Kuey Chap is also nominated as one of the “four heavenly kings” in Muar. The owner Mr. Wu is currently its 3rd descendant. Mr. Wu wakes up at 3 – 4am every day to prepare the stew. The recipe had been passed down from his ancestors and is boiled and later braised for at least 2 hours.


Customers are free to choose from a wide selection of dried bean curd, pork intestines, pork skin and pork ears, accompanied with a bowl of steaming hot Kuey Teow and not forgetting dried radish for additional flavoring. Here, you wouldn’t need fancy delicacies, but just a simple meal to satisfy your hearts.

The owner states that most of his customers are his regulars and occasionally there are young customers too, but what really keeps the customers returning is that it’s not just because of the food but also because of where customers are seated and are able to have a good conversation with the owner. A very relaxed and old school way of communicating.