Founded by Goi Lai Chong in 1971, this long-serving bastion of soy braised pig offals and braised duck believes in generously portioned dishes, carried on by the 2nd and 3rd generations.
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The rich thick stock carries robust salty savoury earthy herbal flavour, infusing the ingredients. A umique addition is chunks of pineapple, lending a fruity sour sweet note.
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The slippery thick wide flat kway teow / rice noodle sheets pick up the flavour notes from the warm soup / broth, carrying gentle grainy sweet flavour.
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The braised duck is lean and tender chewy with meaty savoury herbal flavour, while the soy braised small and large intestines are chewy with salty savoury earthy herbal flavour.
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Accompanied with juicy cucumber with refreshing vegetal sweet flavour, and springy soy braised chicken egg with eggy salty sweet flavour.
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Kway Chap
Quan Lai Kway Chap Chuan Lai Guo Zhi Wang
@ 558 MacPherson Road
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html
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
This Michelin Bib Gourmand stall has been serving delicious clean-tasting pig offals and rice noodle sheets since 1984, with founder Phua Gek Sia starting at 3am, and working 14 to 16 hours a day.
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Braised in a light soy and herb stock, the large intestine, pork belly, pig's stomach, and dried tofu puffs, have a tender light chew to texture, with pleasant earthy herbal salty sweet savoury flavour.
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Paired with a bowl of wide flat kway teow / rice noodles, the sheets thin and smooth with grainy sweet herbal salty flavour from the warm soup / broth.
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Generously portioned and filling, yum.
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Kway Chap
To-Ricos Guo Shi
@ Old Airport Road Food Centre, 51 Old Airport Road #01-135
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html
Among the more affordable renditions, this stall has been serving the same soy braised offals and rice noodle sheets since 1970.
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Don't expect elegant or fancy plating; it's rough, messy, and thrown together fast.
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The soy braised small and large intestines are chunky tender chewy with salty savoury herbal earthy flavour. Pairs well with the sharp vinegar chili and its sour zesty spicy kick.
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The tender chewy braised pig's tongue has meaty savoury salty herbal flavour, the gelatinous braised pig's skin has salty savoury fatty flavour, the bouncy braised chicken egg has eggy salty sweet flavour, while the soft tofu bean curd holds grainy salty herbal earthy sweet flavour.
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The warm soup / broth has chopped wide flat kway teow / rice noodles, slippery silky in texture, served with pork lard and fried shallots. Carries grainy sweet savoury salty spice fatty flavour.
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Kway Chap
Guo Ya Yin Teochew Kway Chap
@ Amoy Street Food Centre, 7 Maxwell Road #02-117
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html
Since the early 1980s, Ng Guan Chye starts before dawn, thoroughly cleaning and preparing the pig offals for braising, with ingredients simmered in soy sauce and herbs non-stop for over 3 hours.
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The odourless braised intestines, both small and large varieties, have a tender springy chew to texture with clean savoury salty herbal earthy flavour.
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The gelatinous braised pig's skin was shiny and soft, with salty savoury herbal notes. The tender braised pork belly carried meaty savoury salty flavour.
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The generous bowl of soft silky kway teow / rice noodle sheets in the warm soy soup / broth carries strong herbal earthy salty grainy sweet flavour, while their chili has a nice tangy zesty sour spicy kick.
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Kway Chap
Guan Kee Kway Chap
@ Toa Payoh Lorong 8 Market & Hawker Centre, 210 Toa Payoh Lorong 8 #01-24
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html
The 3rd-generation owner Jason Koh continues the tradition started by his grandfather in the 1940s, taking over from his father Koh Ah Soon in 2005 and giving up his career as a pilot.
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Their stock is prepared with 15 herbs and spices, including light soy sauce, dark soy sauce, galangal, cinnamon, and blue ginger, stewed for over 2 hours. The pig offals are also painstakingly cleaned with water, salt, and white vinegar, resulting in a pleasant meal.
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Each piece is clean-tasting and meticulously cut, tender and lean but not dry, carrying the herbal earthy salty savoury sweet flavours of the stock. This included the small intestines, large intestines, braised pork belly, braised pig's skin, and braised pig's stomach.
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Accompanied by bouncy braised chicken egg with eggy salty sweet flavour, springy fish cake fried in pork lard with meaty savoury sweet flavour, and spongy dried tofu puffs with salty herbal earthy sweet flavour.
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The wide flat kway teow / rice noodles are smooth and silky, gently picking up the warm soup / broth with its herbal salty savoury grainy sweet flavour. Lighter on the palate than elsewhere.
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Kway Chap
Garden Street Kway Chap (Blanco Court Kway Chap)
@ Serangoon Garden Market & Food Centre, 49A Serangoon Garden Way #01-21
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html
Established by Ser Siang Koo years before May 2015, this humble stall offers a wider variety of braised pig offals than elsewhere.
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From the crunchy braised pig's ears, to the tender large intestines, to the chewy braised pig's tongue, each is well stewed in their signature herb and spice infused soy stock.
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Alongside other ingredients like bouncy braised chicken egg and spongy dried tofu puffs, each piece has absorbed the light salty savoury herbal earthy sweet flavour from the stock.
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The slippery smooth sheets of wide flat kway teow / rice noodles are served in the same light soup / broth, flavoured with fried shallots, spring onions, and coriander, lending a burst of grainy vegetal salty herbal sweet flavour.
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Kway Chap
Da Cheng Kway Chap
@ Toa Payoh West Market & Food Centre, 127 Toa Payoh Lorong 1 #02-14
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html
Since March 2016, Madam Yang's rendition has drawn a good queue during peak meal times, stretching up to nearly an hour at most.
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The star is the flavourful soup / broth, simmered with soy, herbs, and duck bones for over 2 hours. The slippery smooth wide flat kway teow / rice noodles complements with mild grainy sweet flavour.
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The pig offals are thoroughly cleaned, and likewise simmered in the same delicious broth till tender, absorbing the sweet salty savoury earthy herbal flavour.
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Selected a mix of small intestines, large intestines, dried tofu puffs, braised chicken egg, and braised duck meat.
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Kway Chap
Boon Tong Kee Kway Chap Braised Duck
@ Zion Riverside Food Centre, 70 Zion Road #01-24
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html
Economy rice stall by day, kway chap stall by night; this stall's claim to fame isn't just that it opens for dinner and supper till the wee hours of morning.
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Their soy braised pig offals are clean-tasting, with a good variety of cuts, all at affordable prices.
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The wide flat kway teow / rice noodles is served in a light soy and herb broth, the slippery smooth sheets picking up the salty sweet flavour well.
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It's easy to pick and choose the sides, with crunchy preserved mustard greens with vegetal sour salty sweet flavour, spongy dried tofu puffs with salty savoury herbal earthy flavour, and bouncy soy braised chicken egg with eggy salty sweet notes.
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For pig offals, the tender large intestines have salty savoury herbal earthy flavour, the gelatinous braised pig's skin carries fatty salty savoury herbal flavour, and the tender braised pork belly has meaty salty savoury herbal flavour.
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Kway Chap
284 Kway Chap
@ 284 Bishan Street 22 #01-211
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html
Established in June 2011, Akanoya Robatayaki is a Japanese robatayaki / barbecue restaurant that uses binchotan / white charcoal for grilling, whose philosophy for the very best ingredients and exquisite dining can be seen in their approach - buying an entire Japanese village’s entire production of goma / sesame sauce being just one of many examples.
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Having passed down to 2nd-generation owner Javier Goh since January 2022, Akanoya Robatayaki continues to draw regulars for their attention to detail and care for guests.
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Ambience is cozy and intimate. The long but narrow space is dominated by a centrepiece counter with fresh seasonal produce displayed in front of the open grilling station, lit by spot lights. Private alcoves lie at one end, while the other end has a quiet bar and the restaurant's refrigerator for dry-aging.
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Seating is slightly cramped, an intentional design, but the atmosphere is great. Ventilation is pretty good, we had minimal cooking odour on our clothes despite being directly in front of the grill.
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Service is engaging and attentive. Regulars return partly because the restaurant goes out of their way to accommodate, for example, with Western fine dining ware, birthday celebrations, and off-menu items.
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Chefs behind the grill serve dishes up on long wooden paddle boards, a unique experience. Staff display good product knowledge, being able to describe ingredients in dishes, and cleaning up quickly to prepare for the next course or next set of diners. General Manager William Liou is an affable host, most willing to share.
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Food at Akanoya Robatayaki is delicious traditional Japanese cuisine, focused on kushiyaki / grilled skewers and light bites, elevated to gourmet standards through premium seasonal ingredients. Head Chef Brandon Teo and team produce course after course to exquisite quality, every morsel a delight.
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Portions are sized small for individuals, but a series of these means a meal here is still substantial and filling. Prices are premium but not as expensive as elsewhere, budget about SGD $168++ per person.
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Invited media tasting.
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Akanoya Robatayaki
More details:
https://ivanteh-runningman.blogspot.com/2024/05/akanoya-robatayaki-tasting-session.html
Opened in January 2024 by renowned chefs Matthew Orlando of Amass and Will Goldfarb of Room4Dessert, together with entrepreneur Ronald Akili of Potato Head, AIR CCCC is a sustainable farm-to-table restaurant, research lab, cooking school, and farm where produce for the restaurant is grown.
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The restaurant is warmly lit with ample natural light, the idea of transparency spanning from the open kitchen and common dining hall to the natural surroundings.
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The facade features ribbon windows that open up views to the lawn, while paths take guests beyond to the urban farming gardens run by social enterprise City Sprouts.
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The fixtures and furniture were designed by Spanish product designer Andreu Carulla, using recycled timber, styrofoam packaging, and plastic bottles sourced from a former art installation, as well as paper mache and bamboo ceiling lights.
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Staff accord guests personalised attention, exercising great care with dietary restrictions. They communicate well in fulfilling requests and taking orders.
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I note staff work quickly, greeting and seating guests, clearing finished plates throughout the meal, and cleaning up efficiently when guests leave.
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Staff also demonstrate good product knowledge, being able to describe dishes on the seasonal menu, which changes monthly and features fresh ingredients grown on-site.
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No surprise that AIR CCCC is usually fully-booked, advance reservations are highly recommended.
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Style is Modern European and Modern Singaporean fusion, and true to its name, aims to provoke deeper contemplation about food, sustainability, and community.
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Dishes are creatively put together. Flavours are bold, and uncompromising, yet wholesome and nourishing.
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Portions are designed for communal dining and sharing, except for desserts which are individually-portioned.
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Prices command a premium for their casual gourmet dining experience, yet is well worth it, budget about SGD $68++ per person for weekend brunch, and SGD $98++ per person for dinner.
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AIR CCCC (Awareness, Impact, Responsibility, Circular Campus And Cooking Club)
More details:
https://ivanteh-runningman.blogspot.com/2024/05/air-cccc.html
Their rendition is relatively lighter than before, the luscious sheen of caramelised syrup gleaming in the light.
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Has firm crisp brittle texture that shatters in parts when bit, carrying lovely floral earthy sweet spice flavour.
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A sweet note that pairs well to end a meal.
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Jalebi
Jaggi’s Northern Indian Cuisine
@ 36 Race Course Road
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-jalebi.html
