Monday, October 18, 2010
Tong Lok Kway Chap
This is one of the best kway chap around. The innards and pork belly are incredibly clean-tasting and well-braised with a touch of spice. It's also not cloyingly sweet. Thanks to recommendations from Byron and Jimmy, I finally found the other Blanco Court kway chap I have been looking for all these years.
I have fond memories of Blanco Court when visiting Singapore as a very young child. Even though it was dark, crowded and poorly ventilated, the supremely delicious food more than made up for it. There was only one thing we came here for, and that was kway chap.
Years afterwards, I tried to track down the original kway chap sellers - there were two, I vaguely remembered. Unfortunately I didn't know the names. The famous Garden Street one tasted a bit too bland for me. I didn't know where the other stall went. Until I found these guys. Tong Lok Kuay Chap has been operating quietly in a coffeshop at the junction of Pepys Road and Pasir Panjang Road, serving up the good stuff.
The boss and his wife are really friendly people. They look like they're happy doing what they do, and that is such a blessing.
Look at how everything is neatly arranged - braised eggs, pork belly, pork skin, taupok, tauhu, large and small intestines, fish cake, preserved vegetables and so on. There's a lot of work involved in preparing kway chap, most of it in preparation and cleaning of the intestines.
They have pretty good braised duck here too - it's soaked up all the well-spiced braising flavour. We had two kinds of chili sauce - a sambal and the orange-coloured vinegary and garlicky one. We didn't get to try the pork trotters. But I'm sure I'll be back.
They are located at the same coffeeshop that serves Fei Zhai pork rib prawn mee and Soon Heng wantan noodles. I really have to go back again.
TONG LOK KUAY CHAP
114 Pasir-Panjang Road (corner with Pepys Road)
Open Tues - Sat, 7am to 3pm
(don't go Sundays, Mondays or public holidays)
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