This under-the-radar stall has been serving quietly for over 20 years, and despite their higher prices, customers return time-and-again.
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The secret lies in their soy braising stock, said to be eternally simmering over flame since the beginning, with the owners adding water and herbs regularly throughout the years, creating an exceptional depth of richness.
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This robust soy braising stock lends a deep earthy herbal salty savoury flavour, to the springy large intestines, tender pork belly, gelatinous braised pig's skin, crunchy braised pig's tongue, and bouncy chicken egg.
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The stock infuses the slippery smooth wide flat kway teow / rice noodles, carrying a bold earthy salty grainy sweet flavour. Bits of crisp spring onions complete.
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Kway Chap
Ya Wu (Ah Orh) Kway Chap & Bak Kut Teh
@ 138 Tampines Street 11 #01-116
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html