Living in Singapore, Kway Chap is not new to me. It’s typically served in a brown herbal soup with braised pig’s large intestines, braised pork belly, fishcakes, braised eggs, beancurd etc. Nowadays, it is commonly paired with braised duck meat as well and I love the Yu Kee (braised duck rice chain) kway chap.

As a fan of Kway Chap, I was really intrigued when I see this Yaowarat at Holland Village.

Finally, after passing it on 3 different occasions without trying, I finally managed to try it today!

As you can see, the thai kway chap looks very different from the traditional kway chap in Singapore. The broth is paler. It’s like a strong peppery pork broth. It reminds me of the broth in the white type of Bak Kut Teh.

Below is a close-up of the kway chap. As compared to the big smooth pieces of kway in traditional Singapore kway chap, the Thai kway curls up and is more chewy. Typical Singapore Kway Chap also doesn’t include any other ingredients in the same bowl as the kway. The braised items are all served on the side. However, I have to mention that Yaowarat do have plain kway chap soup option if you prefer.

The signature Thai Kway Chap comes with the following ingredients – pig’s small intestines, fish sausages (these are not fishy but on the sweet side. Reminds me of Taiwanese sausages), fried pork belly (which is very fragrant and can be ordered as a side dish) and boiled lean pork slices.

Next on the side dishes, I really do like the stir fry cabbage and deep fried pig’s large intestines. The stir fry cabbage has wok hey and despite the fish sauce, it doesn’t taste fishy and is not too salty. Just the right amount of seasoning for my tastebuds. The deep fried pig’s large intestines is one of the best I had. There is no unpleasant taste or scent meaning, the intestines were cleaned well. It is so crispy and fragrant and goes really well with the kway chap soup.

For the deep fried chicken mid-wings, the wing is chopped in halves so that it is easier to eat and I really appreciate that. Unfortunately, the seasoning was abit too salty and heavy for my taste. Didn’t enjoy it quite as much as the cabbage and large intestines.

Based on my own preferences, I really do like the kway chap but not so much of the ingredients that comes with the signature kway chap, except the fried pork belly.

Definitely will go back to Yaowarat again but probably will go with plain kway chap and order the stir fry cabbage, deep fried pig’s large intestines and deep fried pork belly.