[CLOSED] Xing Yun Kway Chap (Tampines Round Market & Food Centre)

The translucent kway is slippery smooth and do not break easily in the broth. Pork rib’s broth is first added into the bowl of noodles before flavouring it with just a little of their rich gravy for braised meats. It has got a very mild sweetness and very aromatic.

Read more: http://www.misstamchiak.com/xing-yun-kway-chap/

The braised pork belly, pig’s intestines and tau pok are well flavoured with the savoury braising sauce. My 45 minutes queue is worth it!
Read about it at www.misstamchiak.com

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

Many may worry about the gamy taste of the innards but the ingredients were all well cleaned, braised and absorbed the flavoursome sauce. What I enjoyed even more is the balanced consistency of the sauce which is neither too sweet or salty. It sure suits my taste buds. Not to forget the other component of a good kway chap, the sheets of kway. The kway was smooth and thin. A mixture of pork ribs broth and braising sauce makes up the soup base for the delish bowl of rice sheets.

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We queue for almost an hour to try it. Verdict - Really Good. Thanks to Kenneth for posting it on fb so I know of this place.
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