Yi Fa Kway Chap (Old Airport Road)

Madam Oh Guat Keng has been serving her homely rendition since before January 2008.
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The soy braising stock imparts a light herbal salty savoury earthy flavour, to the chewy small intestines, tender large intestines, tender pork belly, soft peanuts, spongy dried tofu puffs, and springy chicken egg.
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Nicely clean-tasting, with the braised peanuts lending a lovely contrast.
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The stock pairs nicely with the slippery silky wide flat kway teow / rice noodles, carrying a mild grainy herbal salty sweet flavour. Bits of fried shallots complete.
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Kway Chap
Yi Fa Kway Chap
@ Old Airport Road Food Centre, 51 Old Airport Road #01-70
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html

One good thing about living in Singapore is that we’ll always have (relatively) affordable hawker food that’s also reasonably delicious. Yi Fa Kway Chap won’t win any awards for being the best in Singapore, but they will still quell your hunger and satisfy your tastebuds as well.⠀
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In addition to the bowl of flat noodles & plate of pickled mustard greens, I ordered a quartet of my personal kway chap must-haves: big & small pig’s intestines, braised pork belly, and pig skin. The broth that all the pig parts are braised in is quite light, and you taste a lot more of the five spice mix used that the soya sauce. This imparts less savouriness to all the braised products, instead more focused around the aroma of the spices.⠀
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The pork belly was braised to tender perfection, with a gloriously gelatinous layer of skin and fat atop the maddeningly tender meat. The intestines were remarkably well cleaned of any plaque & debris that’s normally stuck in there. I usually prefer the delightful springiness of the big intestine, but Yi Fa’s large intestines lacked that desired springiness. Instead, the small intestines were the clear winner here. As for the pig skin, it was braised perfectly, losing all of its inedible chewiness and turning into a soft, collagen rich delight.⠀
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The 咸菜 was astonishingly ambrosial. It was subtly sweet, just the right amount of sour to maximise saliva production, and just salty enough for flavour. It’s also incredibly light and garlicky, making for the perfect palate cleanser. The kway (rice noodle sheets) was alright, nothing to shout about, but served its purpose excellently.⠀
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Hawkers like Yi Fa Kway Chap is what keeps Singaporeans, and by extension Singapore, running at peak performance. If you ever wanted to ruin Singapore, just take out the hawkers. Singapore would collapse rapidly. Hawkers are Singapore’s MVP, I’m not even kidding.

While most eat kwey chap for the innards, I enjoy this dish for the smooth silky and QQ kwey Teow.

I love how old school the salted vegetables and beancurd taste and that the broth was flavourful.

Really simple but hearty meal for a rainy weather.

Manned by an elderly couple :) with warm service.