Old Bugis Kway Chap
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Suitable For
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Brunch, Lunch, Dinner 
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| Price Average |
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| Let's share！ | |
Kway Chap is a Cantonese-inspired dish consisting of flat rice noodles (kway) served in a fragrant, savory broth along with a mix of braised meats, such as pork belly, pork intestines, egg, and tofu.
SengKang Kopitiam Square is located at SengKang town centre, a new and improved food court that is quite technology-savvy, in a vast open-aired indoor space. This is a bustling food court in the heart of Sengkang, making it a great spot for both locals and those in the surrounding neighborhoods. Many people come here for a quick meal or even gatherings for the variety of food offered here.
Despite the busy nature of the kopitiam, the stall owners are efficient in handling orders, ensuring that the food is served fresh and hot. One takes the order while the other chops and make sure the food is clean for serving.
Kway chap is no easy feat to make. The broth is slow-simmered with a mix of herbs, soy sauce, and braising spices to infuse the flavours into the meat and dishes. It takes hours to do that and Old Bugis Kway Chap does it well.
At Old Bugis Kway Chap, the dish is a flavourful and satisfying meal that warms the heart and belly. I love Kway Chap, so my standards are pretty high. This one makes the cut of being a satisfying dish.
The broth is aromatic, savory, and slightly herbal, with a deep umami flavor that comes from the long braising process of the pork and other ingredients. The kway (rice noodles) is served in a slightly thick broth, which is a little thicker than other stalls, making it less of a soup but has a great deep flavour. This also allows the kway to soak up all the flavours, while retaining a soft texture.
The ingredients plate has a mix of braised pork belly, intestines, pig skin, tau pok, tofu, and hard-boiled eggs, which is essentially a plate of goodies if you loved these.
The addition of a slightly spicy and tangy chilli dip rounds out the dish and provides a nice contrast to the rich and savoury flavours of the main ingredients.
At Old Bugis Kway Chap, the dish is a flavourful and satisfying meal that warms the heart and belly. I love Kway Chap, so my standards are pretty high. This one makes the cut of being a satisfying dish.
The broth is aromatic, savory, and slightly herbal, with a deep umami flavor that comes from the long braising process of the pork and other ingredients. The kway (rice noodles) is served in a slightly thick broth, which is a little thicker than other stalls, making it less of a soup but has a great deep flavour. This also allows the kway to soak up all the flavours, while retaining a soft texture.
The ingredients plate has a mix of braised pork belly, intestines, pig skin, tau pok, tofu, and hard-boiled eggs, which is essentially a plate of goodies if you loved these.
The addition of a slightly spicy and tangy chilli dip rounds out the dish and provides a nice contrast to the rich and savoury flavours of the main ingredients.
Flo
CONTENT WRITER / Duration of stay 28 years
Enjoys exploring the world through food
- Phone
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- Modes of Payment
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- HP / SNS
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※The shop's opening hours may vary due to COVID-19.
| Mon | 07:30~03:00 |
| Tue | 07:30~03:00 |
| Wed | 07:30~03:00 |
| Thu | 07:30~03:00 |
| Fri | 07:30~03:00 |
| Sat | 07:30~03:00 |
| Sun | 07:30~03:00 |
| Remarks |
- 10 SENGKANG SQUARE, KOPITIAM SQUARE, 544829
- NE16 Sengkang SW1 Cheng Lim
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