An underrated gem in Toa Payoh is Da Cheng, as they have a variety of braised ingredients that is wider than most stalls. From pig’s ears to braised pork belly and ngoh hiang, you’ll be spoiled for choice to choose what to go with their light, aromatic kway. Those who are not a fan of strong herbal tastes, you will find this to your liking as the kway comes in a pretty light soup base. However, th...

Drawing in queues within Pek Kio Hawker Centre, this stall serves Teochew style Kway chap with duck meat, braised egg, intestines, tau pok, and slices of pork belly. We’re fans of the herbal broth and it seems like many Singaporeans are too. Try to come early to avoid disappointment! Address: 41A Cambridge Rd, #01-48, Singapore 211041 Opening Hours: 8 AM–3 PM Tues to Sun. Closed on Mon

Despite having almost no media coverage in its ten years of business, Feng Ji Kway Chap stall draws consistent lines daily. The draw? It has one of the cheapest kway chap sets in Singapore that starts from just $2.50! It includes a generous portion of kway with all the usual fixings: pork belly, intestine, braised egg, and tau pok. You can also add on ingredients without breaking the bank, as they...

Garden Street Kway Chap has been around since the ‘40s, making it one of the oldest kway chap stalls in Singapore. Its recipe has been handed down from generation to generation, and the herbal soup is made with 15 ingredients boiled for hours to develop its flavours. You can also choose from ingredients like fish cake and tau kwa, alongside cuts of pork, like lean meat and pork belly, as well as p...

Located at Toa Payoh Lorong 8 Market and Food Centre, Guan Kee Kway Chap has been here for nearly 40 years. It is said to be insanely popular amongst kway chap lovers, and the ingredients are braised continuously in the herbal broth, making them immensely rich in flavour. While great on their own, they taste even better with the spicy and tangy chilli sauce! Address: 210 Lor 8 Toa Payoh, #01-24...

Located just a stone’s throw away from Aljunied MRT, Heng Kee has been run by Mr and Mrs Heng since 1992. The owners start work at 3am daily — taking hours to wash and clean pork offal almost all day long. What is also special is that they don’t offer a fixed set of ingredients. Instead, you can choose the ingredients you want on your plate. A variety of herbs and spices goes into the braising sau...

Huat Kee has been around since the 70s and continues to prepare delicious, homely kway chap to this day. Make sure to get here early if you want to enjoy the full range of ingredients available here, as the stall tends to sell out fast. Doused in their housemade gravy, the braised intestines has just the right amount of sweetness and chewiness, while the meats were tasty and tender. The fried pig...

Jin Ji Teochew Braised Duck & Kway Chap has been serving classic Teochew braised duck for more than 30 years. The gravy and soup are loaded with robust herbal notes, and their braising sauce clings nicely to the meat and offal. A one-person set includes pork belly, beancurd, pig’s skin, pig’s intestine and more, which all pairs superbly with the vinegar garlic chilli sauce. Address: 335 Smith S...

A newly listed Michelin Bib Gourmand stall located at Berseh Food Centre famous for its unique pig's organ soup and kway chap. The pig's organ soup is made from pork belly and offal, with special brine and spices; and the kway chap is made with smooth ribbon noodles and pork broth. In addition to the pork belly and offal, other tasty items such as pork skin, trotters, marinated eggs, and tofu are...

Lao San Kway Chap’s kway is thicker than usual so they offer a better bite and texture. Soaking up the broth perfectly, they make a heavenly combination with the braised intestines, pork belly and braised eggs. The homemade chilli sauce also enhances the flavour and gives it an additional punch! Address: Multiple outlets