Curry Yi Wan

The new stall in Roxy Square that dishes out excellent Chinese-style chicken curry also has 1 other non-curry dish on the menu - a braised pork rice bowl. Cubes of semi-sweet, soy-stained pork are strewn atop a heapful of rice and a runny onsen egg. I thought that the dish could do with more sauce as a foil against the slightly lean meat and large amount of rice though.
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Taste: 3/5

Tanjong Beach Club's loss of their assistant head chef is another feather in the cap of the Eastside. Chef Jacq Lim's newly opened hawker stall Curry Yi Wan at Roxy Square sells only 2 things - Chinese-style curry chicken and "lu rou fan", but boy does she do it good.
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Alot of love and care goes into her food, and every customer's order is cooked À la Minute - Coconut milk is only added to the curry before serving to ensure peak flavour and consistency, and the chicken is pan-seared before being cooked in the curry. Even though I was the only customer, this took at least 5-10 minutes, but I can assure you that it was well worth the wait.
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Rich, piquant and smoulderingly spicy, the lush curry was pleasingly smooth and creamy, with succulent pieces of chicken and potatoes cooked down to just the right soft consistency. The addition of beancurd skin is inspired too, as the crispy sheets not only add texture, but also taste great soaked in the gravy. Pair with jasmine rice or toasted baguette - both are excellent vehicles for the redolent curry.
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Taste: 3.5/5