30 Seng Poh Road
#02-67/68 Tiong Bahru Market
Singapore 168898

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Friday:
08:00am - 02:45pm

Saturday:
08:00am - 02:45pm

Sunday:
08:00am - 02:45pm

Monday:
08:00am - 02:45pm

Tuesday:
08:00am - 02:45pm

Wednesday:
08:00am - 02:45pm

Thursday:
Closed

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Reviews

From the Burpple community

Braised Pork – the fat to meat ratio was perfect, and not too jelak. The tender pork was well marinated and well infused with the flavours of the braising liquid.

Read more: https://www.misstamchiak.com/loos-hainanese-curry-rice/

Really loved their braised pork belly, the meat was super tender. 🤩

1 Like

Loo’s Hainanese Curry Rice has always been my go-to for my curry rice fix. Despite long queues that stretch outside of the shelter and having to bear with the heat sometimes, service is arguably relatively fast. When I went around 11.15am, there was already a decently sized crowd, and I queued for about 20 minutes before it was my turn. For a popular food stall, I am glad to say that when I was there the aunties and uncles were very friendly and polite! Unlike those grumpy and unfriendly ones, who rush you to order to the point you can’t catch your breath.

What I love most about Loo’s is their aromatic curry that is mildly spicy. The texture of the curry here is thin, and the arduous process of preparing the curry over three days produces a flavour that allows nodes of ginger and the other spices to be more apparent than elsewhere. I just wanted to drink it all up in soup, but unfortunately the curry was only enough to drench my rice so that I can have its flavour with every bite.
Another hot favourite at the stall is the pork chop. The crispy pork chop sat in a plate of tomato-based sauce, and you could do without that if you’d like. However, I went with it, and it gave a both sweet and sour complement to the pork chop which I actually appreciated. Pork chop was also juicy and succulent — a match made in heaven for the curry rice here. The other ingredients were pretty damn decent in their own right too. I liked how the braised cabbages were soft and slightly sourish, making it a delightful vegetable pairing with the rice. The curried prawns were decently fresh and juicy, and the additional sauce was a bonus for all of us to top up on our rice. The braised pork was laced in fat, so for those who want a fatty melt-in-your-mouth addition to your meal, go for it. The eggs and beansprouts dish was a filler as they sadly did not have any fried eggs left, which I would definitely have gone for if available!

If I could offer any advice, come earlier and with a hungry stomach so you can feast and make the most out of your meal here!

Rate:🌟🌟🌟🌟🌟

3 dishes for $5.50
Pork cutlet, sotong and cabbage

Maybe we weren't very hungry so it didn't impress us. All the dishes were good but nothing extraordinary that makes it worthwhile to queue so long for this.

Or maybe cuz we prefer the scissors cut curry rice, which has got a lot more sauce over the rice.

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.

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