Just in case you are wondering what this stall actually sells, the answer is... anything that the owner Jason is passionate about.

Well, the mainstay of the stall is the kway chap which was recommended by one of our readers, Iris. She described this as a "Yuppie kway chap" which would appeal to people who would otherwise not go near piggy spare parts. The other thing that caught my attention was that the stallowner happens to be an ex-flight steward. Now, an ex-flight steward opening a Yuppie Kway Chap stall in Geylang - don't you think that is worth investigating?

Amazingly, that is exactly how I would describe this kway chap. The taste is delicate and clinical. The flavour is subtle, so that you can't really make out the spices, but they combine to give the dish that umami kick. Even for a person like me who doesn't usually eat 'da chang tou' aka rectums, I actually found this one quite delectable.

Are you all familiar with the Ma Ling canned kong bak? I grew up eating it and ooohhhh... it is so yummy! It's got a very special taste that I can't quite describe but which I instantly recognize when I eat it. Unfortunately, even though there have been many new stalls selling 'kong bak pau', there really has not been one that I could rave about.

Not anymore! I think I have found my regular 'kong bak pau' haunt. The kong bak here has got that special Ma Ling Kong Bak taste but without all that lard in the sauce. It is not overly sweet but instead has got a really "kiam pang" (salty savoury) taste that is quite irresistible. Jason told me that his method of cooking the pork is quite different and though he did not reveal what gave the pork its "Ma Ling" flavour, he did say that he uses Japanese sauces to marinade the meat before steaming for several hours. It was so good, I doggy bagged a whole box home only to have my kids finish it all up when I got home late from work! Now, if he had deep fried the skin so that it was wrinkly I would have immediately give it a 4.75. But even as it is, it deserves a commendable 4.6/5

For those who like to eat Crab Bee Hoon for the bee hoon and not necessarily the crab, this is a good place to treat yourself without having to fork out at least forty bucks. The bee hoon here is pretty good and is infused with that crustacean flavour. For ten bucks you get a small but solid crab. Not a bad way to satisfy that crab bee hoon crave. 4/5

I have to hand it to Jason to come up with this next dish which is "Peking Rectum". Yes it is Peking Duck but instead of Duck skin, Jason has substituted it with deep fried Da Chang Tou. The idea was so novel, I had to try it at least once. I must say that the texture of the deep fried Da Chang Tou was really like the skin of the duck. But of course it does not taste like duck, it tastes like a sweet crispy morsel of meat. It's something you definitely need to try and take a picture of so that you can tell the world about it. 3.5/5

Conclusion

Jason's the kind of new age hawker chef who is going to change the way we eat hawker food. Passionate, well travelled and innovative, his constant experimentation has already produced a kong bak pau that really is darn shiok. I am really looking forward to more new creations from his kitchen. He has already promised me that he will look into the possibility of stir fried lobster noodles...

Ya Kwang Kway Chap
709 Geylang Road (Lor 37)
Tel: 98170006
Opening hours: 11am to 11pm daily