The curry puff is a southern Asian version of the Indian samosa – soft curried potatoes, egg and chicken are wrapped in a buttery dough or filo style pastry and then fried or baked. This finger food is a teatime favourite and has spun off more varieties like sardines and black pepper chicken.
Old Chang Kee
19/21/23 Mackenzie Rd #01-01 (Map) https://www.oldchangkee.com/ 10am – 8pm Daily
This is an icon of sorts, arguably the most famous curry puff in Singapore, with multiple outlets across the nation and even in the region. It is a people pleaser version, quite different from the bolder original rendition at Mackenzie Road decades ago. The curry spice rempah is easy on bold aromatics and chilli. You taste the curry but not the sting and the wedge of egg and soft potatoes moist and on point. They offer a range of other version and notable is the Chicken Puff, done like a pie but sans all the curry spices. The creamy chicken stock and little chunks with the potatoes makes this one very easy to like for the kids etc.
Rolina Traditional Hainanese Curry Puff
6 Tanjong Pagar Rd #02-15, Tanjong Pagar Plaza Mkt & Food Ctr (Map) http://rolinasingapore.mystrikingly.com/ 9am – 2pm
It says Hainanese style, which means it comes fat, with a crumbly thin buttery crust filled with moist curry potatoes, chicken and a wedge of egg. The spice level is pleasant and will please many who fear the heat. They also offer a sardines version which is also moist and gently spicy, but many go straight for the potato/chicken version first. The Tham family had been operating this brand for decades and a younger generation, helmed by Bren, is leading the charge now.
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