Kway chap set, S$3.50

Now, I don’t usually eat kway chap. This was hubby’s lunch order, but it was so yummy I ended up eating half of it!

Apparently, this stall has a long history. Now operating in Amoy Food Centre, it was previously located in Ellenborough Market & Food Centre, nicknamed “Teochew Market”. Here’s an informative summary on the history of Ellenborough Market.

An assortment of porcine parts and kiam chye.

Pig offal and skin are off-limit items for me, so I only tried the braised pork belly, tau kwa (pressed beancurd), egg, and kiam chye (salted mustard).

The pork was tender and thinly sliced, and the tau kwa had soaked up the flavors of the braising sauce. The kiam chye was cooked till soft but retained some bite, and its tartness was a nice counterfoil to the fatty meat.

Although the kway (rice flour sheets) wasn’t as thin or slippery as I’d like, the dark soy broth was very satisfying. It wasn’t too herbal, and was flavorful without being too salty. Overall, the kway chap here has a very traditional and rustic taste. Next time, I’m gonna order myself a portion without offal and skin!

Look for this signboard

Teochew Kway Chap
7 Maxwell Road
#02-117, Amoy Street Food Centre
Singapore 069111

Mon-Sat: 10am to 2pm

Fishmeat toufu, fishmeat taupok (beancurd puff), vegetable fritter, fried spring roll, and mini yam rolls (sold in 4s)

All items are S$1.00 each, so this platter cost S$5.00.

Close-up of the deep-fried goodies

The fishmeat toufu and taupok are rather unique items, not commonly sold elsewhere. The former is a piece of firm beancurd covered in fish paste, then deepfried. The latter is beancurd puff or skin stuffed with fish paste. I prefer the former as it is more soft and juicy. The vegetable fritter is very crispy, but it is very oily too. The popiah, filled with turnip and carrot, tastes pretty ordinary. The mini yam roll is another unique item. Sweetened, mashed yam and crushed, roasted peanuts are rolled up in spring roll wrappers. Extremely fragrant, but a little over-fried, making it too hard.

Kway chap set (S$3.30)

This is R’s order. He really likes kway chap. Beside the bowl of rice noodles in broth is the plate of braised hard-boiled egg, beancurd, pork belly (only a measly 3 slices), and pig’s organs (I’m not sure if they’re intestines or tripe). No comments because I didn’t try this dish.

Fried Hokkien prawn mee (S$3.00)

This is one of my favorite hawker dishes. Yellow Hokkien noodles and rice vermicelli are stir-fried, then simmered in a tasty prawn and squid stock. Chives, beansprouts, prawns, squid, and egg are then added. You squeeze fresh calamansi juice over the noodles and enjoy it with chilli sauce. Yum!

I’ve had this dish at different places, ranging from excellent to forgettable. I’d rate this one 6.5 out of 10. There’s too much noodles, and not enough ingredients. The noodles could also have been simmered longer to soften and soak up the flavors of the stock.

Hope you enjoyed our makan session!

Zion Riverside Food Centre
Zion Road / Zion Close

cheers!