Kway Chap, to Singaporeans refer to a bowl of rectangular shaped rice noodles with a soy sauce based stock (the Kway) accompanied with a separate plate of an assortment of pig innards, braised pork, Tofu, braised eggs, and sometimes even fish cakes depending on the stall (the Chap). But today, we are not concerned with the Singaporean version but instead a Thai version that can be found near Kovan MRT in Singapore.
Thai Kway Chap – S$5
Thai Kway Chap is really quite different from Singapore Kway Chap. The stock is more similar to Teochew style Bak Kut Teh, while the Chap is directly placed on top of the Kway instead of in a separate plate. The Kway is also curled up, unlike Singapore’s Kway Chap where the noodles are flat.
On a side note, considering that the Chinese brought Kway Chap to Thailand, and now that someone brought Thai food to Singapore, where there a lot of Chinese ethnics, I am pondering the matter of what I am actually eating as I eat my bowl of Chinese Thai Chinese food.
A peppery kick instantly hits me as I sip the stock. It is not as intense as most Bak Kut Teh, but the peppery kick is very reminiscent of it. Porky flavours can also be tasted, but it is the pepper that is on the front. Pork innards and lean meat slices are mostly tasteless – for the flavours seem to have seeped into the stock. They are however, tender and not tough, and allow you to make good use of the given chillis at the side.
The reason why I said lean meat slices and not pork – is because EatBook said the slices are beef tripes, while other sources say that it is pork. According to my experience of eating, I would have assumed that it is pork, but I’m just a fat boi so I could be wrong.
The wet chilli is similar to a muted version of chicken rice chilli, being watery, sweet, and lightly sour from the acidity from the lime, and of course spicy from the chillis. Dried chillis are surprisingly spicy, but I wasn’t sure as to how I was supposed to use it in the Kway Chap, as I did not find that it added much to the already peppery bowl.
Back to the Kway Chap, the pork belly has a thick skin, much more thicker than Chinese style roasted pork belly. I assume this is to account for the pork being dipped in the stock, as the pork still retained its crispy texture, although the crisp is closer to an airy crunch. From the menu, I also assume that this is deep fried instead of being roasted.
There is also fish sausages in the bowl – which has the distinct sweetness of Chinese style sausages or Lap Cheong, but less smokier and slightly sweeter. The stock sipping into the sausage also meant that it is tender with little bite.
Overall, an enjoyable bowl of Thai Kway Chap with a little bit of everything.
Braised Egg – S$1
The egg didn’t bring a new experience, as it tasted exactly like Chinese braised eggs. Whites were a bit tough – which I attribute to it being overcooked. For S$1, it is an unworthy addition.
Thai Mid Wing – S$6/8/10
- S$6 portion pictured
Not too impressed by the mid wings, as it felt very basic in flavours. S$6 is another bowl of Kway Chap, which is a meal here and even elsewhere.
Iced Thai Red Milk Tea – S$3
A distinct herbal flavour can be tasted in the creamy drink. For the usually extremely sweet drink, the herbal notes and sweetness are a bit noted down for this stall’s version. A decent addition to your meal.
Rating for Yaowarat Thai Kway Chap
I rate food based on how far I am willing to travel, as well as whether I think the price I paid for it justifies it. You can read more about why here.
I am willing to travel quite far to eat this. Or for clarification, just the Kway Chap and not the eggs and mid wings. This is given a higher rating than usual because of the uniqueness of Thai Kway Chap in Singapore – as more stalls selling Thai Kway Chap pop up, this score will naturally go down. For the price of travelling to Kovan, you can taste authentic Thai Chinese food, and that is probably cheaper than travelling to Thailand.
For the Kway Chap.
For the egg and mid wings.
My recommendation would be to order the Kway Chap, then add on a plate of pork belly if you feel like it, and then maybe add on a drink. The Kway Chap is worth it, but everything else may be slightly expensive.
But I’m just a fat boi… What do other people think?
It seems that the stall is pretty new at only about 1 months old, so there aren’t much reviews yet.
EatBook seemed to like a lot of their offerings. But their Kway Chap seemed different from the one I ate…
TheLocalMakan seemed to like everything.
FaceBook Most reviews are positive, praising the Kway Chap, and some the pork belly. Negative reviews seem to simply not like the taste, or point to the price of the side dishes being expensive.
Google reviews are positive, though only stands at 3 well written reviews.
Instagram users seem to generally like offerings from the stall, although a few users say that the stall is a bit expensive.
Burpple reviews are few, but they seem to like the Kway Chap.
Overall, what is different from my opinion is that some people seem to like the mid wings more than I did.