Xing Yun Kway Chap 幸运果汁 @ Tampines Round Market
We were chatting about food on Facebook last Saturday when I “demanded” Stanley to bring me to eat the famous kway chap he had talked about many times. After learning about the nice kway chap stall in Tampines from Stan last year, I had gone there with Benny and Ricky but the stall was closed that day. A neighbouring stallholder informed me that Xing Yun Kway Chap only operates 3 days a week – from Fridays to Sundays. Good old Stanley acceded to my request and brought me the very next day!
Pronto at 7.30am, Stanley WhatsApped me, “Are you still awake?” He knew I was an owl. In fact, I have not slept since 6.30pm Friday. I was almost zombie-ing out and had hope Stan had forgotten our date.
While Stanley was queueing up for food, I was live updating on Facebook about our potential meal. I started teasing Vince that if he would like to do some macro that Sunday. Andy saw the word “macro” and quickly chimed that he was free and would like to go for it. I had sabotaged myself and remained deprived of sleep until Sunday night! We would all meet at 11am for macro photography at Pasir Ris Park.
Back on the food track…
So what’s 果汁? It is definitely not fruit juice although kway chap and fruit juice sounds the same in Mandarin!
Kway (果) is the name of the broad rice noodle and Chap (汁) means mixture or assortments which in this case is the array of pork innards/offal, meat and some other secondary ingredients like hard-boiled eggs, taupok and salted vegetables.
How does one define a good Kway Chap? I don’t know but for me, a good Kway Chap meal consists of 4 parts.
1) It must have slippery smooth thin white kway (as in kway teow?). How thin? There must be translucency (not fully opaque) in those rice noodle! The texture should be delicately al dente so that they do not break easily in the broth (this is especially important when we buy extra kway so as not to queue up again for our seconds) nor should they “melt” in the mouth.
2) The broth that the Kway swims in is a diluted form of the richer gravy for the braised meats. I do not like it to be too herbal in taste so the spices used should not be heavy-handed. It should be subtle in aromatics, more savoury than sweet and thus complimentary to the silken kway. It should be “drinkable” to me.
3) The braised meats should be tender without losing hearty texture when masticated. The intestines should be thoroughly rid of any foul smell. I shudder at the thought of eating sh*t in the large intestines. Jokes aside, the meats must be well seasoned so that the succulent morsels exudes pleasant piquancy instead of bad pungency. The accompanying sides like taupok should not have greasy rancid oil after-taste which is a common trait. Salted vegetables (which we did not order that day) should be slow cooked till tender and be endowed with some garlicky fragrance. Hard-boiled eggs should be stewed long enough for the spices to penetrate into them. The viscosity of the gravy should be balanced, not too watery or gooey from starch added to it.
4) The dipping chilli sauce should possess sour tang and not too sweet nor salty although I do not mind it being very spicy (as in heat). I welcome sour from either white vinegar or lime.
Xing Yun’s Kway Chap had all the qualities that I looked for and so when Stanley asked me to give a rating from 1 to 10, I said 11. That’s because the boss came to say hello to me. I had a photo taken with him but I looked horrible so no posting here. Lol… Stanley wisely commented after I answered him. “I’m glad you liked it. We share the same taste in Kway Chap. We can explore other dishes in future.” His wisdom? There’s no right or wrong, taste is very subjective and to each his own. If you like it, then it is the best and it is all that matters!
After a hearty brunch, Stanley dropped me home to gather my macro gears while he dabao-ed food for his family. He picked me again for our macro session with Vince and Andy later that morning. See some macro photos on my next post or skip it if you are entomophobic or arachnophobic.
Xing Yun Kway Chap 幸运果汁
Address: Tampines Round Market.
#01-14, 137A Tampines Street 11.
Opening hours: (closed on Mondays – Thursdays)
Fri – Sun: 9.30am – 2pm
Happy eating and bonding 🙂