Today, I visited the recently re-opened Hong Lim Market & Food Centre (it was closed for about 2 months at the end of 2018) and found my favourite stalls intact. “Ah Heng Curry Chicken Mee” has even expanded, taking over an extra stall unit on the other side of the stairwell (yay to shorter queues since you can buy from both).
After finishing my plate of Mee Siam from the multi-awarded “Famous Sungei Road Trishaw Laksa”, a stall I’ve been patronising since their pre-fame days, I decided on a whim to pick up all three flavours of curry puff from “Tanglin Crispy Curry Puff” (stall #02-356).
Watching the elderly uncle make the pastry to wrap the fillings in was pretty therapeutic as he did it in a gentle, relaxed manner. His recipe and technique delivers results for sure. I found all of the puffs, priced at $1.50 or $1.60, to live up to the stall’s name.
Regardless of what was within, the crust was thin and had a lovely crunchiness. The cubes of potato in the chicken and sardine variations were cooked very soft. I found the seasoning of the former fragrant and more savoury than the latter which was a little sweet. Actually, I could not detect much of a sardine taste in the latter. So if you don’t like sardine puffs generally due to fishiness, this one will likely suit you. The fish otak puff is a straightforward combo but really good too.