This is the best vegan kway chap in Singapore for me? Why? Because I have
spoken to the wonderful family that runs the restaurant and Me Zhu told me the secret of his flavours.
His specials like the kway chap are made out of stock made from scratch. Hence unlike many quick vegan shortcut kway chaps, Mr Zhu refuses to compromise and is wonderfully proud of his food. Do not come here wanting salty generic kway chap flavours. Instead, come enjoy a broth consisting of a boiled concoction including cinnamon and licorice roots with other herbs and spices for more than a day to bring out the flavour.
Indeed, the broth is delicious, natural, flavourful and Oh so more-ish. We never leave a single drop and when they are not swamped on the non-buddhist high days, they often enjoy topping up our broth.
The ingredients are also very generous. The mock innards are tasty and have great texture and there is ample blocks of tofu for those who love it. For us, he will happily throw in extra veggie- cai xin since we prefer that to too much tofu. The very thick kway teow noodles are also just right in texture. Make sure if you love it spicy to ask for their chili- all of which including the green pickled ones they create from scratch.
It's wonderful value for money at about $3.50 for a big yummy satisfying and comforting bowl of kway chap.
So come enjoy this food and say hi to the Zhus. Thank you Mr Zhu for such wonderful comforting food that reminds so many of us of our parent's cooking.
