From The Straits Times    |

1. Katong Chicken Curry Puff

 

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The best time to eat a curry puff is when it is freshly-made, which is exactly what Katong Chicken Curry Puff does! Their hot hot curry poks are made in small batches so that each curry puff is always fresh and hot to retain its quality. Filled with curried potatoes and chicken bits, this curry puff is set to leave a lingering spiciness on your taste buds.

Apart from curry puffs, the stall also sells their main ingredient – curry powder. Which means, literally anyone can try to re-create the same curry puff at home! Though we are pretty certain the original will always taste the best.

Price: $1.30 per piece
Address: Marine Parade Central Market and Food Centre, Blk 84 Marine Parade Central, #01-132, Singapore 440084
Operating hours: Tue – Sun, 8am to 4:30pm, Closed Mon and till sold out

2. Tanglin Crispy Curry Puff

 

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Tanglin Crispy Curry Puff has constantly been in the media limelight and their curry puffs deserve every bit of attention they are getting! Expect piping hot and plump curry puffs that are generously stuffed with moist mashed potatoes. It even includes a small piece of hard-boiled egg.

The exterior of the curry puff is crispy and flaky with a slightly buttery fragrance. Each curry puff is delicately handmade so you know you are getting only the very best from the experts themselves!

Price: $1.50 for Chicken with Egg and Potato
Address: Blk 531A Upper Cross Street #02-36, Singapore 051531
Operating hours: Daily, 7am to 7pm

3. Rolina Traditional Hainanese Curry Puff

 

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Serving crispy and flavourful curry puffs for over 50 years, these veterans in the curry puff industry certainly know their puffs inside out! The secret behind Rolina’s success as one of the best curry puffs around lies in its family recipe that has been passed down generation after generation.

Each handmade curry puff is tightly packed with potatoes and huge chunks of chicken. There is no denying that this mouthwatering golden puff pastry will definitely leave you craving for more!

Price: $1.40 per piece
Address: 49A Serangoon Garden Way, #01-33, Singapore 555945
Operating hours: Tue – Sun, 7.30am to 5pm, Closed Mon

4. Fong’s Dee Curry Puff

 

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Many have raved that Fong’s Dee Curry Puff is a classic – and we couldn’t agree more! Their curry puffs are packed with just the right amount of curried potatoes, chicken and egg.

These curry packs may be on the smaller side but they sure pack a burst of flavours. Freshly deep-fried every morning and often get sold out early, it is best to get them first thing in the morning!

Price: $1.20 per piece
Address: Clementi 448 Market & Food Centre, #01-31, 448 Clementi Ave 3, Singapore 120448
Operating hours: Daily, 6am to 6pm

5. AMK Curry Puff

 

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Ironically located at Toa Payoh instead of AMK as from the stall name, the owner of AMK Curry Puff used to be a shareholder of Tip Top (another curry puff chain).

Using his grandfather’s original recipe, the result is a delicately handmade curry puff with perfectly folded and crispy ribbons. With a savoury filling of chicken pieces and hard-boiled egg, this is undeniably a puff-full of goodness!

Price: $1.40 per piece
Address: Blk 184 Toa Payoh Central, #01-372, Inside Super 28 Coffeeshop, Singapore 310184
Operating hours: Daily, 10am to 8pm or till sold out

6. Richie’s Crispy Puff

 

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Having a late-night crisis of curry puff cravings? Well, Richie’s Crispy Puff is dedicated to solve those strong curry puff urges with their 24 hours operating time!

Boosting a slightly larger-than-usual size, the fillings encompass a generous amount of potatoes, chicken chunks and eggs – all encased in a flaky crust skin. No doubt this is the ultimate midnight snack!

Price: $1.30 per piece, $2.40 for 2 pieces ($1.20 each)
Address: Blk 349 Jurong East Ave 1, #01-1201, Singapore 600349
Operating hours: Daily, 24 hours

Read more: REVIEW: 10 best hawker and kopitiam stalls for a cheap and good local breakfast in Singapore
Read more: 7 traditional bakeries in Singapore for old-school pastries and treats

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This story was originally published in Shopback