Da Cheng Kway Chap (Toa Payoh West Market)

Established by Ser Siang Koo years before May 2015, this humble stall offers a wider variety of braised pig offals than elsewhere.
.
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.
.
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.
.
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.
.
.
.
Kway Chap
Da Cheng Kway Chap
@ Toa Payoh West Market & Food Centre, 127 Toa Payoh Lorong 1 #02-14
.
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.