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There are two main differences between Thai style kway chap and the Teochew ones in Singapore. The broth is a lightly coloured peppery pork broth instead of a five spice herbal based soup, and the thin sheets of rice noodles are served rolled up, providing a more bouncy mouthfeel.
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While it’s not a strong contender against the ones found in Yaowarat, I find that the Signature Thai Kway Chap ($5) is still pretty enjoyable. The soup is on the saltier side and slightly peppery, but still retains an admittedly light flavour of pork in the soup, along with decent servings of fried pork belly, pigs stomach, fish sausage, and lean pork meat.
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I also had the fried and boiled pork belly ($6 small portion). The fried belly was crispy, tender, and came with a dark, sweet, dipping sauce. But the boiled pork belly was my favourite, as it just melted away in my mouth, and is perfect when paired with the pungent garlic and fish sauce that’s served on the side.
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