Yaowarat Thai Kway Chap – Famous Thai Kway Chap Comes To Town!

For Stanly, what started out as a fascination with Bangkok has now transformed into a full-fledged commitment to serving authentic Thai cuisine. “I love going to Bangkok for the food, especially kway chap. With the help of my uncle, Jason, who owns Soi 19, I was able to realise my culinary dream of bringing back to Singapore a piece of Thailand,” shared the young entrepreneur. The venture is inspired by Thai kway chap stalls such as Nai Ek Rolled Noodles in Chinatown, Bangkok. Patrons can now enjoy a range of Thai dishes without hopping on the next flight out to the land of smiles.

The eatery uses only produce that is sourced from Hai Yai, Thailand. Even the tables and chairs are all imported from Thailand. I am rather impressed by the effort put into re-creating the atmosphere that you can find in Chinatown, Bangkok.

The Signature Thai Kway Chap ($5) comes with a myriad of ingredients which include pork belly, pork offal, pork slices, and fish sausages. For the uninitiated, the clear broth is what differentiates a Thai kway chap from our Singapore kway chap which uses a soy sauce-based broth. Interestingly, the noodle sheets you get in Thai kway chap is actually rolled up — a literal twist to the Singapore kway chap variant that comes in broad flat sheets. As much as 15 different types of Thai spices are used in the brewing of the broth which is nicely balanced, and armed with a slight peppery kick. With the number of spices incorporated, I was pretty surprised that the broth wasn’t as flavourful as I had thought it would be. The accompanying ingredients made up for it though. In fact, I was glad that the offal was cleaned thoroughly.

Yaowarat Thai Kway Chap has an array of side dishes too. One of my favourite dishes has to be the Deep Fried Thai Pork Belly ($6/$8/$10). After being smoked for three days, the pork belly has a slightly crackly and crispy skin which made this dish a must-order.

It’s pretty darn addictive when you pair it with the dark sweet sauce, which is filled with minced garlic. The meat, though savoury, was slightly tough.

Order the Thai Mid Wings ($6/$8/$10) if you love yourself some fried goodness. It’s easy to pull the meat apart, which made eating it a breeze.

Although I wasn’t a fan of the Thai Fish Sausages($6/$8), a few of my team members thoroughly enjoyed it. The texture reminded me of Chinese lap cheong, but there is that distinctive sweet and briny aftertaste which I thought was quite an acquired taste. Price-wise, I thought it was slightly on the steeper side. 

Although there are some hits and misses at this relatively new Thai eatery, I’m excited to see this place rise to fame once they have improved their recipes!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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