Restaurant name: Yaowarat famous kway chap (sincerely apologise that I am still trying to find out the actual name of the shop)
Address: 406 Yaowarat Rd, Chakkrawat, Samphanthawong, Krung Thep Maha Nakhon 10100, Thailand
GPS: 13.740651, 100.509286
Hours: 6:00pm to 10:00pm
Both of my friends Edie and Wilbur, who live in Bangkok strongly recommended that we try the Thai style kway chap in bustling Yaowarat, Bangkok's Chinatown.
There are actually many stalls selling Thai style kway chap in Yaowarat and in many places in Bangkok.
But, this kway chap shop has the longest queues and was the busiest when we were in Bangkok. Look at that pile of crispy sio bak (roast pork belly) ;-D
It's just beside Double Dogs Tea Room but you can't miss it if you walk along the Yaowarat main road. This place is always full. It's near the middle of the 1 kilometre stretch of colourful food stalls and restaurants.
There is a small indoor dining area in the old shop but most people like to go local and eat at the dimly lit sidewalk - we too ;-D
Customers can pick sio bak (roast pork belly), pork intestines, lungs, stomach and also boiled eggs.
The shop was extremely busy and we speak no Thai, so we just ordered a mixed bowl with a bit of everything. I just pointed to all the different ingredients in a circling motion and then pointed to one bowl - they knew exactly what I meant ;-p
Three of us shared just one bowl of mixed pork organ soup 猪杂汤 with kway chap for BT50 (SGD2.00).
Even though the shop was full house and extremely busy, the waiter happily gave us 3 spoons to share our one bowl of kway chap with pork organ soup 猪杂汤. We were not very automatic (being inconsiderate) but that's Thai style hospitality from 5-Star hotel to street level - very accommodating and gracious.
The kway and pieces of pork offal were served in a bowl of medium bodied peppery savoury bone broth. All of us liked the assertive pepperiness. (It is similar to Teochew style bak kut teh but minus the garlic and with a heavier murky body.)
The innards were well cleaned, cooked till tender and still had a bit of porcine flavour. There were also a couple of pieces of sio bak (roast pork) thrown in. The sio bak were still slightly crispy after dipping in the broth.
The tender kway (thin rice sheets) were coiled into a tight springy roll. It doesn't absorb the soup well, so it tasted and felt generic.
We quickly slurped up the pork organ soup and left the table for the waiting queue behind us.
(Pictures were taken at our table set on a dim dingy side walk.)
There was a little bag of these crispies on every table to add into the soup. We didn't try these this time as we wanted to save our tummies for trying out more food stalls/ shops.
If you are in Yaowarat Chinatown Bangkok, this Thai style kway chap is a must try.
Date visited: 14 Jun 2015
Return to Johor Kaki homepage.