Best Kueh Chap in Kuching

Kueh chap is another signature dish of Kuching, but less popular than the kolomee and laksa. One reason it is less mainstream is because of the ingredients used i.e. pig internal organs such as stomach, liver, ear, tongue, and intestines, which might not be everyone's cup of tea. Kueh chap is unique because of the large pieces of flat noodles cooked in a thick stewed soup. Other ingredients include hard boiled eggs and boiled chicken feet. You can customise what you put in you kueh chap and if you are not adventurous like I am, you can just tell the seller you don't want any "spare parts", which refer to internal organs, like the one pictured below:

Sometimes it's hard to find kueh chap when you want it and even harder to find a really really good one. My pick is the kueh chap stall at Poh Kwong Park. It's just a small stall located in a vacant open-spaced car park lot. One of Kuching's best kept secret, is hard to find because it is hidden behind the shoplots in Poh Kwong Park, a residential area. For location map, click here.

The stall doesn't have a name, so I refer to it as Poh Kwong Park (PKP) kueh chap. It is a very humble stall with a humble owner (pictured above). What makes this kueh chap better than any others out there is his kick-ass belachan chilli. I always pour the first serving of belachan chilli into my soup and ask for another for the meats. The belachan chilli is really in its own class: strong in taste, not overly spicy, and a perfect addition to the stewed soup. This gives the kueh chap in PKP a very unique taste.

(Mind you, kueh chap already has a very uniquely Sarawakian taste).

Opens after 6pm, PKP kueh chap serves dinner and supper till around 9pm. He rests on Saturday and it might be a bit tricky eating there when it rains.