Hi Hungry People! Have you heard? My Makan Kakis radio show on the Lunchtime Jukebox is now an online series! This month, it’s all about everybody’s favourite spicy, crispy snacks – CURRY PUFFS! Watch all the delicious, deep-fried foodie action unfold on Gold 905’s FB, or visit 8Days.sg, as I take you from East to West for some of the best! With thanks to my Foodie Friends Chef Willin Low & Actor Fir Rahman for their recommendations.
Our Makan Kaki Willin Low is on a crusade to save the curry puff and confesses to traveling across our island to champion the humble spiced pastry, the making of which, he says, is a dying art. Sure, there are many factory-made versions, but when it comes to the handmade real deal, space constraints and strict food regulations are some contributing factors, along with a lack of the next generation to take over this artisanal business. That’s why you need to try these while you still can…
This week, the East Coast boy journeys West to highlight a little stall in Clementi that is producing consistently good quality curry puffs that are always served hot, fresh and crispy because they are fried in small batches according to demand.
Admittedly, these puffs aren’t exactly pretty and the crimped edges are more rustic than even, but this puff more than makes up for its appearance by way of taste and texture! You have got to try Fong’s Dee Curry Puffs – for such a generously stuffed puff, the crust is incredibly light and thin, with a lovely, crispy-crunchy crimped edge. And the filling is so fragrant, with just enough spiced in the potato and chicken bits to give you a pleasant kick.
Willin has tried to stop at one, but he always returns for two, then again to take away 10! But for maximum enjoyment of Fong Dee’s curry puffs, he says you need to wait for a fresh batch and eat them on the spot, piping hot and crispy!
TASTE: Fong’s Dee Curry Puff
Clementi 448 Market & Food Centre
448 Clementi Avenue 3
Hot on the heels of the successful re-launch of his Mod-Sin restaurant Wild Rocket, Gold 90FM is delighted to finally have Chef-Owner Willin Low onboard as a Makan Kaki!
And the first thing you should know about our new foodie friend is, he really, really, REALLY loves curry puffs! He eats them any chance he gets and believe us, there are many chances, as far as Willin is concerned! Just check out his Instagram feed (#thecurrypuffincident) and you’ll see what we mean! So it’s no surprise that for his very first episode with us, he chose to talk about his all-time favourite local snack.
First of all, it’s an all-in-one food – it’s portable, compact and even its packaging is edible. Just think: a delicious crust encapsulating ingredients bursting with spicy flavour – what’s not to love about curry puffs? And you know you’ve got a good curry puff in your hands if the crust is good enough to eat on its own!
Here are three of Willin’s current favourites:
These guys have been producing top quality curry puffs for years and years. In fact, they make their own curry powder and are very generous with their chunks of chicken in the filling. Best eaten fresh and hot, right out of the fryer!
Katong Chicken Curry Puff
Blk 84 Marine Parade Central
Open: Tue – Sun, 8am – 6pm
Closed on Mondays
These curry puffs have been made and sold for years at East Coast Lagoon and the old man who makes them is still there making them by hand, rolling out his dough (made with lard!!!) with his trusty old glass soya sauce bottle. Spicy and addictive.
Lagoon Chicken Curry Puff
East Coast Lagoon Food Village
1220 East Coast Park Service Road
Open daily: 3 – 9pm (but it sells out fast, so go earlier!)
This newer kid on the block is Willin’s latest discovery and boasts several branches, but he swears by the Potong Pasir stall. While the first two curry puffs are Hainanese with pastry made from short crust, this Nyonya version is different. Made by a Peranakan chef whose recipe is extra messy in the best way possible. One bite and you’ll be dealing with melt-in-your-mouth flakes and unctuous filling everywhere! The crust, in particular, is flaky and has that distinct spiral/ shell pattern after it is deep fried.
The Baba Curry Puff Cafe
Blk 137 Potong Pasir Avenue 3
Open 24 Hours Daily
Where can you find some of the most unique and deliciously crispy curry puffs in Singapore? A strong contender has got to be this one-man stall found at the famed Old Airport Road Hawker Centre.
This particular stall serves up a puff whose uniqueness comes from its buttery, flaky, and yes, super crispy crust, which is not your usual epok-epok-style, nor Old Chang Kee style, nor baked Polar Cafe style curry puff. This curry puff has a light, crisp, shell-like exterior that comes from a layered, buttery dough which is then deep-fried to golden-brown perfection. Couple that gorgeously buttery-crisp exterior with an interior that is moister than usual, practically oozing with ingredients & flavour, and you’ve got an addictive anytime snack. Stopping at just one is simply not possible, especially since there are fillings like Curry potato with egg, Sardine, Black Pepper Chicken and most delightful of all, Yam (like the Teo Chew-style dessert Or Nee)!
Watch how this crispy stuffed-shell delicacy is made by clicking the photo below:
AND LISTEN TO TODAY’S EPISODE OF MAKAN KAKIS HERE!
Wang Wang Crispy Curry Puff
51 Old Airport Road
Old Airport Road Food Centre
Open Tues – Sun, 9.30am to 9.30pm
Closed on Mondays
Denise got a big surprise this morning when our Guru of Gluttony showed up unannounced bearing bags of breakfast bliss! He then proceeded to tempt all of us with his selection of “National Icons of Breakfast”.
What do Singapore’s best curry puffs and chwee kueh look like? Click this linkfor all the delicious details! You’ll also learn who was the originator of the giant triangular Indian Muslim “kari pap”.
With such a sweeping gesture of generosity, Seetoh proves once again he is a true foodie friend – he is indeed, a Makan Kaki!
Karipap Krazy! INDIAN MUSLIM BAKERY, 124 ONAN ROAD