Sibling rivalry and hawker food drama makes for engaging tabloid news, but we prefer not to dwell there. (Hope the family is able to resolve matters amiably soon.)
In case you have not been to this part of Hong Lim Food Centre in a while, there are two similar-looking and sounding Curry Puff stalls just two units away from each other
There is “Tanglin Crispy Curry Puff Since 1952” at #02-34, and “Tanglin Crispy Curry Puff Original Since 1952” at #02-36, run separately by two brothers.
Also read: 12 Addictive CURRY PUFFS In Singapore
The slight confusion is that “Tanglin Crispy Curry Puff Since 1952” (without the “Original”) used to be located at the corner stall, but moved down two units.
These Curry Puffs tried were from #02-34, the right-side stall. This is the one with the longer queue and where the father is sometimes seen helping out. (I did want to try out Stall #02-36 to compare but it was closed. All right, next time.)
The taste of the good old days.
The stalls serve up 3 types of Crispy Puffs – Potato Chicken & Egg, Potato Sardine & Egg, and Fish Otah. Each is priced at $2 (increased from the last year).
From the appearance, you would notice that the skin belonged to the flaky type, very layered and tasting almost like you are having a croissant.
With the spiral-looking presentation on the edges and butteriness, the style reminded me of J2 Famous Crispy Curry Puff at Amoy and 1A Crispy Puff.
There was a delightful crisp, but it was the fillings that won me over – savoury, moist and fragrant.
What I enjoyed was distinct curried-spice made it more aromatic and alluring. Good stuff, and do try eating when freshly out to appreciate the contrast of the crispiness and moist fillings better.
Tanglin Crispy Curry Puff Since 1952
Hong Lim Food Centre 02-34, 531A Upper Cross Street, Singapore 051531
Opening Hours: 8am – 3pm (Mon – Sat), Closed Sun
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