First time having Thai kuey chap. Never had them in Bangkok though I've visited a number of times. Assuming that what we had was representative of how it is in Thailand, the obvious difference between this and the local variety is that the latter is accompanied by side dishes that are entirely braised/stewed. What we had from Yaowarat Thai Kway Chap (17A Lorong Liput, tel : +65 8822 5637) were accompanied by dishes that are cooked in other ways.
Braised tofu. Texture was rough but tender. Nice.
I had hopes for the cabbage stir fried with fish sauce. This was a little disappointing from the lack of flavour from the fish sauce and that it was pretty oily. But the stir frying that they did was well done with speckles of char.
Stewed eggs in dark soy sauce. Not bad.
Followed the sheep and ordered their fried pork belly. While they were obviously no match for the specialists, I couldn't complain. The idea of pairing them with dark soy sauce and chilli never occured to me. Works.
This was fish sausage. Couldn't taste any fish in it. They were sweet, savoury and fatty - not dissimilar to lup cheong. Pretty addictive.
There was fried pig's large intestines. Nicely done with a light crisp exterior while the insides were tender with a bite. Quite salty though.
Spied their pig's stomach soup near the order counter and ordered a portion. Wasn't on the menu. The sliced pieces of pig's stomach were tender and chewy. Liked it. The soup/broth was exactly the same as the kuey (rice noodles).
Their kuey came in scrolls. Curled up rice rolls with more bite than the tender local variety. The broth was herbal, spicy and had a lot of pepper. I enjoyed it, even though it was a little more salty than I normally like. At $3 a bowl, it was pretty expensive.
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