Kway chap is essentially a dish consisting of braised pig innards accompanied with broad, flat rice noodles. This stall at Blk 628 Ang Mo Kio Ave 4 has been around for more than 15 years and the owner hones his art of making kway chap quite well.
The stock used for the broad rice noodles is fragrant without being too salty. It's important for this to be even slightly bland because it's eaten together with the braised bits which are normally pretty salty by themselves. The garnish of spring onions and fried onions on top helps to enhance the aromatic flavor of the broad rice noodle.
Eating innards is really an acquired taste. Those who want to be on the safe side may order just the pork belly, beancurd and beancurd skins but eating kway chap without the intestines, ears, tongue etc is rather meaningless. It's getting extremely rare to find a place which still serves fresh large intestines and this place still does it. This stall has a good turnover, so you do not get food that's been boiled to death and the innards here still maintain a nice bite. The chilli sauce provided is pretty kickass too. Go on, be adventurous, give kway chap a chance!D
5 comments:
Oh, if you are a fan of kway chap, you should give "Hai Sing" store @ Blk 453 Ang Mo Kio Ave 10 a try. My parents are fans! The store is a husband and wife team and they are very clean.
Bloody orrsum post mate, just bloody orrsum!
Not a fan of kway chap, but kway tupak is good :)
mia: Really? I have to try it out one day. AMK is really a hotspot for lots of good grub.
lady dianabol: YEAH mate!
no problem, do let us know what you think :-)
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