We conducted an anonymous taste test of five highly-raved-about flaky puffs in Singapore, and we have a winner!
2 June 2014 10:26 AM | Updated 11 Apr 2016
By Julia Khoo
Image 1 of 6 | Image credits: Julia Khoo
Also known as spiral curry puffs or karipap pusing, the crisp curry puff is a relatively recent variant, evolved from the Chinese-style deep-fried curry puff (think Old Chang Kee). While the Old Chang Kee puffs are made with shortcrust pastry, the spiral curry puff has a distinctive crust that is light, layered, flaky, and super crisp, all at once. Another difference is its interior, which boasts a fragrant curry potato filling that is more moist than other forms of curry puffs.
Hungry already? We take you on a journey to find the best crispy curry puffs in Singapore:
Image 2 of 6 | Image credits: Julia Khoo
BEST VALUE | J2 CURRY PUFF | This modest hawker stall in Amoy Street Food Centre is popular among the office folk in the area. Perhaps because of their clientele, the curry potato filling is rather gentle on the heat. It is still sufficiently moist and tasty. The crust is on the thick side, but pleasantly buttery and breaks down easily in the mouth. Even when cold, the crust maintains its crispness and isn't oily. At just $1 each, J2's curry puff is the cheapest in this round-up. They also have black pepper chicken, sardine, and yam variations. Overall, J2's potato curry puff offers decent quality and good value.
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Food fads. Some stay, some go. Some score high, others dip low. We take stock of the more eye-catching ones (clue: there's a lot of rainbow action) and single out who in Singapore will be the first to jump on the bandwagon