Penang Kimberley Duck Kuih Chiap (Kuan Kee), Damansara Uptown

Today was a very frustrating day for me. But I can't talk about it. And yesterday, I spoke too soon.

I was not able to hold my fast and broke it at the 24th hour. Just as well, because today I was held up from lunch until past 1:00pm. I was not disappointed with myself. After all, I fasted didn't I? Just for a shorter duration, 24 hours instead of 42 hours. 

So this was last night's dinner.

After I settled today's fiasco at the office, I went out to clear my head and also to have lunch.

Penang Kimberley Duck Kuih Chiap (Kuan Kee) is quite a mouthful of a name. That's where I headed and thankfully the place was quiet. When they first opened for business, the place was so crowded.

The set up is very neat and clean. Two tables were occupied when I was there.

The cashier counter is at the front and the two gentlemen running the show are both very friendly. From the Hokkien they spoke I can tell that they are Penang lang. 

Ordering here is by way of order chits. Just write the item code to order and you are good to go.

My original intention was to eat the add-on items ie just meat. But not trying kway chap at a kway chap shop seems such a waste, right? So just once I will eat kway chap which is my first noodle in 83 days.

I ordered the Kway Chap, Pork Head and Pork Heart. For drinks I ordered the Penang White Coffee (with request for no sugar). The nice guy came back and informed me that the coffee is a 3-in-1 mix and suggested Chrysanthemum tea instead which I agreed. 

As I was sipping my tea, I could not help overhearing the conversation between one of the bosess and a lady at the next table.

Apparently the lady is from Penang. The guy was explaining to her why they dry the kway chap. It is to improve the texture. Because if the kway chap was cooked without drying, it breaks up easily.

Pretty soon, my lunch was served. I have eaten kway chap before and I heard the lady mentioned a kway chap shop in SS2. I think she was referring to the one I went to previously.

It was a generous bowl I would say, garnished with fried garlic and daun sup. 

The kway chap is pretty much like kway teow, just cut broader and in odd shapes.

As for the broth, it is mild in taste, not outstanding. Pretty much as I remember from my first taste at Madam Leow Penang Koay Chap.

So my opinion on kway chap stands, it is not something I would rave about. But the kway chap enthusiasts may beg to differ. You have to come try it for yourselves to decide.

The chili dip was very nice, reminiscent of chicken rice chili (though not as punchy) and it was a tad too sweet for me. 

Now what I appreciate more are the side dishes.

The pig head was as anticipated, tender and gelatinous. Though the flavor is mild as it is braised in the same broth as the kway chap, I still enjoyed the meat. Perhaps that is how the braising liquid is supposed to taste, muted and not overwhelming.

As for the pig heart, the texture is just like meat. After all, the heart is a muscle, just like muscle meat. It was thinly sliced and was tender to the bite.

So that was my kway chap adventure and my curiosity about the pig head and pig heart satisfied. Will I come back? Sure. But only for the meat.