Beach Road Scissors Cut Curry Rice – NEW Branch At Upper Thomson. Gooey, Messy Hainanese Curry Rice
Beach Road Scissors Cut Curry Rice 美芝律剪刀剪咖喱饭 was one of the pioneers of Scissor Cut Curry Rice, somewhat like your chye png stall with ingredients cut up for easier consumption, drenched with various gooey sauces.
The Hainanese shop has opened a new branch at Upper Thomson, taking over the space left behind by dim sum eatery Hua Nam.
Somehow while this is a NEW shop, the interior looked like it has stood through the test of time… anyway…
I believe some of my food has yet to try this ‘uninstagrammable’, combination which looked unappetising with dark braising sauce卤汁, Hainanese curry, and other types of sauces drenched all over rice.
The Hainanese curry is said to be cooked with over 20 different ingredients, with sweet-spicy taste and moderately slimy texture.
The cutting of the meat with the traditional scissors created a ‘click-clack’ sound, and also the signature branding to this popular supper hunt.
Some of the recommended must-tries included the Braised Pork, Crispy Pork Chop, Fried Cabbage, Prawn Roll, and Fried Egg.
However, the worrying thing for new customers is there are no labels or price tags, and you never really know how much you are going to pay till you reach the cashier.
Also, the price I paid in the end (almost $15) was more expensive than what I remember this was. It was more or less $10plus for similar items the last time I had this at Beach Road.
My personal favourite dish was the Braised Pork, sliced into thin rectangular shapes, of tender meat braised in a dark greasy sauce. The cabbage was cooked till pale green and squashy, but tastefully soft.
While deep fried items are typically tempting, the chicken chop I had was dry and cold, possibly left on the shelves for a very long time.
The combination somehow lacked of the “wow” factor I had remembered fondly years back.
Beach Road Scissors Cut Curry Rice (Thomson)
244F Upper Thomson Road Singapore 574369
Opening Hours: 11.00am – 11.00pm Daily
October 20, 2017