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Think of Thai kway chap and the popular Singapore-based restaurant Yaowarat comes to mind, with its light, super peppery broth and kway ‘rolls’. But two-week-old Tasty Thai, housed in a nondescript Bukit Batok kopitiam, offers a different version of Thai kway chap. It’s Hat Yai-style, which the hawkers behind the stall say comes with a richer, soy sauce-based soup and a herbaceous hint. It also serves Thai-style pig’s trotter rice.

The stall is helmed by Kuala Lumpur-born Phang Chun Fatt, 50, and two partners (who requested not to be photographed for this story). The now-Singaporean hawker has close to three decades of F&B experience – though never in the kitchen – most recently as a restaurant manager at a Thai restaurant chain which he declines to name.

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