I have always thought of “Kway Chap” as our local version of nose-to-tail dining.
In this dish you can find the less commonly eaten parts of the pig such as the large and small intestines, stomach and skin. They’re braised in a dark sauce along with other more normal items like the meat itself, “tau pok”, “tau kwa” and eggs till tender.
You can pick what you like or leave it to the hawker to mix and match a plate for you (he will do it based on the number of people sharing). Everything is chopped into bite-sized pieces and served with a splash of the braising sauce. The accompaniment is a bowl of “kway” (rice noodles that either come rolled or in broad, flat sheets) and a chilli sauce for dipping.
I revisited “To-Ricos Kway Chap” today after what seems like forever. To be frank, I was a little disappointed with my meal. Granted the innards were cleaned properly and didn’t smell at all but the meat wasn’t tender and the gravy tasted rather flat. I have also always preferred fried garlic and coriander on my “kway” but theirs comes with fried shallots. Guess I will stick with “Feng Ji Kway Chap”, my go-to stall in Jalan Batu Hawker Centre from now on. Besides, their chilli dip is way hotter and has a strong sourish tang that I adore.