This Michelin Bib Gourmand stall has been serving delicious clean-tasting pig offals and rice noodle sheets since 1984, with founder Phua Gek Sia starting at 3am, and working 14 to 16 hours a day.
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Braised in a light soy and herb stock, the large intestine, pork belly, pig's stomach, and dried tofu puffs, have a tender light chew to texture, with pleasant earthy herbal salty sweet savoury flavour.
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Paired with a bowl of wide flat kway teow / rice noodles, the sheets thin and smooth with grainy sweet herbal salty flavour from the warm soup / broth.
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Generously portioned and filling, yum.
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Kway Chap
To-Ricos Guo Shi
@ Old Airport Road Food Centre, 51 Old Airport Road #01-135
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html
From To-Ricos
粿汁
Added pigs skin and preserved vegetables.
Loved the intestines texture, sliced lean pork also not bad.
Well organised speedy service even on peak dining hours.
Recommended.
Finally managed to try their kway chap when their operating hours always clashed with me. The queue was quite long on a weekend lunch hour but they serve pretty fast.
My favourite part goes to their intestines which are well braised, chewy and cut into large pieces. The innards are well cleaned and braised till tender. The kway broth was lightly flavoured with slight herbal notes but I prefer it to have more flavours to it 》$13.20 / 2 Pax
Decided to join the long queue to try this famous Kway chap.
Got their mixed platter for 3 people ($14) and 3 bowls of Kway chap ($0.80).
The mixed platter consist of pig's large intestine, pork meat, tau Kwa, Tau pok and braised egg. Each item was not bad and I like how the intestine did not have any smell and did not taste bitter.
The noodles were silky and paired with a mildly flavoured soup.
Overall I would say the Kway chap is good. However I feel that it's not worth the long wait.
There are a few renowned kway chap stalls locally and one of them happens to be in a popular hawker centre in Singapore. They go by either To-Ricos or Blanco Court Kway Chap to many, and you have to queue in line especially during peak hours. The kway chap here is not the medicinal or herbal kind as the braise is sightly on the lighter side. What gives them the edge over others is how thoroughly cleaned the innards are and they come without the funky smell, and in a generous portion as well, considering that the 1 pax set costs $5 and my plate has an addition add-on of $0.80 for the pig skin. The winning factor for me has got to that chilli dipping sauce as it is tangy with the perfect spicy kick. However, in terms of overall, still not my favourite kway chap.
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✨ To-Ricos Guo Shi - Blanco Court Kway Chap
📍 51 Old Airport Road, Old Airport Road Food Centre, Unit 01-135, Singapore 390051
🍴 [Self Funded]
Personally I’ve higher expectation on the dish
since it’s included in the Michelin guide. In my opinion the flavour of the gravy is very subtle. No ‘kick’ factor when you taste the soup. Although the ‘kway’ is smooth and silky.
I ordered a customised portion with pig trotter and tau kwa (white tofu). Although the pig skin trotter is tender which due to long hour cooking, the meat not as tender as I expected. It’s same as home cooking.
Unfortunately, their chili isn’t add a kick flavour here. It’s just flat taste for dipping purpose (not spicy at all).
Overall, it’s a good try for those who are curious, but lower down your expectation. Side note, all menu is in Mandarin.
If you want basic portion, just tell them set kway chap for 1-2 person.
Add on:
pig trotters $5
big intestines $4
pig’s stomach $4
pork belly $4
pig skin $1-2
tau kwa $0.80
braised eggs $0.60
The distinctive smell of innards was present, but surprisingly wasn’t off-putting. They did a good job in cleaning the parts.
Read more: https://www.misstamchiak.com/to-ricos-guo-shi/
Their innards are braised till tender, with no “porky” bad smell. Even their braised tau kwa are soft and not hard at the outer. Their “Kway” are thinly sliced and smooth. I personally love the soup of the “Kway” as it’s light flavored.
(2 pax - S$11.20)
Usually open in the day, if you wanna have this at night the stall would have been closed once sold out.
This serves 2, can choose to have the ‘kway’ or rice.
‘Kway’ is big thin slices made out of rice flour. The usual staple food for kway chap.
‘Chap’ actually means gravy, the braised sauce used to cook the meat and pig innards.
One of our local delights not to be missed.
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.
Not much needs to be said about this establishment. Beautifully braised pork parts and silky kway. Come here to get your offal on! 👅💦💦Messy but oh-so-goooood!
Long lines don't necessarily mean amazing food. To get our waiting time's worth, we ordered as much as we could, including tau pok, tau kwa, intestines, eggs, pork slices, kiam chye and kway. The version here is a serviceable workhorse, but give me the robust flavours of Dunman Duck Rice's kway chap any day over this.
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Unit 01-135
Taste: 3/5
I'm impressed, this kway chap is as good as what most reviews brag about. And the queue reflects on how good it is. Craving for it even now as I'm posting it. 😂
This was a childhood Favourite. Every Saturday there used to be Long queues and waits and that hasn't changed after they Hv moved to their current home at Old Airport Road Food Centre. The beautifully stewed plate of tender pigs innards is so rich in flavour, goes brilliantly with the soft Kway. @burpple #burpple #tastytastemakertour
They were soft but still retained a light chewiness to it. No weird pork smelly found. Super good!
Pig innards are like the hawker version of escargots. You eat snails? Nah well I eat pig organs and they taste divine 😌
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Beautiful layout of their stall delicates. Almost no trace of the smelly pork smell and every one of them was infused with their braising sauce. None of them was overcooked. .
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Must try their braised trotter. Firstly they torched the trotter to get rid of any hair then braised till perfection. It was like eating pork jelly.
My parents use to storm my room at 8am on weekends, rudely dragging me to the bathroom, just so we could hit Old Airport Road earlier - all for a bowl of this Blanco Court Kway Chap. Of course us being Singaporeans, we never stop at just one dish. The table would be packed full with loads of other bites: from fried carrot cake, rojak, to bowls of ice kachang and tau huay. The star however would always remain this kway chap. The aunty only used to speak in dialects, so us kiddies learnt the kway chap lingo just to enjoy this dish for breakfast. We'll fight over the braised intestines and pig's skin (much to any ang moh's horror) and all would be gone before you know it. But that was a long time ago. Before cafés were up, before we grew up. Today the aunty actually speaks English and Mandarin. Doesn't feel all that same. #hawkerpedia
My parents used to storm into my room at 8am on weekends, and rudely drag me to the bathroom — all so we could hit Old Airport Road early for a bowl of Blanco Court Kway Chap. Of course, being Singaporeans, we never stopped at just one dish. The table would be packed full with loads of other bites: fried carrot cake, rojak, bowls of ice kachang and tau huay. The star, however, would always be this kway chap. The aunty only used to speak in dialect, so us kiddies had to learn the kway chap lingo just to enjoy this dish for breakfast. We'd fight over the braised intestines and pig's skin (much to any ang moh's horror), and everything would be gone before you know it! But that was a long time ago, before any cafés existed, before we grew up. Today, the aunty actually speaks English and Mandarin. It doesn't feel the same anymore. #hawkerpedia
I guess that's because I was brought up by my Ah Chor and Ah Ma. The stall which we used to frequent is no longer around, but I'm so happy to be able to find one that serve the similar taste. Give me messy food over any pretentious cafe fare!Love the chewy pig's rectum!😍😍 #EileenWantsToCampHere #HawkerFood #Hawker #JiakHiddenGems #Hawkerpedia
