I can't believe how long it's been since I last visited this place! It brings back so many memories. Kway Chap 大佬粿汁 is a well-known kway chap stall located at Blk 93 Toa Payoh Lorong 4 Market & Food Centre. It's quite popular here, with lines forming even before it opens at 5:30 pm. It stays open until 11 pm.
Address: 93 Lor 4 Toa Payoh, #01-40, Singapore 310093
Opening Hours: 5.30pm - 11pm
Closed on Monday and Thursday
We ordered two bowls of kway chap with white fish cake, tau pok, salted vegetables, egg, goh hiang, and pork belly. If you know me, I don't eat any innards. Even though kway chap is often known for its variety of braised innards like intestines and stomach, I decided to go for a non-innards version.
The sauce was aromatic with the spices used and wasn’t just salty. It had a balanced flavor, not overwhelmingly salty. The dark, flavorful sauce is typical of the braising liquid, infusing the ingredients with a deep, savory taste. The broad rice sheets (kway) were soaked in the signature soy-based broth and garnished with fried shallots. They were incredibly smooth, sliding down effortlessly.
The selection I ordered had a great mix of textures and flavors, and some of them were particularly good at soaking up that delicious braised sauce. The tau pok (fried beancurd puff) was a standout for me—it’s like a sponge when it comes to absorbing the sauce. Every bite was full of that rich, savory braising liquid. The pork belly was tender and fatty, absorbing the sauce beautifully. the salted vegetables added a bit of crunch and tang to cut through the richness.
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