I don’t think I am wrong to say Hainanese Curry Rice is the messiest hawker food around. But at the same time, that is what makes it instantly recognisable to most Chinese Singaporeans. Whatever you pick from the few dishes on display, unless it has a distinct shape (like my piece of fried fish), inevitably becomes indistinguishable once the signature curry gravy and dark braising sauce are poured over.
I am honestly, not one for gravy-drenched rice but will make an exception for this hawker food because well, what’s the point of eating it otherwise. So when my dad and I visited “Loo’s Hainanese Curry Rice” in Tiong Bahru recently for lunch, I gave a nod to aunty’s raised brow and poised ladle. She swiftly drenched our plates in their signature coconut milk-rich, slightly sweetish curry, followed by a chaser of braising sauce.
We were satisfied with our lunch and I was pleased to see the deepfried pork chop is as resolutely crunchy as ever, standing up to the flood of curry like a champion. The steamed egg was lovely but it would have been better if I could have had a fried egg. There’s nothing quite like a runny yolk, don’t you agree? 😊