71 Seng Poh Road
#01-49
Singapore 160071

(open in Google Maps)

Sunday:
08:00am - 02:45pm

Monday:
08:00am - 02:45pm

Tuesday:
08:00am - 02:45pm

Wednesday:
08:00am - 02:45pm

Thursday:
08:00am - 02:45pm

Friday:
08:00am - 02:45pm

Saturday:
08:00am - 02:45pm

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Reviews

From the Burpple community

Oh, this glorious plate of curry rice has my heart ❤️ Cheap, good and so insanely sinful.

This was at 𝐋𝐨𝐨’𝐬 𝐇𝐚𝐢𝐧𝐚𝐧𝐞𝐬𝐞 𝐂𝐮𝐫𝐫𝐲 𝐑𝐢𝐜𝐞, and I got the Pork Chop, Egg and Chap Chye. And best of all, this plate cost less than $5! I just love simple meals like this, don’t you?

[ Food Week: Hawker Food ] Just because a hawker is renowned doesn't make it impervious to the adverse impacts of Phase 2. When you are next at your favourite hawker, take a moment to survey their stall. Do you see more leftovers than usual? Or maybe the variety of dishes has shrunk? Or perhaps the operating hours are much more restrained than before?

Whichever the case, even hawkers who traditionally sell out before the sun reaches its zenith have been seeing enough irregular demand to warrant concern. If we wish to support their longevity, the best way to do it is to buy a meal yourself. Who knows how many others are relying on the same fallacy of “someone else will buy” — if you don’t take action, and neither do they, who else is there left?

Today’s feature, Tiong Bahru’s Loo’s Hainanese Curry Rice, needs little introduction. Helmed by Mr. Loo, the son of the original recipe’s creator, the establishment has endured for over seven decades. Rain or shine — sans Thursdays on every fortnight — Mr. Loo continues to serve his family’s legacy to locals and tourists.

During more normal times, look across the crowded coffeeshop and it feels like a microcosm of Singapore: Multi-generational families hunched over small tables; white-collared workers rushing against the clock; partially intimidated tourists ogling at the clockwise chaos; foremen braving the sun to cart back multi-packs; affluent matriarchs perched in their rides awaiting their helpers’ return.

I digress — but what I’m trying to say is that places like Loo’s don’t just exist as pit stops for great food; they’ve evolved their own gravities, creating atmospheres and environments that are solely unique to their existence. If these places disappear, not only do we lose a link in our already precarious hawker culture — we risk weakening the integrity of our already patchwork social fabric.

For those who do want to try Loo’s legacy, the choice is simple: Try his Hainanese pork chop. Both the original ketchup or the curry versions are worth a taste. To pair, their chap chye acts as a wonderful contrasting complement; if not, go for their pork belly or other curries to amp it up even further.

Loos Hainanese Curry Rice($4.50):
#JonApproves
8/10
Pork cutlet, 1 veg, Pork Belly and Steam Egg
Pork Belly is fatty and firm. Curry is light and flavorful, Abit of kick.. Smell like it has satay sauce. Pork cutlet is tasty and has Abit of chew. Veg is soft. Steam egg is soft yet firm. Cai Fan but lvl up. Setting standard for Curry Rice. Not the best tho..

The queue was very long, but move quite fast, the food still very good.
Ordered the pork chop, squid, meatballs and vegetables.
The curry was tasty and not goey, the pork chop tender but not as crispy as Beo crescent one, the squid tender and the meatball, not enough 2 meatballs for 3 of us. Its a must item for me to order if I go Loo's.
💰$21.5 (with 3 rice).
📍Loo's Hainanese Curry Rice.
Blk 71 Seng Poh Road#01-49.

Hopping on another bandwagon today at Loo’s Hainanese Curry Rice, located around Tiong Bahru.

Long queue ✅, highly efficient food preparation and service ✅, mouthwatering Curry Rice ✅

We opted for more proteins this time: Sweet and Sour Pork Cutlet, Braised Pork Belly, Assam Prawns and Sotong.
Together with some Chap Chye served alongside.

Their Scrambled Eggs with Beansprouts(in purple plate) are amazing. That subtle sweetness from the eggs just go SO WELL together with the savoury Nonya curry. It’s surely my must-order dish from here!

I do believe the Braised Pork Belly and the Sotong here are slightly tastier than the Beo Crescent ones. The curry isn’t overly spicy but fragrant and delectable as well.

I especially adore the Pork Cutlet because of its crunchy consistency only achieved by coating it with crushed Khong Guan biscuits before frying. Especially nostalgic bringing back memories of my grandmas dishing up their own pork chop recipes involving such traditional methods!

My family has been patronising Beach Road Scissor-Cut Curry Rice at 229 Jalan Besar ever since I was a kid and that has been my go-to curry rice fix for as long as I can remember. Recently, Loo’s Hainanese Curry Rice has been popping up all over my social media feed and I decided to check it out after reading the raving reviews online:)

We ordered pork chop, braised pork belly, curry prawns, curry sotong, chap chye (braised cabbage) and rice for 3 pax and it amounted to $38. The first thing that struck me is that the curry is definitely less gooey and spicier than the one at Beach Road Scissor-Cut Curry Rice. Loo’s curry is aromatic and it definitely packs a punch for people who are looking for a spicy kick, but personally, I prefer the curry at Scissor-Cut as there is a slight sweet undertone that balances the strong flavours of the curry.

The curry prawns are very pricey at $3 per piece, but it is my favourite dish of the day. The prawns are really big and succulent, and they go well with the savoury and spicy curry. The curry sotong is not overcooked and I like that it is soft and tender.

The pork chops are coated in biscuit crust, deep fried and drizzled in a tomato-based sauce. To be honest, I felt that the pork chops are not exceptionally crispy or tender, and are rather normal tasting. Having said that, the tomato sauce is not bad as it has just the right amount of sweetness and it does not overpower the pork chops.

The braised pork belly is not the melt-in-your-mouth kind of pork belly, but I actually enjoy the fact that it has a good bite without being tough. It also has a good meat to fat ratio and is not too oily. The chap chye (braised cabbage) is very soft and tender and goes well with the curry rice, but it pales in comparison with the one from Scissor-Cut which really brings out sweetness of the cabbage.

Overall, I think the appeal of Loo’s Hainanese Curry Rice lies in its aromatic and spicy curry as well as its seafood dishes, which are usually not the focus of traditional curry rice but in this case are surprisingly well executed. Having said that, my soft spot for Beach Road Scissor-Cut Curry Rice remains as the flavours are more to my liking:)

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