Kampung Curry Mee Tun Xiang shouldn’t be a name that is unfamiliar with most these days — not only have they opened several outlets across different corners in Singapore, they also have had an advertising campaign which seems to have brought more awareness of the brand to locals overall. An option that we occasionally would think about going for if at the Food Garden food court at Asia Square, we checked these guys out after being particularly undecided on which stall we felt like dining from. Turns out, the Tun Xiang outlet there seems to be serving up a Kampung Curry Mee at $8.90 ala-carte; something which evoked our interest and turned out to be our order for the day. The Kampung Curry Mee is an item that is not listed down in the menu at Tun Xiang — at least so at their Food Garden food court outlet at Asia Square; that being said, there is a poster hanging at the back of the stall that describes the elements that are included in their Kampung Curry Mee. They have mentioned the inclusion of elements such as “Deep-fry Iberico Pork Beancurd”, “Deep-fry Iberico Pork Wanton”, and “Roasted Chestnut Pork” — in fact, all of the elements that comes with the Kampung Curry Mee that is being listed in the poster are side dishes which already exist in the regular menu of Tun Xiang. Apart from those, the Kampung Curry Mee also comes with beansprouts and lime; there is only one type of noodle that comes served with the Kampung Curry Mee — egg noodles, which we found to be a rather interesting but also odd noodle of choice considering how broad yellow noodles tend to be the default noodle type that comes with such dishes.
Digging into the Kampung Curry Mee, it is needless to say that the curry gravy was decent; sufficiently flavourful and whilst we think would satisfy most tastebuds, does feel like it is missing of a certain punch when compared to the Malaysian-style big bowl curry noodles that we have had elsewhere. The choices of noodle were absurd; not a turn-off, though we would see some differences of opinions for sure — the noodles were still somewhat springy, though the curry gravy seem to cling on it pretty well; definitely less jelat than broad yellow noodles, though we would prefer thin rice vermicelli if given a choice. Between the “Deep-fry Iberico Pork Beancurd” and the “Deep-fry Iberico Pork Wanton”, our preferences leaned closer to the former — the former being more like Yong Tau Foo pieces but with their own twist. The Iberico pork is being minced and stuffed into the middle of the beancurd before being deep-fried; this meant that one would get a meaty and savoury bite in the middle — the way it is being fried ensured a crunch for the tofu beancurd on the exterior, all whilst being airy within. The “Deep Fry Iberico Pork Wanton” is decent too; crisp with a decent amount of meat filling within — both fried items coming in a portion of two pieces each, and both were pretty much free from grease or any undesirable stench of overused oil. The Chestnut Roast Pork is pretty much the signature of Tun Xiang’s offerings — here, the skin maintains a good crispness while the meat comes with a good proportion of lean to fatty parts; easy to chew through being sufficiently tender. All that, as well as with its smokiness and savouriness from the spice rub, the Chestnut Roast Pork is a great addition to the Kampung Curry Mee that goes with it really well. Though not the most affordable item around the Central Business District at its $8.90 price tag (with portions being a little small; pretty much what Tun Xiang’s individually-sized dishes have always been), still a rather decent fuss-free eat to go for.