Leslie Tay

"I thought that the texture of the Kway Teow was excellent. Lively, savoury Kway Teow that leaps into your mouth with a nice wok flavour!"

Serene Lim

"I have to say Guan Kee’s kway chap is fantastic — from the soft, chewy innards to the bright orange chilli full of kick (homemade with vinegar and lime)."

Cecilia Joven Ong

"Their innards are one of the cleanest that I ever tasted. They serve their silky smooth kway in a rich and tasty broth and their perfectly braised pig’s trotter is equally popular for its fall-off-the-bone softness."

Aileen Lim

"Guan Kee Kway Chap was clean and not oily. The most unforgettable was the chilli sauce which brought a tingling sensation. The preserved salted vegetables were just right, and the innards were clean too."

Cead Searc

"I got kway that was just right, slippery, smooth, and not too overdone; the innards were yummy as well, small intestines, stomach, and the like, all braised in a savoury soy sauce. Flavourful without being too herby."

Yiyang Teo

"The pig intestines are cleaned very well and you won’t taste any of that bitter grime. A tinge of spiciness presents itself in the soup, which boasts thicker kway rice sheets for the same chewy texture in the entrails."