Chicken Curry Puff with Potatoes and Egg
Personally it didn’t survive the trip well.
Sibei complicated, but basically this is not the original, but occupies the original stall. I bought it because I've tried the original and because there's no waiting time. This is the sardine puff, although I ordered chicken. It's nice lah, I don't think most people can tell the difference. Large and crumbly shell.
This is HUGE, larger than the size of my palm! True to its name, the exterior is crispy and pretty thin, considering the amount of filling inside.
The puff was warm when served, and the crust is so fragrant and buttery without feeling too greasy. The consistency of the filling was perfect as well, more like a curry paste with potato instead of potato chunks. I would have preferred the curry to be spicier with a larger slice of egg. Not sure if it’s just the piece I took, but there was only a small piece of chicken inside :(
Would have to say that they take pride in ensuring that the puffs are in perfect condition before serving. The lady serving me was shifting one piece away from the rest and when asked, she replied me that it’s not good enough to serve. That curry puff had one area of the skin that was slightly more brown (not even charred). I honestly wouldn’t have minded but kudos to them for their high standards!
Frankly this is not the best curry puff I’ve had, but it’s definitely one of the better one, do give it a try!
From Tanglin Crispy Curry Puff
东陵酥皮咖喱角
Wallet friendly prices, indeed crispy & flaky crust, soft creamy curry potato chicken filling inside.
Savoury treat.
@parkregissingapore brought us on a heritage food trail (happens every sat and avail to all guests) and our stop at Hong Lim Food Centre brought back the simple good old days with a regular kaya toast and some crispy curry puffs from Tanglin. It’s like the epok epok style and the thin crust encases fillings like curry chicken with potato, sardine potato and also otah. They’ve been selling their crispy puffs since 1950s! #sginsiders
Had their Otah Puff ($1.80) for a mid afternoon snack. It was very good! The skin was crispy and filling was generous.
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.
Their popularity means they're often out, which means fresh puffs after a wait. Didn't find it special, except that it's hot and crispy.
