The Hungry Bunny •
21 Nov 2014
To see the photos, please go to http://thehungrybunnie.blogspot.sg/2014/11/blanco-court-to-ricos-guo-s***-old.html
Go early, it opens at 11am, and a 15-min-long queue had formed by 11.05am when we arrived on a Saturday morning.
While some have lamented that the quality has gone down over the decades, I found it perfectly lovely and delicious. While most kway chap are redolent of robust heavy herbs, this was harmoniously delicate and nuanced.
It's super value-for-money too...a very substantial set to stuff 2 persons to the gills costs just $16.30.
I customised our kway chap platter with Large Intestines ($4), Beancurd ($0.80), Braised Egg ($0.70), and Pork Belly ($5), all of which were scrumptious and slathered in a delicate soy-based gravy layered with subtle accents of cinnamon and star anise. The innards were squeaky clean and they had a delightfully chewy texture.
The Pig's Trotters
($5) were moist and tender enough, but we thought the gravy should have been thicker, richer and more heady, to balance out the full-bodied nature of the trotters.
The kueh ($0.40 for small) was smooth as silk, but for big eaters, I suggest you opt for the bigger portion.