Whenever I asked friends for recommendations for best kway chap in Singapore, Chris Kway Chap 瑞庆粿汁 in Blk 216 Bedok hawker centre always come up.
There is always a queue at Chris Kway Chap. Today, I waited 40 minutes for my kway chap 😂
Queuing gave me time to smell the roses 🌹
Two man crew, Chris cooks and cuts while another gentleman boils the kway and handle the money. The pace was frenetic in the stall and I didn't dare ask anything except put in my rehearsed order in Hokkien "wah ai tng, bak, puay" i.e. I want intestines, meat and skin. I do this at kway chap stalls to ensure that I don't get served any fish cake, tau kua, tau pok, eggs. I am a pork and offal uncle 😄
My set of kway chap for $8. It's a lot of food for one person.
The kway in a bowl of watery brown soup. I scooped in some fried garlic and aromatic oil. I saw a few people ordering 2 bowls of kway for their kway chap set (add $1).
The brown watery soup tasted sweet herbal savoury, leaning slightly on the sweetish side. We can add fried garlic bits and aromatic oil to tune the flavours to our taste.
The kway (rice sheet) were tissue thin, soft, smooth and light. Subtle rice sweetness but most of the flavours came from the soup clinging to the broad sheets. Nice.
My tng, bak, puay (intestines, meat, skin) which they drenched a few times in sauce before serving it in a shallow pool of watery brown sauce.
Everything was good.
The pork was tender and juicy, and well infused with sweet herbal savoury flavours from the braising stock. I can taste the Chinese 5-spice, especially cinnamon. I saw they have dried chili peppers in the braising stock but it didn't really make its presence felt flavour wise.
The well cleaned intestines were soft-tender with a bit of light spring.
The skin were nice with a unique soft spring.
I don't use dips much as I like to taste natural flavours as much as possible. Anyway, Chris' chili dip tastes savoury spicy sour sweet.
Kway chap envy.
Another customer's kway chap with braised pork trotter. I couldn't resist taking a picture 😄 I also saw they have large intestines 大肠头 which I must get next time when I come back with makan kakis.
Recommended for you 👍 I am with Chris Kway Chap's many fans - this kway chap is nice. It has well balanced sweet savoury herbal flavours though leaning slightly on the sweet side. I think its hook is their underlying sweetness in the soup, sauce and meats. Not for you, if you like the more salty type.
The queue was still more than 10 people deep when I was leaving after trying out another stall, done my survey and picked my targets for my next visit to Blk 216 Bedok Food Centre.
Thank you for your many kway chap suggestions and recommendations which I shall try one by one 😄😋
Restaurant name: Chris Kway Chap 瑞庆粿汁
Address: Stall #01-80, Blk 216 Bedok Food Centre & Market, 216 Bedok North Street 1, Singapore 460216
GPS: 1°19'39.2"N 103°55'60.0"E 🌐 1.327550, 103.933326
Hours: 8:30am - 2:00pm (Mon, Tues, Weds off)
Date visited: 31 Jan 2020
Not sure whether you've blogged about them before, the prawn noodles at Prawn & Mee (#01-45), coffee at Rui Xing (#01-42, closes ard 10.30am), fish soup at Hougang Lee Chen (#01-54) and freshly-fried carrot strips at #01-64 are pretty good too.
ReplyDeleteThank you. I shall look out for them during my next visit :-D
DeleteWhen I first ate at Chris Kuey Chup, the taste is very similar to that of the is famous Tampines Round Market - Lucky Kuey Chup but the uncle have since retired due to health reasons.
ReplyDeleteUntil I bumped into the Lucky Kuey Chup couple one day and was chatting with them, before realizing Chris is actually their nephew.
It’s really one of the best or maybe i should say, Chris Kuey Chup is closest to what I ate growing up. Cos I ate from Lucky Kuey Chup since the 80s.
The kway chap stuff there is not too bad, but the arrogant attitude of the stall owner is rather off-putting. Won't patronise them again.
ReplyDelete