How to Make Kway Chap (Traditional & Healthy Version)

Name: How to Make Kway Chap (Traditional & Healthy Version)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: singaporean
Ingredients: 200g Flat rice sheets (kway) (fresh or dried, available at wet markets); 120g Lean pork belly (choose less fatty cuts for health); 1 block (100g) Firm tofu (tau kwa); 2 pieces Tau pok (fried beancurd puff) (sliced); 1 Hard-boiled egg (halved); 2 cloves Garlic (crushed); 2 Shallots (sliced thinly); 2 tbsp Light soy sauce (reduced sodium preferred); 1 tbsp Dark soy sauce (for color and depth); 1 tsp Five-spice powder (adds signature aroma); 1 pod Star anise (for herbal notes); 1 small stick Cinnamon stick; 700ml Water (for broth); 2 stalks Spring onions (chopped, for garnish); a few sprigs Fresh coriander (optional garnish)

Kway Chap is a beloved staple in Singapore's vibrant hawker culture, especially popular among locals enjoying lunch at their neighborhood kopitiam (coffee shop). This dish features silky smooth flat rice noodles ('kway') served in a light, aromatic herbal broth alongside an assortment of braised meats and tofu. Rooted in Teochew cuisine, Kway Chap has evolved within Singapore’s melting pot, reflecting both traditional flavors and modern, health-conscious adaptations. The appeal of Kway Chap lies in its comforting warmth and balanced textures—from the tender braised pork belly to the bouncy tau pok (fried beancurd), all complemented by the gentle fragrance of the broth. Over the years, it has become a symbol of Singapore’s multicultural food scene, often enjoyed as a hearty lunch or shared meal with family and friends. This version is designed to be lower in fat while retaining authentic taste, making it a fantastic choice for calorie-conscious food lovers seeking real Singaporean flavors.

35 min total2 servingsMedium480 kcal / 100g

Ingredients

Step-by-step instructions

Step 1 · Prepare the broth by heating a pot with 700ml water

Prepare the broth by heating a pot with 700ml water. Add garlic, shallots, star anise, cinnamon stick, five-spice powder, light soy sauce, and dark soy sauce.

Step 2 · Add lean pork belly

Add lean pork belly, tofu, tau pok, and hard-boiled egg into the broth. Simmer on medium heat until the pork is tender and the flavors have melded.

Step 3 · While the broth simmers

While the broth simmers, soak or blanch the flat rice sheets (kway) in hot water until soft and pliable. Drain well and set aside.

Step 4 · Remove the braised items from the broth

Remove the braised items from the broth. Slice the pork belly, tofu, and tau pok into bite-sized pieces.

Step 5 · To serve

To serve, place a portion of kway into each bowl. Arrange slices of pork, tofu, tau pok, and half an egg on top.

Step 6 · Ladle the hot herbal broth over the noodles and toppings

Ladle the hot herbal broth over the noodles and toppings. Garnish with spring onions and fresh coriander if desired.

Step 7 · Optional: Serve with a side of sliced red chilli in light soy sauce...

Optional: Serve with a side of sliced red chilli in light soy sauce for extra heat.

Why this recipe is healthy

By adapting traditional Kway Chap with lean pork and more tofu, this dish becomes lower in saturated fat and calories while still delivering authentic Singaporean flavors. Steaming or blanching rice sheets instead of frying, plus the use of fresh aromatics, maximizes nutrition. It is a great choice for those tracking calories yet craving a truly local hawker meal.

A note on tradition

Kway Chap is a classic dish in Singapore, often enjoyed at kopitiams and hawker centres, especially in areas with strong Teochew heritage like Bedok and Ang Mo Kio. It is typically eaten for breakfast or lunch, with families gathering to share its comforting flavors. Over time, Kway Chap has adapted to Singapore’s diverse tastes, including lighter, fusion, and vegetarian versions, reflecting the city’s dynamic food culture.

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