Teochew style kway chap is prepared using the traditional method of pan-frying the spices until fragrant before adding water and braising sauce to boil. The braise flavour is not strong in herbs, light in flavour and not too salty. The ingredients here are nicely done with innards well cleaned. My serving for 2 pax came with preserved vegetables, intestines, egg, pork belly, tau kwa and tau pok. The kway was silky soft with the perfect balance of taste and texture. Overall a satisfying meal with queues of about 10-15mins 》$12