One of the things I like to eat in Bangkok is kuay jub so when I heard that there’s a stall in Singapore specialising in this, I was eager to try. Yaowarat Thai Kway Chap is a good place to try this clear, peppery offal soup in Singapore.

Unlike Singapore’s kway chap that’s braised in dark sauce, its Thai counterpart is similar in taste to our pig organ soup. And another noticeable difference is that the Thai kway (flat rice noodle) is rolled like a cigar unlike the broad flat sheets in Singapore’s version.

There’s only one size for the kway chap where a bowl costs $5. You have a choice of kway or white rice. Naturally, I opted for the former as I like the texture of the rolled noodles. Every bowl comes with sliced pork, crispy pork belly, pig stomach and fish sausage. Anyone who has tried the Thai version knows that there’ll be more types of innards served. But this is good enough for me.

Going to the most important element of the dish, the soup, I found it to be extremely peppery and flavourful, considering there’s a multitude of herbs and spices added into the soup. I easily finished all the soup and it’ll be a great treat to have on a rainy day. If you want to eat it like the Thais, you can add some dried chilli flakes and fish sauce into your soup.

For an additional $2, you can choose to add other ingredients such as Thai fish sausage or crispy pork. I must say that the crispy pork belly is worth adding as the skin is really crispy and the meat itself is very well-marinated and tender.

I do like the interior and the concept. It resembles what you would experience in a typical Bangkok coffee shop.

This is the closest one can get to trying Thai kway chap without leaving our shores. I do find this very comforting and will have it any day when the cravings kick in.