We really waited 45 mins in the queue for this Kway Chap but boy was it worth it!

You can actually see how silky and clear the noodles are in the bowls and how it is swimming in that broth. It’s topped with fried shallots and Chinese parsley for extra flavour.

For the ingredients, we went for slices of the Pork Belly, Tau Kwa, Fishcake, Hard Boiled Eggs, and some of the innards. Everything was so tasty and the meat was tender and a good balance of meaty and fatty. It all goes great with their chili but I do wish there was more soup available. The noodles do soak up the soup quite quickly so it’s best eaten right away.

After trying this, I now understand why there’s always a queue at this stall because they do live up to the fame and hype. Even at 8/9am there is a queue!