Chaozhou Eat: Niang Jia Old-Style Kway Chap (娘家老式粿汁)

5 January 2026

Niang Jia Old-Style Kway Chap (娘家老式粿汁) is a small restaurant that serves traditional Teochew kway chap (老式粿汁) as its key signature dish. It is located along Chengxin Road, couple of shop units from Guantang Niu Da Ka Beef Hotpot (官塘牛大咖牛肉火锅).

The restaurant serves just few dishes. Aside from kway chap, braised beef brisket with kway teow (flat rice noodle) and another style of braised beef brisket with rice are available.

The Old-Style Kway Chap (老式粿汁) is served in a bowl with triangle-shape, flat rice noodle in soup that has turned whitish and viscous from boiling the rice noodle and is slight savoury in taste — appear like congee on first sight. Savoury ingredients such as braised pig intestines, braised egg, tofu puff, braised bitter gourd and a special sauce are added directly on the rice noodle soup. The dish is flavoured by the braised ingredients and the unique sauce yet not salty. It is a great dish for breakfast, especially in winter.

Teochew-style kway chap are also available in Singapore and Malaysia but with some differences. Generally, the rice noodle are usually squarish in shape and boil in clear soup with dark soy sauce. The rice noodle is then served separately from the braised ingredients to prevent the inviscid soup from soaking and diluting the ingredients.

The Beef Brisket Kway Teow (牛腩粿条) uses slim kway teow with a thickness that is nearly twice as thick as Singapore’s kway teow, offering a more chewy texture. The noodle dish is topped with braised beef brisket with tendons, beansprouts, soft peanuts and garnished with spring garlic, coriander and what-seem-like finely-grated turmeric. The beef brisket and tendon are cooked till very soft and tender. It is a flavourful dish to try too.