Now that I am on my own, I have been trying to practise four-day week, turning Thursday as the new Friday. It is not easy as there are always so many things to be done. But guess what, Xing Yun Kway Chap opens only on Friday, Saturday and Sunday – THREE DAYS PER WEEK! #ultimatewin

We visited last Sunday after hearing about it. Since they are only open for 3 days a week, expect long queues forming at the stall as foodies satisfy their kway chap craving. I knew standing 45 minutes in queue is all worthwhile when I was served with a glorious plate of perfectly braised kway chap.

The braised pork belly, pig’s intestines and tau pok are well flavoured with the savoury braising sauce. Balanced in flavour, the braising sauce has got a good consistency and is not too thick nor watery. The ingredients are stewed long enough for the spices to penetrate into them.

Don’t worry about the interestines as they are tender and absorbed the sauce without any odour. Since we are in the queue for so long, we ordered a portion of pig’s tongue which makes the aunty brimming with joy. They also have huge pig trotters. Dip the morsels into a tangy spicy chilli sauce for oomph.

The translucent kway is slippery smooth and do not break easily in the broth. Pork rib’s broth is first added into the bowl of noodles before flavouring it with just a little of their rich gravy for braised meats. It has got a very mild sweetness and very aromatic.

Go early because they are usually sold out about 1pm.

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