My #1 Fresh, Flavourful, Traditional Teochew Kueh Chap @ Siglap

These are actually photos taken over 3 years… On 3 different occassions. I can’t remember how many times I have had this kueh chap!!!

Lol… When I was staying at Marine Parade, I was having Kueh Chap at least once a week. Will be at this kopitiam at least 3x a week cos the food there is yummy even the mixed veg stall!!!

 

This is definitely a heritage dish that deserves preservation! Young kids these days hardly appreciates innards!!! Or the traditional braise…

Whats nice about this kueh chap?

 

1) Very thin and smooth kueh

 

2) Just nice and flavourful braise “lor”

 

3) Clean and fresh innards – my mum used to help a kueh chap stall wash intestines before when I was young so I know how tedious it is and how bad smelling the innards can be!!! This is really good… And though its weird to be saying FRESH for braised food but yes, this is FRESH!!!

 

4) Love the chilli – spicy sour savoury all in! I usually take a small bowl of chilli, not the chilli plate. Hahaha. I dip and scoop up the chilli with it.

 

5) not expensive – my usual 1 person portion (with added ingredients) is about $5 – $6 cos I will always add on stuff… More sweet intestines, more fishcake, more pig skin, more lor bak… Depends on my mood. Lol…

 

6) Friendly boss – uncle is very friendly. You will usually see him smiling at you and cracking up a joke occasionally and always urge you to help yourself to the chilli!!!