Comments on: Best Curry Puffs in Singapore: Old Chang Kee

By: Mike Wong

Mike Wong — Sun, 05 Jul 2015 11:07:04 +0000

I did not get a chance to taste old Chang Kee in the 60’s but start eating it almost every day from the early 70’s when the company I work for had the transport pick up point at the Rex cinema, and whenever I am on the second shift, would pick up two, before heading to the opposite for the fabulous chengdo café, the puff was really good back then, hand made, and I could stand there and watch the frying, it cost 25 cents then, unfortunately, the new Chang Kee is no longer the same, skin too thick, especially the side trimming, the inside filling and as good and chilly hot.

Down the road over the next 40 years or so, I have been eating curry cuff in SGP and all over the world when I travel, and can hardly find one, that I would genuinely says that it is good, the only one that I think is close to what I am looking for, is this Malay lady who sell them at a coffee shop just outside the Tanjong Pagar port terminal in Keppel road, I found this place some few months ago.

By: Victor Chan

Victor Chan — Thu, 20 Sep 2012 05:21:15 +0000

If you compare the real hainanese chicken curry puff I think the best is one at the East Coast Lagoon Food Centre and also a good one at Marine Parade Food Centre. The stuffing is rich in real curry with onions and chicken . I have been eating chicken curry puffs for over 50 years as afternoon snag. OLD Chung Kee curry puff is sweet and the curry taste is poor and the egg inside is not original. I would not want to eat it even if it’s free of charge.

By: Eva Wong Nava

Eva Wong Nava — Sun, 15 May 2011 16:50:16 +0000

In reply to Veron. thanks Vernon! please when you can, review the best mee siam or the best mee pok. I live in Europe and miss Singapore favourites terribly! keep up the good work!

By: Veron

Veron — Sun, 15 May 2011 16:13:52 +0000

In reply to Eva Wong Nava. Hi Eva, thanks for sharing your childhood memory. Isn't it nice to reminisce about such sweet memories from years ago? If I can, I would like very much to continue sharing more Singapore favourite snacks and food, particularly those with a history.

By: Veron

Veron — Sun, 15 May 2011 16:10:03 +0000

In reply to Goh Feng Chen. Thanks for the hot tip. A few other people also wrote in to recommend Tip Top so it must be something. The next time I head to Ang Mo Kio, I'm gonna get a couple of these much raved about curry puffs to see if they can give Old Chang Kee a run for their money :)

By: Veron

Veron — Sun, 15 May 2011 16:03:03 +0000

In reply to Richard Ho. Hi Richard, thanks for sharing your memory of the authentic handmade Old Chang Kee curry puff with us. Many of us have never tasted it, and are only familiar with the modern mass-produced curry pastries. I do find the curry flavour somewhat lacking. But of course, I don't have the original puff to compare with. Amongst all the curry puffs you have tasted in Singapore these days, do you have a favourite brand/shop?

By: Eva Wong Nava

Eva Wong Nava — Sun, 15 May 2011 15:10:15 +0000

I love Old Chang Kee. I remember their stall by the Rex Cinema actually. As a child, my parents used to stop off there to buy the curry puffs for us to snack on. Then, they only sold curry puffs with the regular filling. If my memory serves me well, I even remember the old man himself. Thanks for reviewing this old Singapore favourite.

By: Goh Feng Chen

Goh Feng Chen — Sun, 15 May 2011 09:13:11 +0000

I feel that the best curry puff is Tip top curry puff at ang mo kio. (http://foodiefc.wordpress.com/2010/08/24/tip-top-curry-puff/)
the second best is Epok Epok Central at Eunos.

By: Richard Ho

Richard Ho — Sun, 15 May 2011 08:11:56 +0000

[Without Prejudice] To be very honest, when I was a young boy in the 1960s living in the small neighborhood of Albert House which was brought down for new building, the best snack for me was this curry puff which used to be prepared by the hainanese uncle (whom I called him “Ah Koh” for uncle in hainanese) who was the creator of “Old Chang Kee” curry puff.

In those days the taste of the curry puff was unique, tasty and cheap (10 cents each) though filled with mostly potatoes mixed in curry powder but could at least taste some chicken meat and a small slice of egg inside the curry puff and it was very satisfying after the first bite and I would never forget the taste. Unfortunately, if I compare to the present “Old Chang Kee” chicken curry puff (forgotten the price) which are on mass production in the factory and even exported to many countries – the taste is never the same as in 1960s, that is why I hardly buy this snack from “Old Chang Kee”, no offence.

I am in search for the best curry puff in Singapore, and though there are many that have different taste and those who claimed that theirs are the best but taste wise all did not come close to the 1960s hainanese curry puff stall along Albert Street in the 1960s.

Yours truly,
Richard Ho CH