Hawker Eats × Kway Chap 粿汁 🐷

The spread came with pork belly, pig skin, intestines, tofu puffs, fish cake and eggs all braised in a rich soy‑based sauce. The flat rice noodles (kway) were smooth and easy to slurp, soaking up that same savoury broth. I liked how clean and tender the ingredients were. The intestines were well‑prepared and enjoyable. Ordering the large kway made the meal feel generous and satisfying, with enough to share. It may not be the very best kway chap around but as a neighbourhood option it’s sufficiently good, hearty and comforting 》$11 / 2 Pax Portion with 2 Large Kway

📍SK Kway Chap

The kway chap here came with a hearty spread of tender, well‑seasoned braised meats and offal. The flat rice noodles were smooth and comforting, though the portion was on the smaller side so we usually order extra to match the rest of the plate. The broth was light yet flavourful with a gentle herbal sweetness that tied everything together.

Intestines were clean and tender, pig skin was soft and gelatinous, tau pok soaked up all that braised sauce. Loved the tang from the preserved veg and the egg was jammy. Kway was smooth, broth light but tasty. Simple and hearty without the heaviness 》$6.90

Got the platter for two and skipped the braised egg and tau kwa. I got a spread of big and small intestines, pig skin, pork belly, tau pok and fish cake that came all deeply infused with that rich, dark soy braise.

The braised sauce was rich and full-bodied, soaking beautifully into the bowl of silky kway. Every ingredient was well-braised, soaking up all that goodness. The pork belly had a great balance of lean and fat, while the intestines were clean and tender. The salted vegetables were a great add-on, bringing a tangy contrast that kept every bite fresh and balanced. Simple, hearty and packed with depth.

2 Pax Platter 》$10
Salted Vegetables 》$2
Kway 》$0.70 Each

📍 Guan Kee Kway Chap (源记粿汁) | #02-K12

Teochew style kway chap is prepared using the traditional method of pan-frying the spices until fragrant before adding water and braising sauce to boil. The braise flavour is not strong in herbs, light in flavour and not too salty. The ingredients here are nicely done with innards well cleaned. My serving for 2 pax came with preserved vegetables, intestines, egg, pork belly, tau kwa and tau pok. The kway was silky soft with the perfect balance of taste and texture. Overall a satisfying meal with queues of about 10-15mins 》$12

The kway chap broth is light and peppery with hints of spices. Innards are well cleaned and braised but the braising sauce lacked fragrance. Beancurd skin was a little too hard and needed more cooking time before it should get served to customers. The chilli was good though, tangy and spicy enough. Overall, a decent kway chap priced affordably in a hawker centre.

Kway Chap Braised Delight 》$8
Braised Pig's Trotter 》$5
Braised Beancurd Skin 》$2

Our platter for two pax came with duck meat, small and large intestines, tau pok, fishcake and egg. The braised sauce is thick with herbal fragrance and taste. The kway is slightly thicker but it still comes with a smooth and good bite.

Overall, a place to visit if you are nearby the area and craving some kway chap (esp late at night). Price is on the high side as compared to other kway chap stalls.

2 Pax Meal with Duck 》$16

Finally managed to try their kway chap when their operating hours always clashed with me. The queue was quite long on a weekend lunch hour but they serve pretty fast.

My favourite part goes to their intestines which are well braised, chewy and cut into large pieces. The innards are well cleaned and braised till tender. The kway broth was lightly flavoured with slight herbal notes but I prefer it to have more flavours to it 》$13.20 / 2 Pax

The kway over here is smooth and silky, prepared in a light and soothing flavoured broth that gives a delightful chewing experience. The braised sauce here has a perfect balance between sweet, salty and savoury. The innards are well cleaned and excellent without any awful stench. My favourite has to be the pork intestine that was velvety soft, chewy and soaked with their fragrant braised sauce.

Large intestine, pig skin, braised pork belly, braised egg, tau pok, fish cake for 2 pax with 1 plate of salted vegetables, 1 big and 1 small bowl of kway 》$12.40

Chris kway chap serves set menu which consists of chef’s choice of 5 items and kway based on the number of pax. Items available are egg, tau pok, tau kwa, pig skin, lean meat, pork belly, pork knuckle, small intestine, big intestine, preserved vegetables (weekends) and tau kee.

The braised sauce is of the sweet-savoury type with herbal flavours. We ordered a set for 2 and added extra preserved vegetables that were only available on weekends. Our set came with an egg, tau pok, pig skin, pork belly and big intestine. The ingredients are deeply infused with flavours from the braised sauce. The meat was tender and the innards are well cleaned and cooked to perfection. The kway was done to a smooth texture and goes well with the savoury and herbal broth with garlic bits and oil that elevates the flavours.

It is not a surprise with a long snaky queue especially on a weekend so do expect to queue for more than 30 minutes. Do visit early to avoid disappointment as they close by 2 pm or when they are sold out for the day and they are only open from Thursday to Sunday.

Set Menu Price List
1 Pax - $5
1 Pax - $6 (incl 2 bowls of kway)
2 Pax - $10
3 Pax - $16.50
Subsequent +$5/pax

Located in a hawker centre, this stall only operates in the evening for dinner. There was a long queue when we were there for dinner. We had the assorted platter for 2 pax that came with pork belly, skin, stomach, fish cake, egg, tau pok, large intestines and three bowls of kway. The intestines were well cleaned with no smell at all and kway was smooth and savoury with a subtle herbal taste 》$8.90

Ordered a set for 2 pax which comes with tau kwa, pork belly, tau pok, intestines, egg, braised peanut and salted vegs. The intestines were well cleaned and pork belly slices were tender. The kway was silky smooth with the right thickness and it goes well with the herbal broth.