The mid-size version adding more variety of offal cuts, including the signature braised pork trotters. More broth and rice noodles create a more satisfying bowl with greater textural variety.
Tips from diners
The torch-braised trotters in the medium and large are what elevate this dish above others. Worth the upgrade.
The restaurant's signature feature—torch-braised pork trotters that add unique smoky richness and enhanced texture. This version concentrates them for those who specifically seek that element. Each piece shows careful cleaning and precise braising.
Tips from diners
The torch-braising gives the trotters a subtle smokiness you won't find elsewhere. It's genuinely worth the premium.
The largest and most comprehensive version showcasing the full range of offal offerings. Features pork intestines, stomach, torch-braised trotters, and belly in a rich soy-herb broth. Each element contributes different textures and flavors.
Tips from diners
This is genuinely substantial and showcases every specialty. Share or come with a strong appetite.
The entry-level portion featuring thin, silky sheets of rice noodles paired with carefully braised pork intestines, stomach, and tofu in a rich soy-herb broth infused with warming spices. The small size is adequate for a light meal.
Tips from diners
Start with the small to taste the broth and offal quality without overwhelming yourself. The portions are reasonable.
Celebrates the meticulous cleaning and braising of pig intestines. These tender, aromatic pieces showcase the restaurant's skill in handling offal. Silky rice noodles and rich broth provide contrast.
Tips from diners
The intestines here are impeccably cleaned—no unpleasant odor or texture issues. A true test of the cook's skill.
To-Ricos Kway Chap at Old Airport Road Food Centre is a storied Teochew hawker stall founded in the 1980s by Mr Phua Gek Sia, now holding Michelin Bib Gourmand status. The signature dish features impeccably cleaned pig offal—intestines, stomach, trotters, and belly—braised in a fragrant soy-herb gravy. The standout element is the torch-braised pork trotters, a unique preparation that adds smoky richness and refined texture.
Open Tuesday-Wednesday 10am-2pm, Saturday 10am-2pm, Sunday closed. Very limited hours—plan accordingly.
Arrive by 11:30am to avoid long waits. By noon, queues can be 30+ minutes during weekends.
If you're unsure about offal, the trotters are the most approachable—they're just tender, braised meat.
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