The Herbal Soup
A good kway (the noodle) must be thin and silky, never clumping together. The broth it swims in should be light but fragrant with star anise and cinnamon. If the soup is just salty water, find another stall. The rice sheets should slide down your throat with almost no effort.
The Cleaning Process
The real test of a kway chap master is the platter of offal. Pig intestines, skin, and belly pork are braised for hours in a rich, dark soy gravy. A weak version will have a funky smell. A great one is impeccably clean, tender, and absorbs all that herbal goodness. Don't forget the braised duck and salted vegetables to cut through the richness.
Quick answers
- What if I do not like innards?
- You can always ask for just braised meat, tau pok (tofu puffs), and hard-boiled eggs. Most hawkers are happy to customise your platter.
- Is the soup very bitter?
- Not at all. While it uses Chinese herbs, the profile is usually savoury and slightly sweet from the long simmering of meat.