Leslie Tay

"The Kway Chap here is excellent. The braising sauce is good and all the intestines have been braised till they are absolutely velvety."

Catherine Ling

"This is one of the best kway chap around. The innards and pork belly are incredibly clean-tasting and well-braised with a touch of spice. It's also not cloyingly sweet."

LeRoy Chan

"All in all, there was a very pleasant rustic appeal to the kway chap here. No refine-ness, no wimpy-ness. Pure hearty flavours!"

Jie Lin

"The kway is very thinly sliced and easy to eat. The soup is quite tasty. The warmness of the kway and soup warms my stomach, I like that feeling."

Aileen Lim

"The braised meat was very tender. The star of this whole meal would have been the chilli, which was appetizing and the spiciness really goes way down to my throat."

Aaron Nathanael Ho

"The best thing is the small intestines, very heavy with cloves, star anise, and cinnamon. It’s a spectrum of layered flavors, from weak to strong: the broth, to fish cake, to pork belly, to tau kwa, to intestines."

TK Chua

"Overall, Tong Lok Kway Chap has managed to differentiate themselves from the mass, and if you like sweetness in your kway chap then you should definitely give Tong Lok Kuey Chap a try as well."

Yiyang Teo

"A key differentiation in Tong Lok’s one-man outfit is a certain cinnamon-esque sweetness in its kway chap broth that also seeps into the symphony of bouncy entrails and cushion-soft pork belly, winning itself a unique band of supporters that ensures an early closing."