Open as early as 7am, Blanco Court Kueh Chap allows you to start your day with a breakfast of Kway Chap. (Also read: 10 Must-Try KWAY CHAP In Singapore) Named after its former location at the 4th storey of Blanco Court (junction of North Bridge Road and Ophir Road), it kept its name as Blanco
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Open as early as 7am, Blanco Court Kueh Chap allows you to start your day with a breakfast of Kway Chap. (Also read: 10 Must-Try KWAY CHAP In Singapore)
Named after its former location at the 4th storey of Blanco Court (junction of North Bridge Road and Ophir Road), it kept its name as Blanco Court Kueh Chap despite moving to Holland Drive.
It originated in the 1950s by current operator Uncle Tan’s grandfather.
Do not confuse this stall with To-Ricos Guo Shi at Old Airport Food Centre which is sometimes called “Blanco Court Food Centre Kway Chap (3rd Storey)”; and Garden Street Kway Chap at Serangoon Garden Food Centre which was also from Blanco Court.)
However, if you prefer intestines which are more lightly braised, then you may prefer Blanco Court Kueh Chap’s take.
For the unacquainted, Kway Chap consists of two parts: the kway or flat, broad rice sheets in a dark soy-based broth; and a pairing of braised sides like pig intestines, pork belly and more.
If you are an individual diner, get a bowl of Kway Chap with a plate of braised meat, tau pok (fried beancurd), tau kwa (firm tofu), and braised egg for only $4.
You can add other items such as big intestines, small intestines, pig trotters, pork belly, pig tongue, pig stomach, pig skin, salted vegetable, peanuts and egg.
Blanco’s kway (rice sheets) were thin, smooth and soft yet didn’t stick together.
They sit on a bowl of silky herbal broth, which appeal to those who prefer a lighter taste and not too heavy on dark soya sauce. (But Cheng’s had hotter and less herbal broth, delicate-thin sheets.)
If it is too mild for your taste, add some fried shallots or their piquant chili to enhance its flavour and cut through the sauce.
Their chili has a tangy flavour with some sour notes to mingle with the proteins.
On the other plate was an assortment of big intestine, pork stomach, and pork belly.
These tender offals were very clean and without that unappetising stench. This had a slight salty aftertaste (just a little), with chewy texture.
The braised pork was lean, tender and tasty.
I see customers just order the $4 plate of pork skin to bite into tangy-tasting, soft-textured pieces not overly drenched in a dark sauce.
Comparing the two, the longer queued Cheng Heng had a richer, more robust herbal taste overall; while Blanco Court Kueh Chap is good for those who would want to taste the nuances.
Blanco Court Kueh Chap 白兰阁粿汁
44 Holland Drive, #02-02 Holland Drive Market & Food Center, Singapore 270044
Tel: +65 9848 7399
Opening Hours: 7am – 2:30pm (Tues – Thurs, Sat – Sun), Closed Mon, Fri
Other Related Entries
Cheng Heng Kway Chap and Braised Duck Rice (Holland Drive)
Quan Lai Kway Chap 泉来粿汁 (MacPherson)
Chris Kway Chap (Bedok 216)
Shi Le Yuan (Redhill Food Centre)
To-Ricos Guo Shi (Old Airport Food Centre)