Kway Chap, 粿汁, literally means “cake gravy“ in the Chinese Hokkien dialect, where kway or kueh is the general term for rice noodles. This dish is made from a herbal soy broth with Chinese black vinegar and heavy on the Chinese five spice. There are generally two types of kway chap, one with pork, and the other, with duck.
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This dish is served with slices of duck meat, blood pudding, offal, bean curd skin, bean curd puffs and hard-boiled eggs. There are many Kway Chap stalls in Penang but the one on Kimberly Street, which has offal is particularly flavourful and is one of the most famous on the island.
💵 RM7.00 / portion
💫 5/5
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