Tong Lok Kway Chap

We went a-hunting for the famous Tong Lok Kway Chap down South at Pasir Panjang. I'd been turned away once, because it'd sold out by the time I woke up (I sleep past noon on weekends you see), so we took extra care wake in time for brunch on our next attempt.

We arrived to a ridiculously packed carpark, and a 15-minute-long snaking queue at the stall, with the spritely singlet-clad proprietor thumping away furiously at his chopping block.

Despite the heat and humidity, we thought the wait was well worth it. The kway chap here was justifiably delicious and understandably popular.

The one-person portion ($6.50) with small intestines, firm beancurd, tofu puffs, beancurd skin, pork belly, and egg, braised to a rich savoury perfection, contrasted with the crunchy tang of salted vegetables. I usually shy away from innards, but the small intestines here were squeaky clean, with a bouncy texture that made them thoroughly pleasant to chew on.

I liked that the kway teow was thin and soft, but I also thought it could be silkier. I loved the broth though, it was rich but balanced the mellow and heady, absolutely excellent to the last drop.

The stall facade for reference, where the uncle looks mighty disgruntled (probably at having his picture taken, oops!).

Tong Lok Kuay Chap
114 Pasir Panjang Road
Eng Lock Koo Coffeeshop
Open Tuesdays to Saturdays from 7am to 3pm

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