Hainanese Curry Rice is such a uniquely Singapore food, one can see some colonial, Chinese and Malay influence. You probably don’t think this anywhere else. Messy and gooey, not photogenic, usually brownish in one aerial – yet tasting all together lip-smacking.

Singapore’s top choices for Hainanese curry rice include Loo’s Hainanese curry rice at Eng Hoon, No Name at Bt Ho Swee Beo Crescent, Feng Kee at Pasir Panjang and Beach Road Scissor Cut Curry Rice at Jalan Besar.

If you are a fan, you should make a trip to 79 Telor Blangah Drive Food Centre. Yes, it is ulu (but can always make a short detour if you are going Vivocity). But you will find not one, but 4 different curry rice stalls!

Truly Curry Rice there 真咖喱饭 was recently much talked about because they are operated by two young twenty-something, Joel and Deniece, who gave up their trading jobs to be hawkers – the job that many Singaporeans will shun due to the longer hours and tough chores.

Deniece took over the stall from her father, and has included recipes from her father, Joel’s grandmother and their own. Thus, you are likely to see some ‘modern’ home-cooked style dishes such as Ngor Hiang and Fried Egg Plant with Hae Bee Hiam.

For a Hainanese curry rice novice, order the most basic classic dishes of Deep Fried Pork Chop, Curry Chicken, Kong Bak (pork belly) and Chap Chye. Other dishes should include Assam Fish, Steamed Meat Balls, Fried Eggs, Sambal Sotong and Deep Fried Prawn Fritters.

My personal top three are the Ngor Hiang (a bit salty but thought to find wholesome handmade minced pork rolls now), Deep Fried Prawn Fritters (taste and look exactly like how my grandmother would have done it), and Chap Chye (prepared daily, cooked for many hours, fresh and lovely sweetish).

I also enjoyed how the overall taste and presentation was ‘clean’. Unlike some stalls, the meal didn’t feel overly messy, greasy or oily.

When I asked Deniece how the regulars reacted to the food since they could be used their father’s style, her answer was short and simple, “The uncles told me they still love it. They support by queuing.”

Yes, I wanted to grab a picture of them but the queue at Truly Curry Rice was so long (but you should get your food within 10 minutes) and I didn’t want to interrupt them.

You can really see their passion in serving and cooking, and I truly wish our two young friends can bring this traditional Singapore dish to greater heights.

Truly Curry Rice 真咖喱饭
Telok Blangah Drive Food Centre, 79 Telok Blangah Drive #01-29 Singapore 100079 (Telok Blangah MRT CC Line)
Opening Hours: Mon-Fri: 1045am – Sold Out (around 1pm), Sat-Sun: 10am – Sold Out (around 130pm)

Other Related Entries
Beach Road Scissor Cut Curry Rice (Jalan Besar)
Special Shanghai Tim-Sum (Maxwell Food Centre)
Tiong Bahru Teochew Kueh (Tiong Bahru)
Claypot Laksa (Alexandra Village)
Hua Feng Mian Jia (Tiong Bahru)


  1. Truly Curry Rice is crap. Ever since these youngsters took over, the quality changed (dropped). Service and pricing wise, worse. My colleagues, who used to patronise the store when the older vendors were around, bought recently and regretted.

    Case 1: One cabbage + One egg omelette = $3.50! When questioned why so expensive, the girl immediately stepped up and 'defended'. My colleague wanted extra cabbage (which at No Name Beo Crescent where I live and patronise would NOT charge extra), and this stupid girl said extra means 1 more serving, which is additional $1! Not 50 cents, but $1!

    Case 2: One cabbage + One fish = $4.50! When questioned, the stupid girl once again said fish prices are VARIABLE! The one they served this other colleague of mine cost $3!

    ALL of us have decided to boycott this stall. Thanks to social media, they have also been FLAMED. Good luck to their venture. Parents took decades to build up a good brand a reputation, stupid kids will take no more than 6 months to ruin it and render business kaput!

  2. I am responding to Mr Alan Tan’s comment (March 21, 2014 at 2:13 pm).

    I am a true-blue Hainanese uncle from yesteryear, and I will be patronizing Truly Curry Rice at lunch for the first time today! I do not know what dialectic ethnicity Mr Tan belongs to, but I sure bet he is a yuppy who possesses scant knowledge of food and taste Hainanese.

    Mr Tan’s condemnation of and prediction for Truly Curry Rice that “ALL of us have decided to boycott this stall” and that “stupid kids will take no more than 6 months to ruin it and render business kaput!” are clearly vicious, to say the least.

    Psychologically speaking, Mr Tan may be forgiven for his sharp remark. As no two chefs cook the same food with exactly the same taste, Mr Tan might have eaten and enjoyed the old man’s cooking for too long that he is disappointed that Joel and Deniece’s dishes are not an exact replica in presentation and taste of the old school! May I humbly suggest that Mr Tan be impartial and less judgmental, and he may be pleasantly surprised that he will soon learn to enjoy the young couple’s food in days to come. You know what – should the old man in the unlikely event of opening another stall elsewhere – Mr Tan may find the old man’s dishes not up to standard because he will have been used to the new taste of Truly Curry Rice!!!

    No hard feeling, Mr Tan! Cease pining for the ‘good’ old days, and begin your ‘taste life’ anew!! The days of Truly Curry Rice ahead may be brighter!!!

  3. Unlike Mr Alan Tan and his colleagues, I am glad for having gone to Truly Curry Rice for lunch today with one of my teenaged grandsons.

    We ordered a plate each of curry rice with pork chop, fish, cabbage and eggplant. The fish had to be put in a separate plate because the curry rice plate was full to the brim. It cost $8 per plate. Both my grandson and I enjoyed our meal so much that we decided we would be going back again soon for our lunch fix! From my experience in eating elsewhere, I think the price charged was reasonable because the portions of pork chop, fish and vegetables served were relatively substantial. Mr Tan should ask his mother about current food prices; his complaint about overcharging is simplistic without any basis at all. The continuous long queue at the stall the 45 minutes we were there spoke volumes about Mr Tan’s laments over the deteriorating quality and price of food and the poor service.

    Mr Tan states that he is from the National University of Singapore. As he mentions his colleagues, I would assume he is employed by the NUS. Perchance, Mr Tan is an academic which I doubt, he has much to learn to be a respectable critique, in this instance on food. He should exhibit balance and fairness in his judgment. His negative and noxious sweeping statements have not been supported by a shred of evidence.

    To be a good critique, especially on food, Mr Tan should know that “one man’s meat is another man’s poison”. Conversely in this case, what many people (as evidenced by the unending long queue) like about the food served by the two young hawkers at Truly Curry Rice may be distasteful to Mr Tan and his colleagues! Mr Tan needs to curb his dismissive attitude simply because his taste buds are too insensitive to be satisfied! I strongly feel that, for his unwarranted outburst akin to spoilt brat syndrome, Mr Tan owes Joel and Deniece an apology.

  4. This Alan Tan display selfishness of human nature . Want more at no expense of ur own pocket but at expense of someone else. Kudos to young Joel and Denise. My wife and I ate for the first time last week and we enjoy greatly the sambal mackerel fish as well as pork chop and cabbage. Will be back!!! If u 2 are reading we want to say ” Jia you” u r very hardworking and humble very rare u will do well!

  5. Alan Tan is probably one of those Sinkies who would demand for a huge discount on a car and suck the salesman dry, leaving him with little or no commission because he only thinks about himself.


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