I’m actually surprised to see this stall gotten their Bib Gourmand last year, as it wasn’t so well-known to most of the people, as compared to other similar stalls.

There’s wasn’t any queue as well when I was here during late lunch time.

Their kway chap here provide a mix of ingredients from assortment of pork belly to intestines and pig skin.

Their Teochew style kway chap cooked in braised sauce, which you would find this stall given more on the spongy and soft pig skin. They have a stronger taste of meat to me here.