Guan Kee Kway Chap – A Glorious Plate of Old School Kway Chap

One of the dishes that I learnt to eat while staying with my grandfather is Kway Chap. Many of my peers wouldn’t even go near a kway chap stall, but to me, this is a delicacy. After learning how to appreciate it, I often crave for a bowl of kway chap.

My fitness instructor brought me to Toa Payoh Lorong 8 Market & Food Centre about a month ago and recommended me to her favourite stall – Guan Kee Kway Chap. Mr Ng, the owner, has been running the stall for two decades and he spends a lot of time cleaning and preparing the offals.

The pig innards are, needless to say, the highlight. Look at the shimmering pig’s skin. It’s soft and slippery, and we polished off a whole plate of it. We also had a plate full of intestines that are well-braised, odourless, and slightly chewy. 

Because we just finished an intense workout, each of us ordered 2 bowls of silky smooth rice sheets soaked in a slightly herbal broth. Don’t forget to dip the intestines in the bright orange chilli sauce which is spicy and sour.

Be prepared to queue on the weekends!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.