Arrived at 10.40am hoping to beat the queue caused by the hordes of customers descending on this newly minted Bib Gourmand Kway Chap stall. Ended up the only customer there. Did a double take and checked the stall number. Yes Kelantan Kway Chap, 02-39.

A single portion costs $5.00. Reasonable price these days. You get a plate of pork intestines, half a braise hard boil egg, pork belly, stomach, skin and fried bean curd. Plus a bowl of Kway. They offer two different chilli sauces, one more savoury, the other more sour, both packing a lot of heat. Try to dip your meat into different sauces to see which one works best for you. The intestines were well cleaned and has no gamely smell. But it is very mushy and lacks the chewiness compared with others. I liked the pork skin the best. The gelatinous skin was a delight to chew on and goes very well with either of the chilli sauces. The gravy has a stronger hint of cinnamon than others but otherwise quite normal too.

The Kway was very smooth. Adding shallot oil gives it a different dimension of flavour. But after like 10 mins, you see the soup turning turbid and murky. And it lacks any flavour. You should add a dollop of the savoury chilli sauce to the soup.

All in, I must say this is not bad but where is the wow?I think the Michelin judges need to go try the other famous kway chap stalls in Singapore. And after they are done, go over to JB and try their Kway Teow Kia.