Ya Wu Kway Chap

This under-the-radar stall has been serving quietly for over 20 years, and despite their higher prices, customers return time-and-again.
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The secret lies in their soy braising stock, said to be eternally simmering over flame since the beginning, with the owners adding water and herbs regularly throughout the years, creating an exceptional depth of richness.
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This robust soy braising stock lends a deep earthy herbal salty savoury flavour, to the springy large intestines, tender pork belly, gelatinous braised pig's skin, crunchy braised pig's tongue, and bouncy chicken egg.
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The stock infuses the slippery smooth wide flat kway teow / rice noodles, carrying a bold earthy salty grainy sweet flavour. Bits of crisp spring onions complete.
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Kway Chap
Ya Wu (Ah Orh) Kway Chap & Bak Kut Teh
@ 138 Tampines Street 11 #01-116
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html

From Ya Wu Kway Chap
粿汁
Smiling couple who offer one of the best kway chap around the neighbourhood.
Yummy indeed!

From what I have been told, this stall is actually a long-standing tenant in this coffeeshop and the cauldron of innards and meats is simmering in a braising liquid from an eternal flame, which also means the braise that started it all still contains some essence of it in today’s liquid. The stall owners will add in water and herbs daily and over the years, the flavours have intensified till umami stage. I don’t know how true is that but if someone can verify it for me, that would be great). Nonetheless, all the checkboxes first a good kway chap has been ticked from the flavour-packed zhup to innards that are cleaned thoroughly. Oh and did I mention that they actually make their own chilli dipping sauce which you must absolutely get to pair with the braised ingredients.
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Ya Wu Kway Chap
Address: 138, Tampines Street 11, Singapore 521138
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