Soon Lai Kway Chap in Batu Pahat, Johor since 1970s 峇株巴辖 顺来粿汁 ☏+6012 787 9018 ☏ +6012 755 9400

Soon Lai Kway Chap 顺来粿汁 Batu Pahat Johor

Kedai Makan Soon Lai 顺来粿汁 | 6-C, Jalan Fatimah, Batu Pahat, Johor ☏ +6012 755 9400 ⏰10:30am to 4:00pm (no fixed off day)

Soon Lai 顺来粿汁 serves one of the most loved kway chap in Batu Pahat, and some say, in the whole of Johor.

Soon Lai kway chap started as a street hawker stall more than 50 years ago before moving into its current premises some 20 years ago. MR Lim, the friendly second generation owner has been serving his popular kway chap since he was a child, years ago.

Soon Lai is in the third generation now with MR Lim's son now at the helm. Soon Lai's business is still going strong, no, actually it is thriving by the day 👍

MR Lim serves his kway chap with obvious passion and pride. You can literally feel his cheerful glow as he cuts the meat and innards for his steady stream of customers. Many regular customers come with tingkats (traditional tiered food containers) for takeaways.

MR Lim cutting the braised pig intestines, a staple of kway chap. The rhythmic sound of the cleaver on the chopping board was non stop when we were there.

Look at that big pot of fried shallots on the bottom left of the picture. These freshly fried shallots and shallot oil do wonders to enhance the fragrance of Soon Lai's kway chap.

Look at the big pots of braised tofu skin and chicken feet in the foreground. Soon Lai's tofu soaking in the braising sauce is loaded with delicate herbal and Chinese spice flavours while still retaining a slight crunchiness. The chicken feet which are deep fried and then stewed in braising sauce is a hot seller. The aroma of herbs and spices fill the shop.

I always indulge in braised chicken feet whenever it is available. Soon Lai's braised chicken feet is among the best that I have tasted. Soft, fall-off-the-bone tender, savoury herbal, delicious.

My favourite is Soon Lai's braised pig lung. The lung felt soft and spongy, and was saturated with fragrant braising sauce. Soon Lai's is the best braised pig lung that I have ever tasted.

A tender slice of pig's soft crunchy cheek - a nice balance of meat, fat and skin.

For Singaporeans who miss pig's blood, you can get your fix with Soon Lai's braised pig's blood curd.

Soon Lai's kway (rice sheets) is the broad kind that Singaporeans are familiar with. Soon Lai's kway is soft and smooth, yet it still has the subtle grainly texture and feel of milled rice. The kway is drenched in a bowl of broth flavoured with braising sauce and topped with a generous heap of fried shallots. The braising sauce is pleasantly herbal, and is neither salty nor oily. I drank up two bowls of the tasty herbal broth without feeling any thirstiness at all afterwards.