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A good “kway” also has to marry well with the broth. Here, we were quite impressed with the savory broth that’s doused over the bowl of white noodles, and Xing Yun probably has one of the best versions around. We could fully appreciate the aroma of the herb and spices in the bowl without it being too overpowering. All of us simply loved it.Of course, another important aspect of a good kway chap is the braised meat and other ingredients. The braised meat was tender and flavoursome, and the seasoning was well permeated deep into the meat and was a succulent dish that we all enjoyed. Other dishes like the salted vegetable was soft and not too salty.Finally, the chili sauce was a good blend of sweet and sour with an appealing tanginess, and most importantly, the right level of spiciness, making it a nice dip to go with the braised items.Please refer www.ieatandeat.com for details.
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Xing Yun Kway Chap was previously from Tampines St 21 Coffeeshop.Until now the standard of the offals prepared by this stall are still good but pricey.The stall opened only on weekends.I had to wait for almost half an hour before I placed my order for take-away.The "kway" made from rice flour are soft in texture similar to kway teow.The friendly lady boss preparing the food while her husband take a break.For this plate of kway chap consisted of pork skin, pig big intestines and tow pok including a larger portion of the kway cost S$10.80.Each item was packed separately and all I had to do was to reheat the sauces for my lunch.I have specially ordered for additional pig big intestines and the most expensive of all ingredients. A close-up of all the ingredients. Noticed the braised pig skin was soft and smooth like baby's skin.The fatty tissues inside these large pork intestines taste better than the smaller ones.Just yummy!
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This stall always has a short queue. The wait is about 5 mins. You can request for softer cut of meat if elderly people is eating. The price of 1 person set is $4.50 and $9 for two person. You get a bowl of white flat noodle. A plate of braised pig spare parts. That include intenstine, 1 whole hard boiled egg, pig skin.
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