Blanco Court Kway Chap

The best kuay chap in Singapore in my opinion. You most likely will have to wait for close to half an hour in line but trust me the wait is worth it.
The noodles are super slippery and thin. They don’t stick to one another and are simply delicious to slurp down. The broth is fragrant and flavorful. However, do note that the serving portions are pretty small — I usually have 2 for myself (my brother has 3!). If you want another bowl just go right to the front of the queue to order, you don’t need to queue up again.
As for the meat and the innards, they are cooked to perfection. Intestines are very well cleaned and not smelly at all. Also don’t forget the skin. Many would think skin = fat but there is little fat under the skin. Here the skin is gelatinous and firm. The innards I normally get include the big intestine, big intestine head, stomach, skin.
Simply the best. Worth the drive, worth the wait and definitely worth the fat and calories!

This is a rocking kway chap!!! I’ve come here with big and small groups alike, and everyone’s been more than satisfied.
The kway is almost always silky, and the soup stock is super fragrant… and then we come to the goodies.
The intestines are cleaned well, so none of the grainy stuff, the stomach is firm and well-​seasoned, and the taupok, oh the taupok. My Achilles heel. Just so so juicy.
The only thing not to like is the queue… it snakes around so many other stalls, sometimes I never even know where to start queueing.

Back in the days before Raffles Hospital was built, there was Blanco Court Food Centre where lots of yummy food were found. This is one stall was the less popular of the two Kway Chap stalls that were there. Well, over the years, this one grew increasingly in popularity. It is also know as To-​Rich Guo Shi. You must have the virtue of patience to eat at this stall. Be it weekday or weekend, it has a long queue of hungry customers waiting for their turn to order.
A lot of kway chap stalls these days have replaced use of pork as their staple and use duck but this stall still remains a «purist» and use pork and innards for its cooking. Thankfully, they handle the innards well and the broth is delicious and flavorful but do not have the porky smell to it.
I would highly recommend to check out this place if you are a kway chap lover but try to go early to beat the rush hour queue.

Scamper around Old Airport Road Food Centre and you’ll inevitably run into this little blockage along one of the lanes, caused mainly by two stalls. One would be for the notoriously popular Lao Ban tau huay, and the other for the more understated, but every bit as satisfying Blanco Court Kway Chap.
The texture of the kway chap is so smooth and silky you could slurp it up, and think for a moment that you were having a dose of tau huay instead. The soup carries a very rich herbal taste, and I would genuinely be happy enough just eating that on its own. Be warned, the bowl can be fairly small, so I would recommend you getting two if you’re feeling it!
I’d usually ask for everything they have to offer — all the intestines, liver, tau kwa, heart, meat…‘auntie everything also want!’ It’s really hard to resist. I’m not a connoisseur of these things, but they don’t taste smelly at all, so I assume they’re all quite fresh. Still I love this so much because when engulfed in a spoonful of soup and kway chap, it just tastes like such a delicious and unorthodox unwrapped dumpling in my mouth.
A thoroughly satisfying and complete meal for under $ 5 — I could cry just thinking about it!