(Singapore, Malaysia) A Teochew dish of flat rice sheets in a soy sauce broth and an array of braised meats (offal, tongue, rinds, pork belly, etc.) and preserved vegetables.
(Singapore, Malaysia) A Teochew dish of flat rice sheets in a soy sauce broth and an array of braised meats (offal, tongue, rinds, pork belly, etc.) and preserved vegetables.
"kway chap" means a teochew dish of flat rice sheets in a soy sauce broth and an array of braised meats (offal, tongue, rinds, pork belly, etc. It is one of many casual words teens pick up from friends, social media, music or sport, and on its own it carries no particular warning. If you hear your teen use it, it is fair to ask what they mean by it in their friend group, since meanings drift quickly. Asking out of curiosity rather than alarm tends to keep the conversation open and useful.
"kway chap" means a teochew dish of flat rice sheets in a soy sauce broth and an array of braised meats (offal, tongue, rinds, pork belly, etc. It is one of many casual words teens pick up from friends, social media, music or sport, and on its own it carries no particular warning. If you hear your teen use it, it is fair to ask what they mean by it in their friend group, since meanings drift quickly. Asking out of curiosity rather than alarm tends to keep the conversation open and useful.
Slang is read by different audiences for very different reasons. The For parents view re-explains the term in plain, non-judgemental language so a caregiver can understand what their child means without needing the surrounding subculture. The For English learners view focuses on register (when it's safe to use), formal alternatives, and common mistakes — what a textbook won't teach you.
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(Singapore, Malaysia) A Southeast Asian noodle dish made from flat rice noodles, soy sauce, chili, prawns and other common stir-fry ingredients.
(Malaysia, Singapore) A type of flat rice noodles, commonly used in Hokkien and Teochew cuisine.
Chap chye is a Singaporean and Malaysian dish of mixed vegetables — a traditional braised vegetable dish common in Singaporean Chinese and Peranakan cuisine, typically made with cabbage, glass noodles, and various other vegetables and flavouring agents. The name comes from Hokkien and means 'mixed vegetables.' It is a staple home-cooked dish and appears regularly in hawker centres across Singapore and Malaysia. The term is part of the rich Hokkien-influenced food vocabulary that characterises Singaporean English.
"kway chap" is informal English meaning a teochew dish of flat rice sheets in a soy sauce broth and an array of braised meats (offal, tongue, rinds, pork belly, etc. It is part of Singapore / Malaysian English. A more formal or neutral equivalent would be something like "a teochew dish of flat rice sheets in a soy sauce broth and an array of braised meats (offal" expressed in standard vocabulary. A common mistake is to assume "kway chap" can replace its standard equivalent in every register; keep it for spoken or casual situations and use the formal form in writing.
“The history of kway chap dates back to ancient China, where rice has been a staple food for thousands of years.”
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(Singapore) A kind of steamed rice cake originating in Teochew cuisine, served with preserved radish (chai po).