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238 Thomson Road
#02-33/34 Velocity
Singapore 307683

(open in Google Maps)

Wednesday:
09:00am - 10:00pm

Thursday:
09:00am - 10:00pm

Friday:
09:00am - 10:00pm

Saturday:
09:00am - 10:00pm

Sunday:
09:00am - 10:00pm

Monday:
09:00am - 10:00pm

Tuesday:
09:00am - 10:00pm

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Reviews

From the Burpple community

Each bento set comes with a choice of 1 main,1 side n 1 drink at $9.9+ each.
Option from : .
🍱 Curry Chicken.
🍱 Dry Curry Chicken
🍱 Nasi Lemak with Crispy Chicken Wing.
🍱 Sambal Chicken Drumstick.
🍱 Dry Laksa goreng (my fav).
🍱 Soya sauce chicken.

Side to choice is from crispy chicken wing, ngoh hiang, Old Chang Kee Fishball on'Stik or Curry'O. .
For Ramadan celebration, @currytimessingapore have Hari Raya Special from 22 May to 31 May.

For place order can visit this link https://www.klook.com/en-SG/activity/40647-curry-times-singapore/#krt=s20&krid=a539efd6-b5af-464b-5455-feefca00c327.

Or available delivery via @foodpandasg , @deliveroo_sg and @grabfoodsg.

Tried Curry Times' BEEF Brisket Noodles Set πŸ„ ($9.90nett with a drink β˜•) & i must say that this is one of the better dishes i have tried on their lunch sets! πŸ˜‰
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This plate of noodles sure looked promising when served! 😍😍😍 Looking at that vibrant orangey carrots πŸ₯• & chunks of beef piled over those curly noodles - it just whets my appetite! 🀀
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The best part of this plate has got to be the beef!! πŸ₯© Despite being super chunky, they were surprisingly soft & well-marinated! πŸ’• No unpleasant chew, no gamey taste, just slightly too fatty at some parts but tt's easy to deal with. Really quite well done! βœ”
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Stir the noodles well with the gravy & slurp it up! 🍜 The meats & carrots certainly paired well with the noodles, rendering more bite & flavours πŸ˜‹πŸ˜‹πŸ˜‹ Those who are hungry will certainly be pleased as the portion of noodles is pretty huge! πŸ‘πŸ»

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Almost all meat dishes at Curry Times seems to come accompanied by rice, so I specifically requested for the dry curry chicken with no rice and got chap chye for a slightly lighter meal.

The chap chye vegetables are tender and sweet, including the carrots. The black fungus could be crunchier though, but it wasn’t too bad. The dry curry chicken comes with a chef recommendation and it really is quite good. Love the thick curry sauce coating the chicken, with a good amount of spice. The chicken and potato chunks are soft and infused with curry. Very yummy, though quite a lot of oil is used in this dish.

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I think less than 10% of the menu comes without rice unless you specifically request for it, but the soups are one that aren’t automatically served with rice.

Curry Times sells two soups - the ABC soup and fish maw soup. The ABC soup is a hearty clear chicken stew with three chunks of tender chicken, potatoes and carrots. The vegetables are all stewed to impeccable softness, and give easily in your mouth. Overall very satisfying, although also oily as evident from the separation of oil floating on top.

This is one of the healthier and also one of the pricier dishes on the menu at Curry Times. It does take a while longer to serve - we were informed it would take about 15 minutes, but it didn’t feel that long.

For $19, the portion of cod is quite small, but you do get some rice as well. The cod is slathered in sweet sauce with preserved radish, which did get a bit too salty after a few mouthfuls. It does go well with the white rice though, and the crunchy chye poh was a nice contrast in texture to the silky soft cod fish flesh. The cod fish is well cooked and sweet, and I could appreciate it on its own or with the rice. Overall, I really enjoyed this dish, but it is definitely quite pricey compared to the other items on the menu.

Note that you can pay with FavePay at Curry Times, but there’s a 10% discount with DBS/POSB cards at the moment (April 2019) so choose whichever payment method benefits you more.

Tofu portion is decent for the price, but the century egg is sliced too thinly for you to taste much of it and overall there’s just not enough century egg to tofu. The version at Curry Times tries to include crumbled salted egg yolk too, but I felt it didn’t add much to the overall dish. Would’ve worked better if they just gave more and thicker slices of century egg atop the silken tofu.

Note that the sauce is sour instead of savoury, which was interesting. Although I prefer a savoury sauce with this dish, the sourness kept me intrigued and coming back for more bites.

Overall not a bad dish if you like tofu, but I think I’ll try the tofu with chye poh the next time I visit.

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