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Kway chap

From Wikipedia, the free encyclopedia
Kway chap
Alternative namesKuay jap, kueh jap
Place of originSouthern China
Main ingredients
  • rice sheets
  • dark soy sauce
  • pork offal
  • braised meats
  • hard-boiled egg
Similar dishesSekba, Burmese pork offal skewers
  •  Wikimedia Commons logo Media: Kway chap

Kway chap (Chinese: 粿汁; pinyin: guǒzhī; Pe̍h-ōe-jī: kóe-chiap), also spelt kuay jap or kway jap, is a Teochew noodle soup originating in Chinese cuisine. It consists of flat, broad rice sheets (kway) in a broth, served with an assortment of pork cuts including pork belly; various types of offal; braised duck meat; various kinds of beancurd; preserved salted vegetables; and braised hard-boiled eggs.[1][2][3][4]

Outside of Southern China, the dish is popular particularly in Singapore where there is a significant Teochew diaspora community.[2][5] Until the 1960s it was often sold at roadside stalls, when changes to public health regulations meant sellers relocated to cafes and hawker centres.[6] Similar variants of the dish could also possibly be found in other parts of Southeast Asia such as Indonesia, Malaysia and Thailand. In Singapore, the meat and other ingredients are served separately from the noodles, while in other regional versions, they are served together in one bowl.[6]

Kway chap in Singapore, with separate noodles and ingredients, and chilli sauce

A variety of pork offal may be available, such as large and small intestines, ears, tongue, stomach or fallopian tubes.[3][4][6] In Singapore, pork blood was a common ingredient until it was banned in 1999 due to the 1998–1999 Malaysia Nipah virus outbreak.[7] In 2026, the Singapore Food Agency approved the import of heat-treated pork blood for the first time in 27 years,[7] and some kway chap stalls reintroduced the ingredient.[8]

The type of broth varies with location. In southern China the broth appears white due to the inclusion of rice milk. In Singapore, the use of soy sauce gives it a darker appearance, while in Thailand the broth is clear, and flavored with local spices. Modern variations in Singapore add fishcakes and Japanese-style soft-boiled eggs.[6]

See also

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References

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  1. ↑ Tan, Rebecca Lynne (30 August 2018). "A Day in the Kitchen: Cooking kway chap the same way for 35 years". The Straits Times. Archived from the original on 6 July 2023. Retrieved 2 August 2026.
  2. 1 2 Yi, Lee Khang (14 June 2015). "Our 4 favourite kway chap places in KL & PJ". Malay Mail. Retrieved 2020-12-29.
  3. 1 2 Huang, Yimin (9 May 2024). "粿汁灵魂来自粿片与汤汁" [The soul of kway chap comes from its kway and broth]. Lianhe Zaobao (in Simplified Chinese). Retrieved 4 October 2026.
  4. 1 2 "17 Best Kway Chap Stalls In Singapore To Try | Eatbook.sg". Eatbook.sg - Local Singapore Food Guide And Review Site. 20 April 2023. Retrieved 4 October 2026.
  5. ↑ Tan, Charlene Gia Lim (2018-07-26). An Introduction To The Culture And History Of The Teochews In Singapore. World Scientific. ISBN 978-981-323-937-1.
  6. 1 2 3 4 "Kway Chap". www.roots.gov.sg. Retrieved 2026-06-21.
  7. 1 2 Pang, Nadya (13 April 2026). "Mothership Explains: Why is pork blood back after 27 years & why did S'pore stop selling it in the 1st place?". Mothership. Retrieved 4 October 2026.
  8. ↑ Lim, Vivian (16 July 2026). "10 hawker stalls to satisfy your pig blood curd cravings in Singapore". SETHLUI.com. Retrieved 4 October 2026.
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