Fragrant and thick, the housemade curry gravy in this bowl of mussels surprised as it was not done in a tangy style like I’d expected. To me, the aroma and taste of the spices resembled that of a good curry chicken more. Nonetheless, it paired well with the large and very juicy mussels. Speaking of which, the shellfish served here have all been foraged in Singapore waters by the Ah Hua Kelong team. So they’re uncompromisingly fresh. I also found the flesh to be softer, less rubbery than most of the imported ones. And yes, I may be stating the obvious but I found the best way to enjoy the curry was by dunking the hot-from-the-fryer “mantou” buns in it. Munching on the soppy, gravy-saturated buns was so satisfying.

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