Make kway chap the reason for the trek to this ulu food centre and you definitely will not regret it.

Runned an elderly couple, they serve economic beehoon in the early morning and their kway chap is only available from around 10 am. You can choose specific ingredients or combo sets based on the number of pax.

For approx $20, you get a kway chap set for 3 with an extra portion of big intestines and bowls of kway. Be prepared to wait though as the auntie takes some time to nicely cut up and plate the innards. Each combo set comes with generous servings of big intestine, pork belly, tongue, skin, egg, tau pok and fish cake.

The soy sauce based braising sauce is savoury, hearty and comforting with a nice hint of spices such as star anise. I was actually surprised by how clean and light it was as most stalls would use a saltier and heavier chap to cover the gamey aftertaste of the pork.

Tbh there is no need for a heavy chap here because the innards were really well cleaned, allowing you to focus on the different textures of the various cuts. The big intestines were one of the best I have ever heard - it was clean tasting with a nice chewy bite and a soft fatty inner lining. The pork belly was tender with a good mix of fatty and lean meats. The tongue is a criminally underrated - it has slightly coarse texture but is chewy and kinda bouncy.

The star of the show for me though is their pig skin. It is glistening, gelatinous and chewy all in one. I suspect this is in part due to how they score the pig skin before cooking. This is without a doubt the best pig skin I have ever had!