Golden, crisp, potato-filled curry puffs are a well-loved snack. Most people have a go-to place for this baked or deep-fried snack, whether it is a hawker stall, bakery or famous chain.
It can be deep-fried or baked, and is generally filled with potato curry, chicken, onions and pieces of egg. The Malay version is known as epok epok and is smaller than most curry puffs. Potatoes are by no means the only filling either. Variations include sardine, tuna and beef rendang as well as more exotic flavours such as durian, custard and bird’s nest.
To suss out the best ones, a panel of five judges ate their way through 41 curry puffs, shortlisted from popular brands and chef recommendations.
The 5 judges with 41 different curry puffs
The judges are Life’s food editor Tan Hsueh Yun and restaurant critic Wong Ah Yoke, as well as guest judges Violet Oon, food consultant and restaurateur; Devagi Sanmugam, cookbook author and cooking instructor; and Willin Low, chef-owner of Wild Rocket restaurant.
Two blind tasting sessions were carried out, with each judge awarding a maximum of 20 points to each curry puff – 10 points for the filling and 10 for the pastry.
Despite the perception that curry puffs made by hand would be better than those churned out by machines, the judges were surprised by the result.
Here are the top 5:
Images: The Straits Times
#1 Polar Puffs & Cakes
Where: Twenty-nine outlets, including at Bugis Junction, Jurong Point, Causeway Point, and Bedok Mall, various opening hours
Info: polarpuffs-cakes.com
Verdict: There was a unanimous chorus of approval from the judges praising the filling as well as the baked pastry. Sanmugam likes the generous filling of chicken and onion, while Tan enjoys the “well-fried rempah and flaky pastry”. Low adds: “It’s a curry puff that I just want to eat another bite of.”
Score: 75/100
#2 Old Chang Kee
Where: More than 80 outlets, including at Paragon Shopping Centre, AMK Hub, VivoCity and West Mall, various opening hours
Info: www.oldchangkee.com
Verdict: Another round of unanimous approval from the judges for the curry puffs, which they noted have a generous amount of chicken in the filling. Sanmugam says: “I like that the potatoes are well-cooked, but still in cubes – not just mashed up.”
Score: 71/100
#3 No name stall
Where: Meng Hup Eating House, Block 164 Stirling Road, Stall 10, open: 7.30am to 2pm (Sunday to Tuesday), closed on Wednesday. It is closed for Ramadan and will reopen on July 23
Verdict: The judges enjoy the thin and crisp pastry as well as the slightly sweet filling. Wong says: “Unlike some curry puffs, the crimped edges are still crispy. The filling is sweet but not sugary. I wish there was more filling.” Tan adds that the curry puff tastes good even when cold.
Score: 69/100
#3 Epok Epok Central
Where: Eunos Crescent Market & Food Centre, Block 4A Eunos Crescent, 01-09, open: 7am to 7pm (Tuesday to Friday), 7am to 4pm (weekend), closed on Monday. The stall is likely to close a few days before Hari Raya Puasa
Verdict: While the epok epok’s small size does not look enticing, the judges are won over by how good the filling and crisp pastry are. Oon says: “The old-fashioned fried pastry is paired with a tasty filling that gets its sweetness from onions.” Low adds: “The taste that stays with you is from the pastry, not the filling.”
Score: 69/100
#5 Yong Kee Lontong Cripsy Curry Puff
Where: Sembawang Hills Food Centre, 590 Upper Thomson Road, 01-02, open: 7am to 3pm (Tuesday to Sunday), closed on Monday
Info: Call 9842-6019 or 9798-3571
Verdict: Even though the filling does not include chicken, the judges enjoy its spicy notes. Oon says: “The filling has a good chilli flavour that is not masked by anything else.”Wong adds that the potatoes are not overcooked and have a bite to them.
Score: 67/100
Want more food ideas? Find out the 8 must tries at the Singapore Food Festival 2015.