Founded by Goi Lai Chong in 1971, this long-serving bastion of soy braised pig offals and braised duck believes in generously portioned dishes, carried on by the 2nd and 3rd generations.
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The rich thick stock carries robust salty savoury earthy herbal flavour, infusing the ingredients. A umique addition is chunks of pineapple, lending a fruity sour sweet note.
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The slippery thick wide flat kway teow / rice noodle sheets pick up the flavour notes from the warm soup / broth, carrying gentle grainy sweet flavour.
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The braised duck is lean and tender chewy with meaty savoury herbal flavour, while the soy braised small and large intestines are chewy with salty savoury earthy herbal flavour.
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Accompanied with juicy cucumber with refreshing vegetal sweet flavour, and springy soy braised chicken egg with eggy salty sweet flavour.
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Kway Chap
Quan Lai Kway Chap Chuan Lai Guo Zhi Wang
@ 558 MacPherson Road
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More details:
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