grown to adore the chilli, which is just sour enough to brighten up the whole meal. There's just something extremely comforting about the food that you grew up eating, and it never fails to hit the spot. I don't have this as frequently any more, but when I do, I can't help but think about how much work these hawkers put in, and how privileged I am, since many of them will be retiring soon! #hawkerpedia
