Since the early 1980s, Ng Guan Chye starts before dawn, thoroughly cleaning and preparing the pig offals for braising, with ingredients simmered in soy sauce and herbs non-stop for over 3 hours.
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The odourless braised intestines, both small and large varieties, have a tender springy chew to texture with clean savoury salty herbal earthy flavour.
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The gelatinous braised pig's skin was shiny and soft, with salty savoury herbal notes. The tender braised pork belly carried meaty savoury salty flavour.
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The generous bowl of soft silky kway teow / rice noodle sheets in the warm soy soup / broth carries strong herbal earthy salty grainy sweet flavour, while their chili has a nice tangy zesty sour spicy kick.
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Kway Chap
Guan Kee Kway Chap
@ Toa Payoh Lorong 8 Market & Hawker Centre, 210 Toa Payoh Lorong 8 #01-24
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html