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There’s something nostalgic about being in Siglap for me, as I grew up in the area. A lot of the places and eateries feel like they’ve been there for a long time. This is precisely the case with Siglap Kueh Chap at 3838 Eating Place.
The owner, a Teochew uncle by the name of Mr Tay Ah Liat, is a few years shy of 80. He has been selling kway chap for over 50 years. His hawker journey began in his young 20s, starting at the now-defunct Siglap market. When it was demolished in 1989 to make way for Siglap Centre, he moved his business to the kopitiam across the canal.
I’ve passed by and had meals at this coffee shop as a kid but never ate at his stall. Braised intestines weren’t the most appealing food option to kid-me. Now, returning years later, I’m eager to sit and sample kway chap that’s still cooked up the traditional way.
What I tried at Siglap Kueh Chap
The smallest single-person set for Kway Chap starts at S$3 but I decided to go with the S$5 portion. I felt like it was a good call as well, considering the size of the spread before me. The plate was stacked with the side ingredients, tempting me to take a bite immediately. The bowl of steaming kway chap was already starting to soak up the fragrant soup.
At Siglap Kueh Chap, Mr Tay pan-fries the spices before adding them to the chap, intensifying the aroma.
Speaking of, the chap for me struck the right balance of light and savoury. Some people might prefer a heavier or more robust soup to be paired with the flat noodles, but the gentle herbal notes and added layer from the soaked fried shallots managed to keep it just shy of being too salty.
It certainly gave the kway a nice silky texture, making it easy to slurp up. For a single-person set, the amount in the bowl felt just right.
Kelantan Kway Chap – MICHELIN Bib Gourmand stall in Berseh Food Centre holds title for 2 years
The braised pork and intestines were fresh as Mr Tay doesn’t use frozen ingredients. There was no odd aftertaste to either of them. The intestines had a nice chew to them, being tender and juicy. It is thoroughly clean as well.
In contrast, I felt that the braised meat was either too dry or a little tough. I would have liked to see some fat on them. However, the lean cuts of meat were still filled with the aromatic intensity of the chap so it was flavourful at the very least.
I was delighted by the tau kwa instead of the plain cut-up pieces as I found them filled with the delicate soy and herbal flavour from the chap.
One ingredient I wished was given more generously was the salted vegetables. There was only, at most, maybe a spoonful’s worth of stray pieces. They are made from pickled mustard greens (酸菜) and are the perfect complement to the portions of braised meat.
I later found out I could have asked for more of it, at the cost of a top-up of course.
You can never go wrong with tau pok in a saucier or soupier dish. There’s just something special when a spongy ingredient takes in all the liquid it has been soaking in and bursts into flavour when you bite down on it.
The fishcakes are Teochew-style, with chilli and minced pieces of parsley. While nothing special, the slices went well with the sauce and kway.
Unfortunately for me, although they are added to the platter on some days, pig skin was not available in the late morning when I went to eat there. I would have liked the braised skin in this light soupy sauce.
Mr Tay’s wife, who assisted him in managing the stall, recommended taking a sauce plate full of chilli. I felt that it was a little sour for my taste. But if you like some tang in your spice, you may enjoy it more than I did.
Final Thoughts
If you’re looking for a filling meal in the East that won’t leave you in a food coma first thing in the morning, I fully recommend Siglap Kueh Chap. They’re open bright and early at 7am after all.
The soup was delightfully aromatic and not too intense in salt and flavour, making the entire set well-balanced. I see myself coming back again, both to reminisce about the area and for another order. Hopefully, pig skin will be in stock.
Expected damage: S$3 – S$8 per pax
Feng Ji Kway Chap: Super cheap $2.50 kway chap set with prices unchanged since 2012
