The 1st time I tried deep-fried pork intestine was at this stall, its memories so deeply etched in my mind that I could always fondly recall its taste. In a coffeeshop at 560 MacPherson Road, the English name on The Green Book Best Food Awards 2007/2008 could not be seen from far. Just like the many Chinese newspaper cuttings that referred to the owner as "Kwap Chap King". Chinese words, loosely translated as Quan Lai Pork Organ Soup, in gold stood out on a red signboard. Happened to be in the area and decided there was no way I would miss the chance of having my favourite dish.
While the crispy intestine was good enough on its own, its taste was accentuated when dipped in the accompanying chilli sauce that was sweet, sour and spicy all at the same time. And a perfect match with the smooth kway chap in a peppery soup with an herbal trace. Loved the nice aroma of coriander and how it, together with sweet pineapple that did not bite the tongue, added another layer to the overall taste and texture. Reminded me of roast pork and German pork knuckle (not the local braised or vinegar version), crispy skin with tender and succulent meat. Yummy!
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