Established by Ser Siang Koo years before May 2015, this humble stall offers a wider variety of braised pig offals than elsewhere.
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From the crunchy braised pig's ears, to the tender large intestines, to the chewy braised pig's tongue, each is well stewed in their signature herb and spice infused soy stock.
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Alongside other ingredients like bouncy braised chicken egg and spongy dried tofu puffs, each piece has absorbed the light salty savoury herbal earthy sweet flavour from the stock.
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The slippery smooth sheets of wide flat kway teow / rice noodles are served in the same light soup / broth, flavoured with fried shallots, spring onions, and coriander, lending a burst of grainy vegetal salty herbal sweet flavour.
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Kway Chap
Da Cheng Kway Chap
@ Toa Payoh West Market & Food Centre, 127 Toa Payoh Lorong 1 #02-14
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html
For a single serving, the plate of mixed organs and meat was more than sufficient. Da Cheng Kway Chap had the usual ingredients - taupok, pork belly, pig intestines, and braised egg. What was surprising was that we also found fish cake in the braised dish! Perhaps it was to make up for the lack of soft tofu we usually find in traditional Kway Chap.
Read more at: kopiwaffles.com/da-cheng-kway-chap-toa-payoh-lor-1/
Went down for their wonderful braise and they also sell pig organ soup ($3.50) which was very nicely flavoured with the pork ingredients and the salted vegetables! Love how the pig liver is not overcooked and really fresh. Definitely something I will crave on a rainy day! Will be back 😍
If you are craving some good homely kway chap, this is one good place to go for.
We had a variety of braised ingredients to share, and they were all really good! What I find unique about this stall is that they have 3 different kinds of intestines, ranging from the small ones to the big fatty ones and even pig's tongue! Most kway chap stalls don't have these. The innards were all very clean and had little to no odour. The braise itself isn't overly salty and yet flavourful, making this a very well balanced yet hearty dish! Love that the noodles also still have a bite to them. Pricing is really affordable as well, at $3.60 per portion.
Brunched at Toa Payoh the other day and decided to give “Da Cheng Kway Chap” (stall #02-14) a try, mainly because I liked what I saw on display - namely pig’s ears!
To be frank, I still prefer “Feng Ji Kway Chap” at Jalan Batu but I did enjoy this stall’s. Their braised items have an old-school taste which I appreciate and variety is wider than most. For dipping, they provide a chilli sauce with a decent kick and proper acidity. The “kway” (rice sheets) is on the thick side and tends to clump but nothing a bit of chopstick action can’t fix.
The Kways are smooth & floating in the dark yet light broth. The pork intestine and innards are clean. The mixed platter is loaded with all goodies that you can enjoy with chili dipping sauce. Taste, season & enjoy this in the weekend.
A traditional Teochew cuisine of rice sheets in a savory broth with pig’s innards, braised egg and meat. This rendition is not quite the best as the meat was fairly tough, and there was not much depth and complexity in its broth. Chilli with the sourish tinge was good though to undercut the “jelakness”.
Price: $3.90
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$9 for two pax. We were shocked that it was full of ingredients and yet so cheap. Skip the Q at blanco and coke here instead!
This is one underrated stall. Not much of a queue but the kway chap is really pretty good. The kway was so smooth and soft you could almost slurp it up! Ingredients are fresh and the innards are springy to the taste. Simple yet comforting meal for a rainy day.
Cheerful bowls of goodness.
After two bowl of kway, warm the hungry tummy, soul food for Kway Chap lovers.
Yummy!
Superb quality and value for money.
A lot of regulars for sure.
Not too salty, soft meat, yummy Kway and well braised tofu.
I go for all intestines, including 生肠, you know which part?? 😬
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📍Da Cheng Kway Chap 大成粿汁
Blk 127 Stall 02-14
Toa Payoh Lor 1
Toa Payoh West Market & Food Ctr
Singapore 310127
Tues to Sun 5.30am - 3pm
(Closed on Monday)
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Tripped upon this stall while I was planning my first food tour in Toa Payoh. Even though Toa Payoh had two other famous kway chap stalls, this was the hidden hidden gem. A trick to identify a good Kway Chap stall was by its smell. As long they didn't have the smelly pork smell, most likely the stall would be good. .
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Most part of the pig could be find here. I highly recommended their braised tongue. The idea of tongue might be a little scary but this was a MUST TRY. 100% lean meat and almost melt in the mouth texture. .
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Another of their best seller would be the mixed pork soup which only available after 11am. .
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Da Cheng Kway Chap
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🏠: 127 Lorong 1 Toa Payoh
#02-14 Toa Payoh West Market & Food Centre
Singapore 310127
On my first #TastyTastemakerTour with Peter.... 😬🙃😬
The first stop (of dimsum X prata) was great while at the second we savored the different meat parts that as my good-humored guide of the day promised were the least gamey ones you'd find in Singapore.
Because I was feeling slightly under the weather and the tummy was filled from the first stop, I regrettably did not wolf down the delicious Kway Chap set.
However, I foresee the onset of return visits for 1. the Kway here is smooth, far from clumpy and does not leave an unpleasant aftertaste that renders it as poor Kway. (P.S: Poor description but I can't quite put a word to bad experiences I've had we some Kway: rice sheets)
2. The painstakingly prepared meat platter with tofu and eggs was indeed one of the finest I've tasted. (One of the most tender tongue meat I've had anyone?)
On the other side of the table, the Michelin carrot cake needs no further praise and the hokkien mee was good as well.
Thank you Peter and Burpple for a great time, re-introducing my country's hawker culture to me 😬
Was so excited to finally try Tian Tian Lai Fried Hokkien Mee, but the plate of kway chap from this underrated family-run stall hogged (😁) the limelight.
Make sure you add the pork tongue if it's available! Simmered for hours till it's fork-tender, you might mistake it as lean pork meat thanks to its excellent preparation. The innards were cleaned and cooked wonderfully too — there was no stench at all! Will definitely be back and next time we will not forget to add the ears too.
