After the bak kut teh, it was time for a second breakfast. This place specializes in kway chap and I was told Malaysian kway chap is quite different from the Singaporean version. Sure, there's still a heap of braised innards and porcine bits but the main difference is the gravy which comes with the dishes. The gravy here is thick and slightly herby compared to the thinner sauce versions in Singapore.
Thinly sliced pork belly.
A variety of braised bean curds.
Braised pig intestines.
Pig ears and fallopian tubes.
There was also an option to have the noodles dry instead of in a soup. Since we don't get this in Singapore, I gave the dry version a shot. The noodle here is more like a flat rice noodle instead of large rice sheets. Still, the dry version with the chilies and fried shallots was quite a refreshing change.D
5 comments:
Mate, this is the real deal!!!
Kway Chup rocks!!!!
Good stuff you have here! One of my favorites, Kway Chup!
Hey D! Are u in M'sia on a working stint and enjoying the eats there? Lucky devil!
lady dianabol: The sign of a true Asian dish, there's EVERYTHING in it.
professor icook: You have to try this version, it's quite interesting.
jas: Nope, this was just an overnight stay haha, but I managed to have like six meals a day?
Looks good....too bad I won't be able to get something like this in singapore.
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