Guan Kee Kway Chap’s Legacy Continues: Second Generation Opens New Outlet in Buangkok Hawker Centre

Guan Kee in Toa Payoh is famous for its kway chap. People love their silky noodles bathed in a mild herbal broth, and platters of braised proteins that feature eggs and pork intestines.

Now this famous kway chap stall has opened a new branch at the new Buangkok Hawker Centre. The stall is led by Ah Guan’s daughter, Esther, known as the “Kway Chap Princess,” who started learning the art of cooking Kway Chap from her father since a tender young age. She has been helping out at the Toa Payoh stall, and now, she independently manages the Buangkok outlet, offering a taste that is on par with the original stall. Despite a substantial following, the queue here moves smoothly and efficiently.

While it may seem simple, its preparation is anything but. Esther comes early in the morning to prepare the ingredients and cook everything by herself before the stall opens at 11am. The key here is the complex gravy for braising the ingredients. It’s not overpowering, and has a slight herbal taste. The innards, too, have to be cleaned thoroughly to get rid of any unpleasant odour or taste – a step that requires skill, time, and dedication.

I opted for the 2-pax set, priced at an affordable $10. The value-for-money portion sees tau pok, braised egg, pork skin, pork belly, fish cake, and pork intestines piled on a plate, served alongside two bowls of kway.

The braised items were impeccably prepared, and bursting with flavour, and the tasty offals have adequately absorbed the rich braising sauce. Our favorites include the pig skin, intestines, and tau pok. The paper-thin kway here was especially slippery smooth, and the savoury broth was just lovely. Don’t forget to complement the dish with the tangy chilli dip!

This is definitely one of the stalls to try when you are in Buangkok Hawker Centre.

@misstamchiak The renowned Guan Kee Kway Chap from Toa Payoh has recently opened its second branch at the new Buangkok Hawker Centre. Led by Ah Guan’s daughter, Esther, known as the “Kway Chap Princess,” she learned the art of cooking Kway Chap from her father and has been helping out at the Toa Payoh stall since young. Now, she independently manages the Buangkok outlet, offering a taste that is on par with the original stall. Despite gaining a substantial following, the queue flows smoothly and efficiently. The braised items are impeccably prepared, bursting with flavour, and the offals possess a clean taste, having absorbed the rich braising sauce. Our favorites include the pig skin, intestines, and tau pok. The kway has a silky smooth texture with the right amount of bite. To complement the dish, the tangy chili dip adds an extra layer of enjoyment. I opted for the 2-pax set, priced at an affordable $10. Operating hours are from 11 am to 7:30 pm, closed every Friday. #foryoupage #fyp #singapore #sgfoodie ♬ Exhilarating chorus club sound CM image(974290) – TSAN