Kway Chap is not the kind of local hawker food that diners would say is “instagrammable”, and one of my friends said, ”It does take a certain age to appreciate intestines.”

Agree?

The Teochew dish consists of two parts – the selection of ingredients generally made up of duck meat, pork belly, pig innards, intestines and others (such as tau pok and fish cake); and a bowl of broad, smooth rice sheets in a soy sauce broth.

Cheng Heng Kway Chap and Braised Duck Rice (#02-05) is one of the 40 food stalls at the 660-seater Holland Drive Food Centre (built in 1979 and renovated in 2013).

Located near another kway chap stall, Blanco Court Kueh Chap (at #02-02) Cheng Heng is up for some friendly competition especially that it earned a Michelin Plate from the Michelin Guide Singapore.

Expect to wait for about 15 minutes when in queue.

The two aunties behind the stall was very friendly and all smiles, and it was a pleasure to see them at work – one chopping up the ingredients, the other cooking the rice sheets and assembling.

Serving its own version of Kway Chap ($3.50 for individual set), Cheng Heng is one of stalls you can line up for when you crave for those soft and smooth rice noodles and, at the same time, Braised Duck Rice.

Of the two components, I enjoy the ”kway” part better – which were really smooth and would just slide down as you take you bite. Also the sheets do not clump together, which is also a testament to their ‘skills’.

The thin kway is soaked in a sour-ish, not-overly-salty soya stock with a hint of herbal after-taste.

You can also customise your meal with your choice of side ingredients like tender braised duck, pork belly (with a good fat-to-meat ratio), painstakingly-cleaned pork intestines, preserved vegetables, and braised egg comes for just a few dollars more.

While the intestines could be slightly softer and the base sauce was slightly on the saltier side, there was no strong gamey taste and portion was good.

The pig’s skin – even though I don’t normally order it, is not to be missed.

Their braised duck is tender and richly-flavoured. If you come towards the latter part of the day, it is possible for the duck to run out.

Do note the rice here is just normal rice, and not yam rice. For more flavour, just ask for lots of sauce from the two cute aunties that run the stall.

Cheng Heng Kway Chap and Braised Duck Rice 進興粿汁.鹵鴨飯
44 Holland Drive, #02-05 Holland Drive Food Centre, Singapore 270044
Opening Hours: 7:30am – 2:30pm (Mon – Sun)

Other Related Entries
Ru Ji Kitchen (Holland Drive)
New Lucky Claypot Rice (Holland Drive)
Boon Tong Kee Kway Chap Braised Duck (Zion Road Food Centre)
Koh Brother Pig’s Organ Soup (Tiong Bahru Food Centre)

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

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