Kway Chap is a dish that is either love or hate.
If you love pork innards and “spare parts”, you will love this dish. If the mere idea of it makes you gag then you will hate it. Simple.
No prizes for guessing that this is one of my favourite dishes. It isn’t a popular dish in Kuala Lumpur but in Singapore, it is very easily found at many hawker centres or food courts. I had this one at Cheng Heng Kway Chap and Braised Duck Rice stall at the Holland Drive Hawker Centre.
The ‘kway’ in the name refers to the white flat rice noodle sheets. These are usually served in a bowl with soup flavoured with the braised sauce and topped with some fried pickled radish. The one at Cheng Heng was smooth, silky and very good. I was surprised! The soup was also very good, primarily because the sauce used to braise the meats and innards were very flavourful and used to form the soup base.
I ordered as set as pictured above, which comes with 1 bowl of “kway” and a plate of mixed braised stuff. There was some braised pork, intestines, pig skin, an egg and some pickled vegetables.
The accompanying chilli sauce on the side was also very good and I have to say, I enjoyed this. Cost me just S$3.50 and was very satisfying.