Garden Street Kway Chap (Serangoon Garden Market)

The 3rd-generation owner Jason Koh continues the tradition started by his grandfather in the 1940s, taking over from his father Koh Ah Soon in 2005 and giving up his career as a pilot.
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Their stock is prepared with 15 herbs and spices, including light soy sauce, dark soy sauce, galangal, cinnamon, and blue ginger, stewed for over 2 hours. The pig offals are also painstakingly cleaned with water, salt, and white vinegar, resulting in a pleasant meal.
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Each piece is clean-tasting and meticulously cut, tender and lean but not dry, carrying the herbal earthy salty savoury sweet flavours of the stock. This included the small intestines, large intestines, braised pork belly, braised pig's skin, and braised pig's stomach.
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Accompanied by bouncy braised chicken egg with eggy salty sweet flavour, springy fish cake fried in pork lard with meaty savoury sweet flavour, and spongy dried tofu puffs with salty herbal earthy sweet flavour.
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The wide flat kway teow / rice noodles are smooth and silky, gently picking up the warm soup / broth with its herbal salty savoury grainy sweet flavour. Lighter on the palate than elsewhere.
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Kway Chap
Garden Street Kway Chap (Blanco Court Kway Chap)
@ Serangoon Garden Market & Food Centre, 49A Serangoon Garden Way #01-21
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html

My favourite kway chap. Tried many stalls. This is the best. The kway was smooth and soft. The soup was soothing and light. The meat and organ meats were tender and delicious. No porky or gamey taste. Very well prepared and cleaned. Expect long queue and waiting time. The meat and organ meats were cut and served only when ordered. It’s worth the wait. No regrets. Definitely will eat again.

Kway Chap is kinda a dying trade because it takes a lot of time to clean the pork cuts and offals to rid it of the gamey taste. That's what separates the good from the average as most stalls use a very heavy and salty braising sauce to mask the gamey taste.

Garden Street's braising sauce is light and easy on the palate. Yet, there is only a very subtle hint of gameyness in their pork cuts and offals. I love how their pork cuts and offals are tender, spring and bouncy. I mean, just see how their pork skin is so translucent and yet QQ.

If kway Chap often puts you off because of the gamey taste, you should check Garden Street out and be prepared to be blown away by the different textures and mouthfeel of the various pork cuts and offals.

Garden Street Kway Chap occupies a corner at the Serangoon Gardens FC. There is often a long queue waiting for the delicious pig offal offerings which tend to deter me.

I got in line one morning when the queue was relatively short. However, the queue was slow moving as the owner insists on preparing, cutting and arranging his food meticulously and nicely. What is more interesting is that the owner has a separate pot for different types of cuts. I assume this may be because each cut has a slightly different type of preparation and cooking time.

Their offerings include pork belly, lean pork, pig skin, pig stomach, pig skin and pig intestines. They have also helpfully printed out order sheets which you can refer to and use to order!

Garden Street Kway Chap is probably my new favourite kway chap spot. Ingredients are fresh and it’s surprisingly light. Ironically I didn’t get any offals from here and instead opted for their pork belly set. I’ll try their intestines next time.

served thin, smooth kway chap with quite tender meat, clean intestines, tender pork skin, egg and tofu.
💰$8
📍Garden Street Kway Chap.
49A Serangoon Garden way #01-21