My parents used to storm into my room at 8am on weekends, and rudely drag me to the bathroom — all so we could hit Old Airport Road early for a bowl of Blanco Court Kway Chap. Of course, being Singaporeans, we never stopped at just one dish. The table would be packed full with loads of other bites: fried carrot cake, rojak, bowls of ice kachang and tau huay. The star, however, would always be this kway chap. The aunty only used to speak in dialect, so us kiddies had to learn the kway chap lingo just to enjoy this dish for breakfast. We'd fight over the braised intestines and pig's skin (much to any ang moh's horror), and everything would be gone before you know it! But that was a long time ago, before any cafés existed, before we grew up. Today, the aunty actually speaks English and Mandarin. It doesn't feel the same anymore. #hawkerpedia