1018 Upper Serangoon Road
Singapore 534756

(open in Google Maps)

06:00pm - 05:00am

06:00pm - 05:00am

06:00pm - 05:00am

06:00pm - 05:00am

06:00pm - 05:00am

06:00pm - 05:00am

06:00pm - 05:00am

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From the Burpple community

This place suffered a price hike recently so I haven’t been going back that often. But I really like the curry sauce bc it’s more watery and not as strong-tasting as compared to their counterparts! This plate just screams comfort and messy food. Worth a try!

Cabbage, leek taukwa, stir-fried egg. As always, I don't get why people queue for this.

Hainanese curry rice with pork chop cutlet, stir fried bitter gourd and fish. Nothing to rave about this place, the curry is a more salty than sweet though smooth, and cutlets were too dense. Bitter gourd was on point though!

Had high expectations for this as this place is always crowded, but it was pretty average. The curry sauce was a little too salty and watery for me and the pork chop could do with more crunch. Not complaining because this is still one of the few decent late night supper joints .
#hainanese #curryrice #porkchop #upperserangoonroad #supper

Will this make the already long queue even longer.... Shhhh... they are clearly better than the curry rice stall named after some stationery - if you get what I mean.


Suddenly have this craving for potato and there will be only one place I have in mind. There I am at this Hainanese curry rice stall on a Saturday night, expectedly behind a long queue of "connoisseur" of this hainanese curry, lor-zhup mixed rice at an unassuming stall at the coffee shop, a stone throw away from other even more famous hawkers: Punggol Nasi Lemak, Mala Hotpot and Heng Long Teochew porridge (getting more crowds then ever after the brawl at the stall which hit headlines in our tabloid & stomp). To be able to by-pass all the above and stay loyal to this local version of curry pork chop rice, I am feeling proud of my fellow queue-mates! And we ought to be proud of this heritage. To think that this must be the definition of fusion food in Singapore some 40/ 50 years ago, when pork chop, curry, chup-chye were combined into this staple rice dish. Who says we have no originality and heritage?