Feng Ji Kway Chap – A Hidden Gem at Blk 4A Jalan Batu Hawker Centre

Blk 4A Jalan Batu Hawker Centre might be relatively low-key, but it’s well known for being the birthplace of Tanjong Rhu Wanton Mee. Besides a queue at the famous wanton mee stall, you’ll also notice one at Feng Ji Kway Chap.

We arrived at 9:30 am to find a queue already forming. The first thing that caught my eye was the sign advertising a Kway Chap set for just $2.50—a true steal in today’s context.

Apart from the standard $2.50 set, you can customize your meal by choosing the ingredients you prefer. The stall owner will portion and price the set according to the number of people it’s built for. Options include Small Intestine, Large Intestine, and Big Intestine, Pork Belly and Pig’s Skin.

We ordered a mixed kway chap set for four, along with four bowls of kway, and everything cost only $20—remarkably reasonable! Our meal comprised Pig Skin, Braised Egg, Braised Pork Belly, Braised Tau Pok, and Intestines.

The preparation process was fascinating. Unlike many stalls that simply remove the ingredients from the braising soup, chop them up, and plate them, Feng Ji Kway Chap takes it a step further. After the ingredients are chopped, they are briefly reheated in the braising soup. Even the kway is first cooked in a lighter broth before being doused in a darker and richer braising broth.

I always start with the kway, and the one here is among the silkiest I’ve encountered. The kway was dark, indicating it had absorbed the braising sauce well, making it flavorful even on its own. The soft, slippery sheets were swimming in an immensely savory, robust broth — pretty darn tasty! I particularly enjoyed the aromatic hit from a generous spoonful of deep-fried garlic. Honestly, their fried garlic is to die for — it adds an incredible depth of flavor.

The lor (braising sauce) was excellent, and the innards were meticulously cleaned. The small intestines were tender and slightly chewy, and the braised pork belly was fatty and tender. Dipping the tender pork belly into their tangy house-made chili sauce added a slight kick of spice, perfectly balancing the richness of the meats and gravy.

Feng Ji Kway Chap opens at 6 am, with most of the prep work done in the wee hours. They often sell out by 11 am, so be sure to drop by early for your kway chap fix.

As a huge kway chap fan, I wonder why it took me so long to visit Feng Ji Kway Chap, one of the best-rated kway chap stalls in Singapore. Will I return again? Absolutely! In fact, I’m already planning a return trip this weekend!