A Pilot's Journey To The Perfect Bowl Of Kway Chap

Aspiring pilot Jason Koh Boon Tow’s flight path was re-routed to a 15 sqm stall at the Serangoon Garden Market, Singapore, where he’s been meticulously simmering spiced soy-based broth to prepare insanely delicious bowls of Kway Chap, every day, for the past twenty over years.

Join Chef Jason and your host Woo Yen Yen on a gastronomical ride, featuring a brooding teen foodie. Together they reveal the history, the flavours, and the secret sauce of the nose-to-tail delicacy.

What to expect from this bowl of dramedy?

* Chef Jason’s secret ingredient for the ‘Lor’

*The six steps required to properly clean the large intestines

*Tips to select the perfect ‘Kway’

* The world’s most joyful ode to pig

*The challenges of making Kway Chap like the old times

*Uncontrollable hunger pangs!

Whether you’re a Kway Chap devotee or new to the dish, this episode will inspire and delight in equal parts, feeling like a warm, braised hug from a long-lost Teochew grandma.