Malaysia
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They say curiosity kills the cat, but if curiosity tastes like braised pork offal, I’ll gladly take my chances. As an Old Airport Road Food Centre native, I’ve seen long queues stretching from To-Ricos Kway Chap whenever I pass by. Naturally, I’ve got to have a taste of this.
You should take a look at the dates before your visit, though, as they’re also closed on the first and fifteenth of the Chinese calendar.
Disclaimer: I’m not a hardcore offal lover. Sure, I’ll take a serving of pork liver slices anytime, but the large intestine was unconquered territory till this tasting. Still, there’s always a first for everything, so I went to see if this plate of Michelin-recognised kway chap was up my alley!
What I tried at To-Ricos Kway Chap
To-Ricos caters to both solo diners and large groups with its customisable menu. But if you’re like me and aren’t sure what to get, try out the platters they’ve set.
Loaded with braised pork belly, large intestine, pork bung, pig stomach, tau pok, tau kwa and half an egg, Platter B (S$8) is bang for your buck. Everything is chopped into even slices and doused liberally with braising liquid.
The uncle literally fills the plate to the brim with broth before pouring the excess back into the pot, ensuring that all the meats are warmed by the hot braising liquid.
I was expecting the offal to have a chewy, rubbery texture, and was pleasantly surprised by how tender it was. While there was some toughness, a couple of bites reduced it to a soft, pillowy slice that went down easily.
Pork bung, also known as the rectum (which is why it’s given a somewhat-neutral name like “bung”, I suppose), was what I was most hesitant about. It’s like a less fatty slice of pork belly, with the same creaminess that fat offers, while being balanced by the light skin enveloping it. It does have a stronger and gamier taste than belly, but once you get used to it, pork bung is pretty good.
The stomach was the best of both worlds: you get the light, slightly chewier texture without the hint of funkiness. Honestly, it’s now my favourite cut of pork offal, even better than liver!
The pork belly comes with the skin intact, and the gelatinous chew of the fat melts harmoniously into the bite of the meat. Paired with the lighter flavours of the tau kwa, each mouthful was a blend of umami from the meat and aromatics of the braise.
Platter A (S$6) comes with braised pork belly, tau pok, tau kwa and half an egg. It features the same punch of flavour from the spices while being a great alternative for less adventurous taste buds.
The meat offered in Platter A is leaner than what you get in Platter B. All that braised flavour is sucked into the crevices of the pork from the long hours of simmering. Each bite squeezed out some of the broth, and these slices were incredibly tender.
The tau pok tasted exactly as I imagined: spongy and packed with braising juices. But with To-Ricos Kway Chap’s chilli? Oh my god. The chilli spread a welcome acidity across my tongue, cutting through the savouriness of the braised meats. The subtle spice comes later, advancing slowly for a gentle kick.
I got a bowl of Plain Kway Chap (S$1) to pair with the ingredients. Piping hot kway tiao is topped with a generous ladle of braising broth. These rice noodle sheets were smooth, supple and a delight to slurp down.
If your plate of offal cools down quickly, you can dip a slice into the soup to warm it up again. With the lean pork, the silky noodle offers a textural change that helps with the slight dryness of the meat. It’s just one of those dishes that pulls the whole meal together.
Final thoughts
To-Ricos Kway Chap is known as one of Singapore’s best kway chap stalls, and for good reason. Its strong seasoning, punchy aromatics and succulent meats make it a solid choice for days when I’m craving flavour.
And you know what? I think I like offal now, even the large intestine! I’m glad this stall was my introduction to pig organ cuts — the professionalism of the uncle and the overall taste of the dishes were more than enough to win me over.
If you’re an offal fan or an adventurous eater, come down for a bite. In my books, To-Ricos Kway Chap is definitely deserving of their Michelin Bib Gourmand spot!
Expected damage: S$6 – S$10 per pax
