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Introduction
Kway Chap is a Teochew dish of flat, broad rice sheets in a soup made with dark soy sauce, served with pig offals, braised duck meat, beancurds, preserved salted vegetables, and braised hard-boiled eggs.
At Lao San, the kway chap are made from scratch and commands a large pool of returning customers.
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Above information is for reference only. Please check details with the restaurant.
Signature Dishes
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See pictures at http://thehungrybunnie.blogspot.sg/2016/03/lao-san-kway-chap.htmlLao San Kway Chap is one of the better ones I've tried, rustic but balanced, and not too heavy on the herbal elements ($14).We had the beancurd puff (tau pok), firm beancurd (tau kwa), soy egg, and pork belly, all braised to perfection, and the latter was, in particular, meltingly tender. Yes, you can actually enjoy this local peasant food, without liking innards...just pick everything else! We really liked the chilli sauce, the piquancy of which was a wonderful contrast to the dark soy braise of the proteins. The kway teow wasn't the most refined, but it was smooth and slippery, a textural slamdunk.
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Lao San Kway Chap 老三棵汁·猪什汤 is a Kway Chap stall located at a coffeeshop at Blk 232 Ang Mo Kio Ave 3. In case you are wondering why the address seems to be familiar, it is because this is the same block as where Melben Seafood is located. Lao San Kway Chap has been highly raved about by many through word of mouth and on the internet. There was a queue of 7 person on a Sunday morning.Unfortunately, the large intestines were already sold out. So fast! Considering that I visited at 915 am.I ordered a bowl of Kway and also a plate of braised pig intestines (small), pig skin, fish cakes and tau pok (fried tofu).Kway - flat, broad rice sheetsThe bowl of Kway was just average. The flat and broad rice sheets were soft, smooth and of the right thickness. However, I felt that the broth was not flavourful enough and was diulted.I ordered a plate of braised pig intestines (small), pig skin, fish cakes and tau pok (fried tofu). The sweet and savoury braising sauce was excellent. The burst of sauce from the tau pok which absorbed the braising sauce made it so addictive. The braised pig intestines (small), one of my favourite item was disappointing. It was washed clean but tasted rubbery.I do not understand why Lao San Kway Chap 老三棵汁·猪什汤 has been so highly raved about. My personal thoughts are that it was just an average kway chap stall.
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A friend of mine brought me here for lunch recently and I was in for a treat.This kway chap stall is located in a food court located at the bottom of a HDB black. This is also the car park that serves the popular Mellben crab beehoon that has a strong following.The queue was about 8 people deep and it took about 10 minutes before it was our turn to order. It's self service, so you have to take the food to your own table.Here are the highlights of our meal:- Pork innards and egg: No off-putting smell/ taste when you bite into the large intestines, which means its well-cleaned and it was also well braised in the soya sauce. It is good!- Mixed Platter (Small Intestines, Tau pok, pork belly): We fininshed everything on the plate. Nice!- Salted Vegetables: Small serving for two of us. But it was more than sufficient. It was saltier than the ones I ate elsewhere and it was stewed with pork belly.- The Kway (Flat White noodles): It was good and I had a second bowl! Recommended to eat as fast as you can, as it turns dry even though it is soupy.The food is good and I will definitely be back again.They also sell mixed pork soup and have white rice, if you are not into noodles.Highly recommended!
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