One of the new F&B openings that is likely to be the centre of attraction for those in the Central Business District is Supercurry — already being featured on some social media posts after having been in operation for a week, Supercurry is the latest F&B concept by Chef Pang Kok Keong; the same chef who is behind Chef Pang’s Hakka Noodles previously at Xin Tekka / Sprout Hub / BGAIN Eating House at ARC380, as well as also the former chef-owner of the now-defunct Antoinette. Based on articles that have ran on social media about Supercurry, Chef Pang is not stationed at the stall. The stall, which is situated at Kedai 121 Eating House, is within a Muslim-friendly coffeeshop — the very same one where one would be able to find the popular Uptown Nasi Lemak (which is the immediate neighbouring stall to Supercurry), as well as other notable tenants such as an outlet of Mrs Hen and an outlet of Tiong Bahru Fishball Noodle. As such, whilst Supercurry does serve up Hainanese-style Curry Rice (think the likes of established curry rice establishments such as Loo’s Hainanese Curry Rice, Beach Road Scissors Cut Curry Rice and Beo Crescent Curry Rice) in a way, it would be inappropriate to label them as a true-blue Hainanese Curry Rice stall especially considering the lack of pork dishes served here for a start. Supercurry does serve up curry rice sets for those who are looking for a fuss-free meal — think the Curry Chicken, Braised Chicken and Assam Fish Curry Rice sets listed on the menu, though those who would like to go for ala-carte dishes of their choice to have other interesting items such as the Sambal Sotong & Tempeh, Corn Fritter and Prawn Cake to go for; just to name a few.

With the “Super Hype” logo being featured on their signature items, it was easy to identify the set which we wanted to go for when we made our trip to Supercurry on a weekday lunch; we found ourselves going for the Fried Chicken Curry Rice Set — the only set that features the “Super Hype” logo on the menu of the stall. All curry sets also includes omelette, braised vegetables and Fried Tau Kee along with the choice of meat and the gravy-drenched rice; we were fairly lucky considering how they had just ran out of fried chicken whilst we were making our order at the stall, and the portion of fried chicken which we had was freshly-fried out of the wok when our order was served. Digging into the plate of curry rice, we went with the curry-drenched bed of rice first — we are indeed impressed with the flavours of the curry gravy here; it is sufficiently flavourful on its own; there is this rich lemak fragrance that is all creamy against that full-on curry flavour here without being overly spicy, which works well for those who are not too tolerant to moderate levels of spiciness, making the rice especially easy to finish. The braised sauce which is also drenched on the rice provides a level of sweetness that stays prominent, but lightly so even after the curry gravy is being drenched above; provides a thicker flavour to the curry gravy especially when had together with the rice. Between the the three standard condiments that came together with the set, we found the most impressive to be the Fried Tau Kee — think a thicker version of the Ling Ling Roll that most folks would enjoy having with a hotpot; with so many layers being rolled, the Fried Tau Kee provides an intriguing texture that is crispy yet carries a good bite down to the core. Some may prefer for the Fried Tau Kee to be drenched with curry gravy for a softer texture, though we felt that some would also do fine as it is — all boils down to personal preferences. The braised vegetables were decent; came with the usual black fungus and comes with a slight hint of sweetness and a soft bite, while the omelette was also pretty alright with chunks of onions for a good bite amidst all that egginess. The fried chicken cutlet is definitely worth the mention however; we were actually surprised with how their rendition came with the skin still on — provides for a extra crisp exterior with a flavour contrast considering how it is fried chicken that came with fried chicken skin. We also liked how the fried chicken was tender and juicy; nothing too greasy whilst the golden-brown exterior is crisp and creates just enough textural contrast without being too thick — a good balance of textures and something which we found to be really well-executed.

Some folks may comment on how Supercurry might be a little more pricey in terms of the dollar value that they charge for their sets amongst other more authentic curry rice establishments that are serving the same for less — that being said, we do feel that the comparison is a little unfair since Supercurry does seem to serve up their very own interpretation of curry rice, and the price point can still be argued as fairly reasonable considering the portion size and how it is located within the Central Business District. Having only tried the Fried Chicken Curry Rice Set, we were pretty impressed with what we had; our favourite element being the Fried Tau Kee that gives Supercurry a unique touch against other stalls elsewhere. Whilst we have yet to give Supercurry’s other items a go, we are definitely convinced to drop by yet again to try out the other items that they have to offer. A great fuss-free lunch option for office folks in the Central Business District to go for without having to break the bank!