For braised pork products, I still think Lin’s Braised is one of the better ones in Singapore. Their braised kway chap platter ($6 nett) has all of kway chap’s greatest hits: large & small intestines, braised pork belly, tau pok & tau kwa (tofu puff & tofu block), and a braised egg.⠀
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I don’t normally eat small intestines as very few places clean it out thoroughly, but Lin’s is one of the few places that does clean them out real good. Nearly no nasty plaque or offensively porky odour remains on the charmingly chewy & satisfyingly umami intestines. The same applies to the large intestines, but I do prefer the large ones for the more appealing texture.⠀
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The braised pork belly is downright delicious, with the sapid braising liquid fully transforming the pork belly into a tender, soft and sublimely sumptuous piece of pork. The tofus are a match made in food heaven with the soy braising broth, and the egg…well, it’s a hard-boiled egg. Swish it in the braising liquid for maximal deliciousness. Dip all the elements into the spicy, vibrant chili for extra oomph, and this fantastically flavoursome meal is complete.
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At just six bucks, Lin’s Braised is another reason why the entire country of Singapore is being carried by hawkers. We simply couldn’t function without them at all, and for that reason, skilful hawkers are the GOAT.