Say Hello to Halal Kway Chap!
Ever thought a dish could be both a nostalgic bite and a modern twist‑on‑a‑tray? Kway chap is the spicy homeland comfort that serves up thick rice sheets in a savory soy‑broth, teamed with the usual suspects – pork intestine, belly, skin, tofu, and egg. Fine, that’s a classic.
Why the switch to beef?
For those who refuse pork (think Muslims or the health‑conscious), the original recipe isn’t on the menu. Enter Peranakan Kway Chap, the brainchild of husband‑and‑wife duo Mohamed Fadli Ahmad and Akmal Saadah ‘Adah’ Ahmad. Adah’s family recipe, handed down from a Peranakan Chinese great‑grandmother, lives on—just in a new, halal‑friendly form.
- 3 cuts of beef: short ribs, knuckles, and tendons
- Blend of braised egg, tofu, and hearty kway
- Optional double‑up: add extra ingredients on checkout if you’re not quite satisfied
Price Point – Is It Worth It?
Each plate runs for $12.90. Beef comes with a higher price tag than pork, so the cost naturally rises. Still, the flavor punch, the authenticity of the family recipe, and the simply made halal version offer good bang‑for‑buck.
The “Why” Behind the Venture
Adah loves Chinese food and spotted a gap: there was no halal version of kway chap around. So she cooked it herself whenever cravings hit. Her mother, a convert to Islam who missed the dish, was inspired to tweak the recipe too.
“When my mum became a Muslim, she still yearned for her favourite kway chap. She decided to re‑invent it with halal ingredients, aiming to keep that Peranakan flavor alive.”
Beyond the pork‑free fan base, the dish is a win for beef lovers and anyone who’s simply not a fan of intestines.
Ordering Made Easy
Peranakan Kway Chap currently ships from home—no storefront yet. Checkout via their website and choose:
- Island‑wide delivery: $10
- Within Bukit Panjang: $5
- Want to pick up? Feel free to self‑collect.
Got questions or craving a hearty bowl? Send an email to [email protected]—they’re ready to serve up this halal take on a beloved traditional dish.
