LAST DAY: 🍩Donut miss the biggest Gift Shop sale — get a Premium Gift Card at just $59 (U.P. $99)! >
Featured In 1 Guide
@laosankwaychap can deliver, yay..😁😆. When I read it from @dineathomesg, I immediately place order for lunch. Feature 4 pax of set. Comes with rice or kway, and they separate the kway with the broth so it will not become soggy. For order can whatsapp at 9487 0693. 💰$22 for 4 pax. Delivery flat $5 for ang mo kio and bishan. Delivery $8 to sengkang, punggol, hougang, yishun, sembawang, woodlands, upper Thomson, yio chu Kang, paya lebar and ubi. 📍Lao San Kway Chap. Block 232 Ang Mo Kio Avenue 3, #01-1196.
Kway Chup. My favorite kway chup for the past 8 years. 🔸 The innards are velvety with a lovely aroma of herbs, tasted clean, and was braised in mild sweet savory stock that is not too salty. This means that it was mostly the clean pork taste that shines. My favourites are the large intestines that are smooth, bouncy; and small intestines that are powdery, clean, herbal. 🔸 I also like the kway and the salted veggie. The kway is smooth, of just the right consistency, swimming in a tasty (yet not too salty) soup that's came with a herbal taste. The salted vege also has a lovely scent of pork lard oil and garlic (that smell you get from cooking whole garlic).
Nostalgic Kway First of all, innards are the supposed star here and I hate innards, so leave if you wanna read about them. My review is innard-less. The kway was the highlight for me. Thinner than others and in a slightly herbal broth. In fact, I remembered this was how kway chap used to be everywhere. As some local food have fallen in standards, this stall became the standard bearer. Without innards, the ingredients have nothing worth mentioning.
Thiam Peng
See More
Impressive Fresh Tempura I rarely eat fried food, but when I do... It's tempura. Tucked in a rather inconspicuous corner of Westgate, I discovered Akimitsu while surfing Burpple. Ordered their Signature Tendon ($14.90++); it comes with a side of miso soup, tiny chawanmushi (which they forgot about until I asked them about it) & free flow pickled radish. My Tendon arrived teeming with tempura on top, which seems to be the norm no matter where I dine. Finished the rice way before the ingredients, so I had to deal with the carb-less oiliness on its own towards the end. Oiliness notwithstanding, I liked how fresh the ingredients were & how they weren't overcooked. In particular, the prawn & the white fish - still moist inside, & didn't taste like the ocean. The squid wasn't rubbery, either. The variety of vegetables you get in this is also impressive: Shiitake mushroom, carrot, french bean, young corn, eggplant, nori, pumpkin, ... Dang. I'd intended to have a simple dinner, but it evolved into this. No regrets, though! 💳 Accepts credit cards 🌬 Air-conditioned seats only 📶 Free WiFi available (Capitaland) 🍽 Earn rebates with JFH membership 💦 Water is not chargeable
Best Tendon In The West Hands down my favourite tendon restaurant! They serve a huge bowl of tendon at a very reasonable price! Not sure what’s with the bad reviews on Google, but to me, this is a very good bowl of tendon. Well marinated and generous serving of tempura!
Si Min
Soft Shell Crab Tendon ($18.90) My first impression of the Soft Shell Crab Tendon ($18.90) is the generous portion. It comes with Chawanmushi, Miso Soup and free flow of Pickles! There is a variety of deep-fried vegetables like eggplant, carrot, seaweed etc that accompanies the Soft Shell Crab. Do eat it with the tendon sauce for maximum flavour. I love Japanese short grain rice and when mixed with the yolk oozing out of the egg, it’s delicious. Ironically, the highlight of my meal was the pickles that compliment the tendon, not the tendon itself. I can’t stop eating the pickles! My only complaint about the tendon is that it gets too greasy after a while and I recommend getting a cup of Iced Houjicha to wash down the greasiness. Don’t be shy to ask for spoons from the service staff to have a better dining experience as they initially only provide chopsticks.
See More