Siglap Kueh Chap

Teochew style kway chap is prepared using the traditional method of pan-frying the spices until fragrant before adding water and braising sauce to boil. The braise flavour is not strong in herbs, light in flavour and not too salty. The ingredients here are nicely done with innards well cleaned. My serving for 2 pax came with preserved vegetables, intestines, egg, pork belly, tau kwa and tau pok. The kway was silky soft with the perfect balance of taste and texture. Overall a satisfying meal with queues of about 10-15mins 》$12

A very comforting bowl of kueh chap at an unassuming coffee shop near Siglap Centre. I thought that the broth and gravy had a nice balance between being too herbaceous or too salty on the palate. The kueh was silky smooth, but I also realised that it’s a tad bit thicker and chewier than usual. A nice change, but I do like mine softer. If you don’t eat innards, the uncle is very happy to exchange the portions accordingly for you. Chilli is really good too!

Rate:🌟🌟🌟🌟

The silky, broad folds of rice noodles languishing in a bowl of soy sauce broth(that impressed by being well-balanced and subtle) went perfectly with my plate of fishcake, tofu puffs, egg and pork belly. I was pleasantly surprised by the side of preserved vegetables which deviated from its pungent and sodium-rich norm - it had a sweet and savoury flavour which I quite enjoyed as a foil to the saltier elements.

Siglap Kway Chap
3838 Eating Place
727 E Coast Rd, Singapore 459073

Taste: 3.5/5

The kuey was really smooth & soft compared to those I've eaten before. The intestines was extremely chewy though, more chewy than usual.