Huat Kee Kway Chap - 171 Yishun Ave 7

3 stars for presentation and 5 stars for taste. The soup color wasn’t as dark as I’m used to and the ingredients were arranged haphazardly. But I have to say that the meat and intestines tasted lovely especially when paired with the chilli. Kway was not bad. Not as smooth as some other places I’ve tried but near enough. Herbal soup was subtle and not strong. Overall, a place I would recommend for Kway Chap in this part of Singapore that is off the beaten track.

Definitely one of the best Kway Chap I ever had in my life - aside to the one at West Coast. Both style is very different, in terms of sauce. This Huat Kee’s sauce is full of umami with liquid consistency. Whereas the West Coast Kway Chap is tasty & starchy. What I like about both is that the food is well braised and flavorful. You can also request for the soup base of the Kway chap to be more tasty - the store owner will add less water to dilute it. I am also surprised by an exquisite ingredient which only Huat Kee has by far - Pig’s Tongue. The texture is like pork cheeks just without the fats. Even the pig skin is different - it looks like fish maw. The Kway chap is smooth and thin, and retains its texture even absorbing some of the umami soup base. Everything is so good that I managed to finished 3/4 of the Kway chap and ate quite a lot. Will definitely come back again.

The lady server has marvellous memory. She can remember our likes without repetition. Food is also piping hot and fresh. Simply the best I ever tried!

One of the better kway chap in Singapore. Comes with a big bowl of tasty kway chap. The large intestine head is the best. No smell unlike others! You would not be disappointed, but must come before 12 noon otherwise everything sold out. The whole coffee shop is occupied by their customers.

One of the best Kway Chap in Yishun. Expect to wait 10 min to 30 min to get the food due to their popularity. This stall use to locate at Blk 123 then relocate to Blk 333 and finally to Blk 171. The ingredients was fresh and the Kway come with a smooth and thin texture.

While I don't find the kway any special. The side dish is actually quite amazing. All the meat and intestine cooked to be so soft that it feels like melt in your mouth. The location is actually quite secluded. But you'll still have to wait 30 minutes for your turn.

This is a popular kway chap stall in Yishun, usually sold out before 1pm as recommended by my friends. I ordered the kway chap for 2 pax on a Sunday at about 9.45am. The food arrived 45mins later at about 10.30am. The stall attendant did inform that it will be a long wait as they still had lots of unfulfilled orders. The coffee shop was already filled with customers at this timing waiting at empty tables for their kway chap to be ready. The standard set includes pork belly, braised egg, fried pork skin, taukwa, taupok, fishcake, small and big intestines. The kway's soup base was too bland for us. The texture of pork belly was kind of tough. The braised egg was really flavourful inside out but not the taukwa. Overall, it is more towards traditional taste which was well-liked by my friends staying in Yishun. I personally prefer more intense flavour type, which was usually sold together with braised duck.

Joined the invisible queue and waited 30 minutes for a plate of kway chap. Not to my liking. The braised sauce is sweet, which put me off. Nonetheless, innards were cleaned thoroughly. Pork belly, egg, taupok were all well-infused in the braised sauce. This stall also offered fried pig skin, which was dunked in the braised sauce. Not sure what frying it does to the skin, I still prefer the usual pig skin. Kway broth was herbal, also on the sweeter end. Serving was generous and priced affordably.