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:
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.
BEST CRUST | 1A CRISPY PUFFS | Despite being the only crisp curry puff chain business with several branches across the island in this round-up, we're glad 1A is still has their standards about them. They have the widest variety of fillings, its prices ranging from $1.40 to $1.80 each. Their chicken curry puff is the priciest in this round-up at $1.50 each. It is also the smallest. We love their crust – gorgeously distinct layers, airy and flaky, and not too greasy. It's a pity the filling is not as outstanding as the crust – it lacks fragrance and tastes rather one-note.
MOST GENEROUS FILLING | TANGLIN CRISPY CURRY PUFF | Most of you crisp curry puff lovers would be familiar with this one. Appearance-wise, the layers on the exterior of Tanglin's curry puff aren’t as discernible as the others. And when you bite into one, the crust is only slightly flaky. The upside to this is that the crust doesn’t crumble as easily as the others, so it’s not as messy to eat. It is also wonderfully thin and crispy. At $1.40 each, Tanglin’s curry puff offers great value for its hefty size and generous amount of stuffing. We like their delicious curry potato filling, which is an intriguing balance of sweet, savoury, and spicy – each flavour is distinct yet all in harmony.
SOLID ALL-ROUNDER | WANG WANG CRISPY CURRY PUFF | Long considered one of the top crisp curry puffs in the land, we re-visit Wang Wang to see if they have maintained their high standard. Indeed, these highly acclaimed curry puffs are indeed worth a visit. The buttery crust is superbly crisp, airy and flakey, yet not overly crumbly. The filling is extremely moist and packs a punch. The owner makes the curry puffs on the spot and fries them in small batches to keep them hot and fresh. Each puff costs $1.40. Other fillings include sardine, black pepper chicken, and yam paste.
SOON SOON HUAT CURRY PUFF | The owners here are related to the owner of 1A Crispy Puffs. Apparently they use the same original recipe. But we prefer Soon Soon Huat’s artisanal version. Both the crust and curry potato filling are outstanding: the crust is amazingly crisp and buttery. Although it is thin, the crust is airy and delicate, it doesn’t feel overly rich. Moist and fragrant with fresh aromatics, the stuffing boasts evenly cubed potatoes, chicken, and a wedge of boiled egg. It tastes savoury with just the right amount of spicy heat. Even when cold, the curry puff still tastes good. Each curry puff is $1.30, money we'd gladly shell out.