This "kway chap" (flat rice noodles) stall has been operating for more than 3 decades, and has one of the tastiest, herbal-flavoured soups I'd ever had in Singapore. Singapore "kway chap" (a Teochew/Chiuchow dish) is usually pork-flavoured, compared to Penang Teochew "kway chap", which is based on duck instead of pork. However, Ying Yi straddles between the two versions, its "kway chap" is out and out Singaporean pork version, but it also offers one of the best version of Teochew braised ducks in Singapore. And you can also order braised duck to go with the its "kway chap".
I opted for the standard order: braised pork belly, hard-boiled egg, tofu puffs, large pig's intestines, fish cakes and pickled radish. The "kway chap" noodles came in a delicious broth, deceptively light-looking but packed a strong Chinese herbal taste which I absolutely love, topped with golden-fried minced garlic.
Definitely a must-not-miss for Singaporean "kway chap" connoisseurs.
Ying Yi Kway Chap & Braised Duck
Cheng San Market & Cooked Food Centre
Block 527 Ang Mo Kio Avenue 10
Opening hours: Daily 6am-2pm, except Thu
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