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Introduction
All the stalls here comes under the name of 泉来
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Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Recommended Dishes
I've seen and tasted my fair share of poor service and shitty food but have never felt compelled to angrily type up any reviews because my laziness usually triumphs my displeasure. I mean, who has time to fill in details and create accounts? But today... well, today really takes the cake.It's been a long day. I'm sitting at home; layer of makeup uncomfortable on my face, contacts blurry and dry even though they're the thin (and expensive) Bausch & Lomb ones. I'm hopelessly thirsty. Bathing can wait. Basic bodily functions? Who cares. If I don't get this out of me within the next ten minutes the rage and indignance boiling through my veins'll build and build 'til I self-implode.Rewind to this afternoon. I had something to do in the Tai Seng area and recalled there being a supposedly famous kway chap stall near where I was and so decided to head there for lunch. It's around 3 pm. My stomach's growling in anticipation because I only had a curry puff for breakfast and that's really not enough (be careful what you wish for, lol). I head towards the ordering counter with a spring in my step because I really, really like kway chap (or rather liked, I've probably been scarred for life and it'll taste like ashes in my mouth from now on).The guy at the counter seems pleasant enough. Was it all a ruse for me to lower my guard? Well, it worked. It worked magnificently. In retrospect, his eyes might've sparkled too disingenuously, smile stretched too stiff across his face. I have only myself to blame, for being too hungry and excited to notice the underlying sinisterness behind his thinly-veiled facade. Things are always clearer in retrospect.Despite my poor spoken Chinese, I clearly and distinctly place my order—"Yi ge ren de kway chap can can (mixed), wu hua rou, yu bing, tau kwa shao shao."Translation: "Mixed kway chap for one, with less pork belly, fishcake, and braised beancurd." Meaning I wanted mixed kway chap, with the latter three ingredientds in a smaller quantity.The man's misunderstood me, thinking I only want the latter three items, so I hasten to clarify. "With big and small intenstine too.""Okay." he says. Good. It appears we're on the same page (oh, how laughably wrong I was). "Yao bu yao kway?" he continues.I nod and return to my table, but not without a smile I now wish I hadn't granted so freely. I scroll through my phone aimlessly, fingers drumming against the table in mild impatience as I eagerly await the glorious food.Imagine my shock when a veritable MOUTAIN of food materializes in front of me.?!?!?!Have you been to Udon Goen? If not (you must!), go google it and see the first picture. That's a lot of food, right? That's probably way too much for one pax, right?... yeah. That's the amount of kway chap I got.My expression remains carefully blank, but inside I'm thinking, "What on earth is going on.""11 kuai (Eleven dollars)." The cold voice slices through my consciousness like the shrill, demented choirs of wailing shells. The pallor of my brow shall be my pall."Why's there so much?" I ask (politely), aghast. The horror's so trenchant it almost feels subdued, like when you cut your fingertip with the blade of a brand-new kitchen knife and it's so sharp that you don't feel the pain—just see the blood, florid across your thumb.Apparently this is what you get when you order the items separately like I did. I dunno, maybe he though I was also ordering for my (nonexistent) boyfriend who was off buying drinks instead of just myself.Oh wait, he brought only a single bowl of kway so evidently he got that only one person was eating.In what universe is a $11 portion fit for one person (yi ge ren de kway chap can can)?! Mind you, I'm a petite 5'4" girl, not some hulking ravenous army boy. Obviously the only logical conclusion that jumps to mind is that the stall knowingly cheated me of my money by deliberately misinterpreting my order, since I look like a pushover.(Which I am... I could've argued but being a non-confrontational Singaporean just obediently handed over my hard-earned cash.)Heck, I should've argued. But somehow the anger didn't really register until I was on the MRT home and had some spare time to ponder it, and from there it just kept building and building like Mt. Vesuvius or something. It's too late for regrets now so I'm concurrently crying and licking my wounds by being a keyboard warrior.P.s. The kway chap itself was not bad but not the best I've tried.
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For more reviews, visit http://www.umakemehungry.com/2015/04/quan-lai.htmlI chanced upon the stretch of shop houses when we were deciding to have some Bak Kut Teh in Macpherson area but later learned that the shop had relocated to Woodlands area. There were a number of shops along the shop houses and as a braised duck lover, the look of prepared braised ducks hanging at Quan Lai had totally caught my attention. At a closer look, they have pleasant comments from the news media supported with newspaper articles in the past years. Thus, it makes no sense if I'm walking away from them without trying.The duck platter was rather interesting as I have never come across any Kway Chap meal with pineapple as add on. This gives me a total experience in the enjoyment of such delicacies as I find that the unique taste was not too bad afterall. Besides that the platter consists of duck meat, braised egg, braised pig intestines and Tau Gua. Pig Intestine was well clean without any smell while on the other hand duck meat was rather tough on the jaws. There was nothing remarkable about the dish as it lacked the herbal and braised punches.Fat and broad noodle rice sheets has always been my favourite since young. The bowl of noodles soup has a good herbal note unlike most place where the dark brown broth was either diluted with soy sauce or has none.Juding from the platter to the bowl of Kway, I would say that there are better platters out there if you are looking for something herbal infused. The only catch that draws me towards them may be its bowl of Kway with the herbal taste, otherwise I would just give them a miss.
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Got a packet of fishball noodles from one of the small stalls there. The noodles were not bad with the flavourful gravy. It was also springy. The fishballs had a springy texture too and tasted homemade but it was too salty. It will be almost perfect if it wasn't that salty. Price: $3
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This is the best ever kway chap that I ever tried in Singapore. Thanks to my colleague's recommendation. I finally have the chance to try it during one of our lunch break.Spreads of pig intestines and over parts such as pig skin, trotters and pork belly were displayed at the stall itself. Not forgetting of the whole piece of duck hanging in front of the display stall provides us the visual satisfaction. We ordered a mixture of the available ingredients for 4 persons’ portion. Our order arrived with the deep-fried pig intestines and mixture of intestines, tau pok, sliced duck meats and salted vegetables. I would say the deep –dried pig intestines tasted crispy and chewy. The taste would be nicer if dip the chili sauce. It is an addictive delight to me. So, if you are dropping by,do give it a try!The braised items tasted just flavorful and slightly herbal taste in it. Braised duck here were nicely sliced with tender taste. The gravy was fragrance and savory that gives a taste of sweetness in it. The kway or known as the rice sheets served here has a big layer of thickness. The smooth rice sheets blends into the rich and flavorful broth with strong herbal taste is worth ordering the next bowl. My colleague did ordered the second bowl after indulging to the rich broth taste.Four of us spent S$44.00 in total for our lunch. I would say it is quite pricey but definitely a worth to try especially their braised duck meat and deep-fried pig intestines. It would be a sinful supper if you intend to have them at late night. The stall opens till midnight and you might want to consider it in your supper list.
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this is the best kueh chap I have eaten so far.. this stall is located at MacPherson..the sauce is those thick type and the stuffs are marinated and cook well with great taste...smooth kueh chap with a little herbal taste in the soup, I like to add their chili sauce into the kueh chap. Their chilli sauce is sourish and not very spicy. The chilli make their soup nicer.fried intestines, crispy and nice..
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